Foccacia
Inspired by Richard Buckley's wonderful artichoke soup recipe, here is my version of his focaccia. This will make more bread than you need for the soup recipe, but I am sure it will disappear quickly! Why not add some roasted vegetables on top for a delicious alternative bread?
Ingredients
- 500 gr white bread flour
- 50 gr olive or rapeseed oil plus extra for drizzling
- 10 gr fresh yeast
- 300 ml water
- 18 gr salt
- 20 gr mixed chopped herbs
- 200 gr Selection of roasted vegetables, eg peppers and tomatoes Optional
Instructions
- Weigh your ingredients. The temperature of your water should be approximately 20C.
- In the bowl of a stand mixer, add the flour, oil, fresh yeast and half the mixed herbs. Mix together roughly and allow to stand for 1/2 hour to autolyse (pre soak)
- Add the salt, then mix together on a low speed for 3 minutes, then increase the speed to medium for a further 3 minutes or until the dough comes away from the bowl cleanly.
- Cover and allow to prove in a place away from drafts for 1 hour.
- Pre-heat your oven to 200 C
- Roll out the dough thickly 2-3 cm and place in the greased tray. Brush with oil. Make indentations evenly over the dough and sprinkle the remaining herbs into the holes. Add the roasted vegetables if using.
- Allow to rest a further 45 minutes before baking.
- Lightly spray water into the oven, place the tray and bake for approximately 25 minutes until risen and golden brown.
- Take out of the oven and brush liberally with olive oil. Let it cool.
Notes
Please see my posts on Baking Better Bread for more information on autolysing and temperature.
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