Focaccia

Focaccia is a lovely bread! After trying few different recipes and watching some videos with an amazing chef Samin Nosrat I finally found a ratio of flour to liquids that works for me best.

You can sprinkle it with any seeds that you like or make it more like pizza and add some sauce and cheese on the top. I wanted to keep it simple with mine and eat it with some soup or make it into sandwiches.

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Recipe is for 20x30 cm focaccia.

Ingredients :

400 g strong white flour

2 tsp salt

1 tsp sugar

1 sachet of dry yeast

300 ml warm water (mix 50/50 hot and cold)

50 ml olive oil + couple tbsp + 50 ml again

flaky sea salt or seeds to sprinkle on top

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Prepare 20x30 cm tray and line it with parchment paper.

Method :

1. Put flour, salt, yeast and sugar in a mixing bowl and whisk it to distribute yeast evenly. Add warm water and first 50 ml of olive oil. Mix everything with wooden spoon to incorporate the ingredients.

2. If you are using stand mixer you can now knead the dough with the hook attachment for 6 minutes. If you are going to use your hands, dust your kitchen counter with some flour and place the dough there. It will be sticky, but you can use some flour so it's workable, but we don't want to use too much to make the the dough dry. Knead the dough for 7 minutes.

3. Shape your dough into a ball and take your mixing bowl. Pour some olive oil into the bowl and place your dough there, turn it around to cover the dough with the olive oil. Cover the bowl with a cling film and place it in a warm place for 1 hour (until it doubles in size or until the dough doesn't bounce back straight away when you lightly poke it with your finger).

4. When the dough has risen, gently scrape it out of the bowl on to the tray. Don't shape it or touch it yet, just let it relax there under the cling film (loosely covered) for another 30 minutes.

5. After 30 minutes, wet your hand and shape it into a claw. Poke the dough with your fingers all over it, you want to almost touch the tray through the dough, but without ripping the dough!

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6. Pour second 50 ml of olive oil on top of your focaccia and sprinkle with flaky sea salt (I added some nigella seeds as well). Now it's time to preheat your oven to 200'C (fan). Then cover the dough with the cling film again and place it in a warm place for 1 hour.

7. When the dough is ready put it in the oven for 25-30 minutes, until it's golden-brown. Let it cool down under a clean kitchen towel for 30 minutes.

Enjoy!