Focaccia - Nathan

Recipe by Nathan Dsouza









Ingredients:

1 kg / 7 cups flour
60 gm / 6 tbsp yeast
30 gm / 3 tbsp salt
75 gm / 5 tbsp olive oil
600 ml / 2.5 cups water

Steps:

  1. Prepare the dough by making a well in the center, add your yeast and water and slowly mix in the flour, adding more water to form a soft sticky dough. The dough will be sticky, but knead it as much as you can, then add the oil and once incorporated, place in a greased bowl and allow to ferment for 30 minutes - 1 hour depending on the room temperature (see notes).
  2. You may find the oil wouldn't incorporate into the dough, but keep kneading and it will incorporate easily.

  3. Once fermented, place into a greased pan. (see notes)
  4. No shaping required, just place into a baking tray and press out to the edges. 
  5. Top with whatever topping you may like such as herb seasoning, garlic cloves, cherry tomatoes, fresh herbs like basil or coriander, sliced onion, bell peppers etc. 
  6. Once proofed in the pan, drizzle olive oil over the top and dip your fingers in a bowl of water, then press down on the focaccia with your fingertips to create dimples in the dough (optional). Ensure that the top is well oiled and your fingers are wet so as to not tear the dough.
  7. Bake at 200-210C for 10-15 minutes, until the top is golden brown and crispy.
  8. Brush with olive oil or pesto if preferred after baking.
  9. ENJOY!

Notes:

  • Pan reference: a 9x13" baking pan, will accommodate a dough made with 400gm of flour. 
  • If you prefer a thicker focaccia for sandwiches, you can use a smaller baking pan.
  • Dimples are optional, but they give a nice look to the final product.
  • This bread can be made within a couple of hours, or overnight. Long fermentation time helps the dough to develop gluten and flavor and creates large holes and a nice open crumb.
  • For long fermentation, knead your dough, let it rest for 15-20 minutes, lightly stretch and fold the dough over itself, then place into an oiled bowl and cover tightly with plastic wrap and let it rest in the fridge for anywhere from overnight to 48 hours. After your desired fermentation time, the shaping and baking process is the same.