Focaccia
Gail's Artisan Bakery Cookbook, p. 57
Focaccia can be made quickly and be fresh on the table in just a couple of hours. Or you can take it slow, as we do at GAIL’s, and give it that extra oomph that comes from a long fermentation – but the truth is that warm bread served straight from the oven, glistening with olive oil, will be a winner whichever route you take. You don’t even have to wait for this to cool down before you rip it apart. If you don’t have a stand mixer, see p.27 for mixing and kneading by hand.
Ingredients
- For the dough:
- 500g strong white bread flour
- (plus a little extra for dusting)
- 330ml cold water
- 50ml extra virgin olive oil (and a little extra for greasing)
- 2 tsp fine sea salt
- 10g fresh yeast
- 45g clear honey
- For the topping:
- Olive oil, for drizzling
- 2 sprigs of rosemary, needles only, chopped
- Flaked sea salt, for sprinkling
Capture the full recipe from the book
Open Gail's Artisan Bakery Cookbook at page 57 and take a picture with the CookCook app. The ingredients and steps will show up in the app, ready to cook from.
Download in de App Store