The pride from making bread from scratch lasts all morning. Try out this focaccia recipe from MKR 2011 winner, TV home cook and caterer, Sammy Jakubiak.
TIME: 2.5 hours
2 ½ cups warm water
½ tsp active dry yeast
3 tsp honey
800g plain flour
2 tbsp sea salt
¼ cup extra-virgin olive oil, plus extra for greasing and finishing
1½ teaspoons Sea Salt
⅓ cup warm water
Sea salt flakes for finishing
Activate yeast by mixing warm water, dry yeast and honey together. Let it sit for 15 mins. In a large bowl, whisk flour and salt together, then add yeast mixture and olive oil. Mix dry and wet ingredients with a spatula until well incorporated. Make sure you scrape down the sides. Cover bowl with cling wrap and proof in warm, draft free area for at least 30 mins or doubled in size.
Grease a rimmed baking sheet, approx 40x30cm, with 2-3 tablespoons of olive oil. When the dough is ready, pour onto the sheet. Drizzle an additional 2 tablespoons of olive oil over the dough and gently pull the dough to reach the edges of the baking sheet.. Rest the dough for another 30 mins and stretch once more to the edges.
Dimple the dough by pressing your fingers in, making sure you reach the bse of the pan. Make the brine by stirring together salt and water until salt is dissolved. Pour the brine over the dough to fill dimples. Proof focaccia for another 30 minutes.
Preheat the oven 235°C.
Sprinkle focaccia with flaky salt. Bake for 25 to 30 minutes until the bottom crust is crisp and golden.
Remove from the oven and drizzle over 2-3 tablespoons of olive oil. Let cool.
Serve warm or at room temperature.