No messing about here, let's get baking...
Ingredients
- 2 cups plain flour
- 1 teaspoon salt
- 1 teaspoon instant yeast
- 1 cup lukewarm water
- 2 tablespoons olive oil, divided
- Flaky sea salt
- Rosemary, sundried tomatoes etc
Method
- In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed, and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel or plastic wrap and place in the refrigerator immediately for at least 12 hours.
- Line a 9-inch tin with parchment paper.
- Pour a tablespoon of oil into the centre of your tin or 2 tablespoons of oil if using the 9×13-inch tin. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the centre. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Place the dough into the prepared tin. Roll the dough ball in the oil to coat it all over, forming a rough ball. Let the dough ball rest for 3 to 4 hours depending on the temperature of your kitchen.
- Set a rack in the middle of the oven and pre-heat it to 200C Fan. Pour another tablespoon of oil over the dough. Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle with flaky sea salt all over and your seasoning.
- Transfer the tin to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting and serving.
Happy Baking x
PS. Don't forget to tag @beckys.bakes_ on Instagram and use the #beckysbakes to showcase your baked goods so I can see your creations <3
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