THE EASIEST FOCACCIA RECIPE
This recipe is so simple!!
Don’t be put off by the resting time, making the dough takes 10 minutes and has no tricky techniques at all. It can then be rested in the fridge for up to 3 days, but a minimum of 12 hours. So take 10 minutes to prep it a few days before you want it and you’re half way there!!
Makes 1 large loaf
Ingredients:
4 cups plain flour (all purpose)
2 tsp table salt (fine)
1 sachet dried instant yeast (7g)
2 cups lukewarm water (made with 1/2 cup of boiling water and 1.5 cups of cold water) Butter for greasing
5 tbsp extra virgin olive oil
Sea salt flakes
1 cup cherry tomatoes, cut in half
1 cup @alwaysfreshau kalamata olives
1 tbsp rosemary leaves
Method:
For the dough: In a large bowl, mix together the plain flour, salt & dried yeast. Add the water and use a rubber spatula to mix the dough together, you may want to use your hands, in the end, to incorporate all the flour into the dough. Rub the outside of the dough with plenty of olive oil, and make sure it’s well coated. Cover the dough with a damp tea towel/cloth and glad wrap the bowl to make it airtight. Store it in the fridge for up to three days, but at least 12 hours.
Cooking the focaccia: Line an 11 X 22-inch baking dish with butter and olive oil. Place the dough ball into the roasting dish and let it rest for approx. 3 hours on your kitchen bench, it will naturally move and spread.
To make the topping: Mix together the cherry tomatoes, kalamata olives, rosemary, 1 tbsp olive oil and season well.
Preheat the oven to 220 degrees Celsius. Once the dough has rested in the roasting dish, get your fingers and make dimples on the surface of the dough, you don’t have to be gentle here. Then spread the tomato/olive mixture on top of the dimpled dough. Push them down slightly to submerge them into the dough. Drizzle with a little more olive oil and season really well with sea salt.
Bake the focaccia in the oven on the middle rack for 30 minutes. Remove and let it rest for 5 minutes. Then cut and serve.