Description
There's nothing as wonderful as a freshly baked focaccia. Adapted from "bread" by treuille and ferrigno. I even love this plain, without any filling. You can use anything for the filling; ii've included another variation. Generally, any italian-style ingredients such as roasted peppers, sun-dried tomatoes, olives, capers, fresh herbs (esp basil/oregano) or grilled aubergines, will complement this bread. Just remember that any topping/filling must be cooked in the same time that it takes the bread to bake. Therefore, vegetables need to be chopped/sliced, and partially cooked (roasting/parboiling before they are used. Prep time includes dough rising/proving.
Ingredients
- Active Dry Yeast
- Water
- Bread Flour
- Salt
- Olive Oil
- Gorgonzola
- Mozzarella Cheese
- Fresh Basil Leaf
- Coarse Salt
- Rosemary
Instructions
- Sprinkle yeast into 200ml of the water in a bowl
- Let sit 5 mins
- Stir to dissolve
- Mix about 3 / 4 of the flour with salt together in a large bowl
- Make a well in the centre and pour in the yeasted water and olive oil
- Mix in the flour
- Stir in remaining water to make a sticky dough, using a wooden spoon
- Add the remaining flour, if needed, 1 tablespoon at a time, to form a knead-able dough
- Turn dough out onto a lightly floured surface
- Knead until smooth, silky and elastic, about 10mins
- Put the dough in an oiled bowl and cover with plastic wrap / tea towel
- Leave to rise until doubled, 1 1 / 2- 2 hours
- Knock back and divide the dough into 2 equal pieces
- Chafe for 5 minutes
- Chafing: form each piece into a ball by cupping your hands gently around it
- Apply a light, downwards pressure to the sides, while simultaneously rotating the dough in a steady, clockwise motion
- Continue until the dough forms an even, round shape
- This action is called chafing
- Leave to rest 10 minutes
- Roll out each piece of dough into a 9 inch round
- Place one round on an oiled baking sheet
- Arrange the cheeses and basil on top, then seal the filling using the second round
- Cover the dough loosely with a tea towel
- Prove until doubled, about 30 minutes
- Using your finger
- Sprinkle with coarse salt and 1 tablespoon of olive oil
- Top with rosemary sprigs
- Bake in a preheated oven at 400f / 200c for 30-45mins until golden
- Drizzle immediately with remaining olive oil, and serve warm
- Variation- use 1 lb cherry tomatoes, 5 oz mozzarella and 4 oz rocket as filling