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THE PERFECT FOCACCIA
What's great about it
This olive oil focaccia recipe, from my cookbook SIMPLE HEALTHY RECIPES, is a spectacular showstopper that slowly proves in the fridge overnight before baking, a process known as cold fermentation, which helps to develop flavour and structure to the dough, producing a magnificent result.
Enjoy this perfect focaccia during the festive season, or any time of year, with a side of Whipped Cannellini Beans, or simply with balsamic vinegar and extra virgin olive oil.
Ingredients
Serves 12
500 g (17 1/2 oz) spelt flour
7 g (1 sachet, 2 teaspoons) dry yeast
10 g (2 teaspoons) baking powder
1 teaspoon sea salt
400 ml (13 1/2 fl oz) room temperature water
3 tablespoons extra virgin olive oil
2 tablespoons raw honey
EMBELLISHMENTS
Add 125 g (4 oz) black pitted olives, chopped and 2 tablespoons chopped rosemary to the dough
TOPPINGS
olive oil, oregano and sea salt
homemade pesto, ricotta, vine ripened cherry tomato, olive oil
Method
COMBINE spelt flour, yeast, baking powder and salt into a mixing bowl. POUR IN the water, olive oil and honey and start mixing until combined and until you have a soft, sticky dough. Mix well for 10 minutes using a stand mixer, until the dough gets more elastic. You’ll see it come together at the end.
COVER the dough with cling film and leave overnight in the fridge to prove.
NEXT DAY, remove the dough from the fridge and mix through your choice of embellishments, such as chopped olives and rosemary.
LIFT the dough from the bowl and straight into a deep baking tray lined with baking paper and drizzled with olive oil. The size of the pan I used was 30 cm x 23 cm (12 x 9 inch).
USING YOUR HANDS, press down and stretch on the dough to fit it into the tray. At this stage you can top with pesto, ricotta and cherry tomatoes or simply scatter with oregano, flaked salt and olive oil.
PROVE for another 30 minutes.
PREHEAT your oven to 200°C (400°F) fan forced.
BAKE for 20–25 minutes until golden and cooked through and remove from the oven.
COOL for at least 15 minutes before devouring.
Notes and Inspiration
I use a high-hydration method when making my focaccia which allows for a wonderfully soft and tender crumb that’s purely delicious. This recipe works amazingly well with 100% hydration (equal parts flour to water).