Recipes, re-invented from cooking shows
Focaccia Bread
Prep. Time:
Baking Time:
Total Time:
30 mins
25 mins
3 hours, including rising time
Serves:
Serves 8 - 10
From The Great British Baking Show ™, our version of Giuseppe's classic Italian focaccia features a perfectly airy, dimpled texture with cherry tomatoes, olives, and aromatic rosemary. The secret is in the long, slow fermentation and proper olive oil application.
Ingredients
FOR THE FOCACCIA BREAD:
7g SAF red instant yeast
1 teaspoon sugar
300g pasta '00' flour (or all-purpose flour)
200g strong white bread flour
300ml warm water (105-110°F)
50ml whole milk, warmed
3 tablespoons extra virgin olive oil
1 teaspoon salt
FOR THE TOPPING:
250g cherry tomatoes, halved
100g green olives, pitted
3 tablespoons extra virgin olive oil
2 cloves garlic, crushed
Salt and freshly ground black pepper
1 tablespoon fresh rosemary leaves (or 1 teaspoon dried)
FOR THE OIL GLAZE:
2 tablespoons extra virgin olive oil
2 tablespoons water
Pinch of coarse sea salt
Instructions
In a small bowl, combine warm water (105-110°F) with sugar and yeast. Stir gently and let stand for 5-10 minutes until foamy.
In a large mixing bowl, whisk together both flours and salt.
Warm the milk to the same temperature as the water (105-110°F).
Add the activated yeast mixture, warm milk, and olive oil to the flour mixture.
Mix with a wooden spoon until a shaggy dough forms.
Knead in the bowl for 2-3 minutes until the dough comes together (it will be quite sticky).
BULK FERMENTATION:
Cover the bowl with a damp tea towel and let rise in a warm place for 45 minutes.
Perform a series of stretches and folds: wet your hands, grab one side of the dough, stretch it up and fold it over to the opposite side. Rotate the bowl 90 degrees and repeat 3 more times.
Cover and let rise another 45 minutes, then repeat the stretch and fold process.
Cover and let rise for a final 30 minutes until the dough has nearly doubled in size and feels light and airy.
PREPARE THE TOPPING:
In a bowl, combine halved cherry tomatoes, olives, olive oil, crushed garlic, salt, pepper, and rosemary. Let marinate while dough finishes rising.
SHAPE AND FINAL PROOF:
Generously oil a 9x13 inch baking sheet or large rectangular baking dish.
Gently transfer the dough to the oiled pan without deflating it.
Using oiled hands, gently stretch and press the dough to fit the pan, working from the center outward.
Cover with a damp tea towel and let rest for 30 minutes until slightly puffed.
DIMPLE AND BAKE:
Preheat oven to 425°F (220°C).
Using your fingertips, create deep dimples all over the surface of the dough, pressing nearly to the bottom of the pan.
Distribute the marinated tomato and olive mixture evenly over the surface, pressing ingredients gently into the dimples.
Whisk together the oil glaze ingredients and drizzle over the entire surface.
Bake for 20-25 minutes until golden brown and the internal temperature reaches 200°F.
Cool in the pan for 10 minutes before removing.
TO SERVE:
Cut into squares and serve warm or at room temperature. Best enjoyed within a few hours of baking.
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