Italy. They challenged us to try our hands at making focaccia from scratch
It's always a thrill when the beginning of the month arrives and a new Daring Bakers Challenge is announced. I have been a Daring Baker now for almost 6 years! Yes, I can't believe it either! How time flies and I still am excited to discover each new challenge. When it is yeast cookery...even better still. So this month when our hosts Rachael of Pizzarossa and Sawsan of Chef in Disguise challenged us to make focaccia I was in my element. My plan was to make it many times using different recipes however times does fly and the month got away from me. I made two simple varieties...one with garlic and rosemary and another with sun dried tomatoes and black olives.
Thank you Rachael and Sawsan!
Focaccia Two Ways - my own recipe
3 teaspoons dried yeast
1 cup lukewarm water
1 teaspoon malt syrup or honey
385g plain flour
2 tablespoon extra virgin olive oil
1 teaspoon salt
freshly ground pepper
for Garlic and Rosemary Foccacia
2 or 3 cloves garlic, sliced and mixed with 2 tablespoons extra virgin olive oil
sprigs of rosemary rubbed with a bit of extra virgin olive oil
sea salt flakes
for Black Olive and Sundried Tomato Foccacia
8 to 10 black olives, deseeded and cut in half
couple of spoonfuls of sliced sundried tomatoes
sea salt flakes
In the bowl of a stand mixer dissolve yeast with water and stand for a few minutes until bubbling slightly, add flour, oil, malt syrup and pepper. With the dough hook attached knead for 5 minutes, then add the salt. Knead again until the dough is smooth and elastic. Remove the bowl from the stand mixer, cover with a tea towel and allow to rise for about an hour or until at least doubled.
In the meantime prepare your toppings if you have not already.
When the dough is ready divide in half. Press out each half then fold it back up by bringing into the middle sides and the top and bottom. Press out and place onto a well oiled pizza tray. Push the toppings into the dough and sprinkle generously with the oil from the tomatoes and the oil from the garlic.
Sprinkly both with sea salt flakes. Allow to rest for 30 minutes.
In the meantime preheat the oven at 200C then bake for 20-25 minutes or until browned and looking delicious.
Serve warm and enjoy!