Tuesday, 4 April 2017

Fluffy Focaccia

Recently during a Knit and Crochet session with some friends, a contributor offered some really good Focaccia.  It complimented so well with that pot of Chicken curry that my friend, IC cooked.

Since then, I have been dreaming about this Fluffy Focaccia and unfortunately the lady cannot share her recipe. 

After some researching, I think I might come close to the one I ate.  Then again, seeing the key word of sticky, I had a little phobia because to date, I had already thrown out 4 batches of failed sticky dough into the bin.

Lucky star was shinning on me today for I spotted MK baked one before and she was so generous to share the recipe.

Findings: This texture is awesome, just the right fluffiness I am looking for.  Perhaps I am using a different type of salty but next round I will add another quarter spoon more.

Next time, I should only put garlic half way through baking because mine got a charred too much.

Definitely a keeper!  Thanks MK for sharing!

What you need:

180ml water
12g olive oil
300g bread flour
4g instant yeast
1 tsp sugar

1 tsp sea salt

Fresh rosemary

Garlic, chopped
Olive oil

Combine water, oil, sugar, flour and yeast in a standing mixer and with a dough hook, mix on low speed (speed 1) for 5 minutes. Cover the bowl with a towel and leave to rest for 20 minutes

Add salt and mix on medium to high speed (speed 2) for approx 2 minutes. 

Place the dough in an oiled bowl and cover with cling film to proof for 1½  – 2 hours, until the dough doubles in size.

Rub a bit of oil on a work bench to prevent the dough from sticking; pour the dough out of a bowl and stretch it out in a rectangular shape, about an inch thick.  Fold the dough on itself – left side over the middle and right side over the middle to get a thick rectangular shape. 

Line a large square or rectangular tin with baking parchment. Place the shaped dough in the tin and press it down, stretch to get to the right shape – to fill the entire tin. Cover the tin with cling film and leave to proof in a warm place for ¾ - 1 hour, until it has nearly doubled in size and is looking quite puffy. 

Oil your fingertips and press sprigs of rosemary and garlic into the bread, creating “the dimples”.

Pre-head the oven to 200°C (fan oven) and bake for 20 minutes, until light-golden on top and sounds hollow when you tap the bottom.

While bread is still hot, pour a generous amount of olive oil all over the top, paying particular attention to the edges.  

Remove and place a cling wrap loosely covering the bread.  Cool on rack and leave for another 20-30 minutes before its ready to be slices and served. 


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