Focaccia

Italian flat savoury bread with an almost cake-like texture frequently flavoured with herbs such as rosemary, sage or basil, topped with olives or tapenade. Bakers often puncture the bread with a knife to relieve bubbling on the surface of the bread. This creates multiple wells in the bread by using a finger or a utensil to poke the unbaked dough. Olive oil is spread over the dough by hand or using a pastry brush prior to rising and baking to preserve moisture in the bread. Lard will sometimes be added to the dough to give a softer, slightly flakier texture.

The sweet Focaccia contains eggs, honey, raisins, anise, sugar and lemon peel.

Ingredients

   600   ml         Water

     11   g          Salt (2tsp)

       5   g          Caster sugar (1tsp)

     15   ml         Oil, olive

   850   g          Flour

       8   g          dry yeast

Method

Place flour, sugar, salt, dry yeast in a bowl and mix. Make a well in the center and add the water and olive oil. Start mixing with a spoon, (I always use my hands). When a rough ball forms switch to kneading with your hand. Knead until all the flour is absorbed. This opens more kneading choices (like slapping the dough on the counter and folding it away from you and then rotate). This kind of handling helps develop the gluten giving your dough more structure and develop elasticity. Keep kneading for approx. 8 min. It will get smooth and silky and very elastic. Place the dough into a lightly oiled bowl and cover with plastic wrap.  

Allow to rest at room temperature for approx. 40 min until the dough rises almost double in size. Divide dough up in 450 g roll out to fit an oiled 18 cm (7 inch) x 28 cm (11 inch) tray and pierce the dough with a fork. Brush with olive oil and sprinkle herbs on top. Prove for 50 min. at room temperature and bake in the oven on 190º C approx 15 min. Cool on a wire

Note: Focaccia bread makes very tasty sandwiches often served with fillings of cheese and ham.

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