Focaccia

"Taken from a library book, with amended notes I've learned from making it a couple of times. We don't make this often, but when we do it turns out great."
 
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photo by Artandkitchen photo by Artandkitchen
photo by Artandkitchen
Ready In:
7hrs 5mins
Ingredients:
8
Yields:
2 loaves
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ingredients

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directions

  • Cream the yeast in the water and wine.
  • In a large bowl, mix the flour with the salt and make a well in the middle.
  • Pour in the yeast liquid and mix to a dough, then add the olive oil and mix to incorporate.
  • Knead for 10 minutes, bearing in mind the dough will be quite moist, so keep hands clean and use a scraper to assist in the handling, using as little dusting flour as possible.
  • Leave the dough to rise in a bowl covered with oiled clingfilm in a warm place for 1-1.5 hours, or until doubled in size.
  • Turn out the dough onto a lightly floured work surface, split it into two and mould them into balls.
  • Pat the balls flat and extend them using your palms and fingers to discs around 10 inches in diameter, placing them on well-greased pizza pans.
  • Cover with oiled clingfilm and leave them to prof in a warm place for 30 minutes.
  • Remove the clingfilm and dimple the loaves with fingertips, then replace the clingfilm and let them recover for up to 2 hours.
  • Preheat the oven to 230°C/450°F.
  • Scatter sea salt crystals over the loaves and drizzle olive oil into the dimples. Bake for 20-25 minutes, spraying water into the oven with an atomizer 3 times in the first 5 minutes.

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Reviews

  1. I love focaccia and I love your version with wine! I used some of this for the dinner and the remaing to prepare delicous sandwiches for my children. <br/>I placed the focaccia on the table before dinner. We couldn't resist, we had to try it fist...<br/>Thanks a lot for your recipe!
     
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