Indian · Mains
Foccaccia
Regular, Rosemary or Cheese and Onion Foccaccia
Cooking time
4 Hrs
Serves
8
Difficulty
Easy
Tested
Ingredients
- 600g flour
- 8g yeast
- 1.5 tsp honey
- 500g warm water (90f to 110f)
- 3 TBsp of Extra Virgin Olive Oil (you will need more than this later for the pan lining)
- 2 tsp salt
- 1 chopped onion (not too fine) or about 1/3rd block of cheese or rosemary depending on what you're making.
Method
- Combine the flour, honey, yeast and water together. Slowly add the water and keep mixing until sticky, not dry and not runny.
- Add the EVOO and the salt until the oil has been absorbed.
- Cover for 45m, somewhere warm. You can use the inside of an oven with just the light on.
- Stretch and fold.
- Cover for 1 hr and 15 minutes.
- Oil your hands, stretch and fold and kneed it a few times.
- Get a medium size baking tray, add oil to it generously so the lining is covered. Transfer the dough and cover with plastic sheet for 1 hr.
- Heat the over to 475.
- Press the dough into the right shape, leave fingerprints, add cheese, onions, rosemary depending on what you're making.
- Add a dash more oil on top and a little bit of water.
- Bake for 15 to 20 minutes. Lowest rack. Keep an eye on it.
- Transfer to rack. Wait until cool.
From the kitchen
