foccacia – My Whisk and I

500g flour
10g instant yeast
340ml lukewarm water
10ml sugar
10ml salt
20ml olive oil
Chaloner olive crisp
olives
olive oil
6-7 sprigs of fresh rosemary

Pour the lukewarm water into a jug and sprinkle the yeast over.
Add the sugar, salt and olive oil and stir the mixture for 30 seconds.
Add the flour to the bowl of a stand mixer fitted with the dough hook.
Turn the mixer on to a low speed and pour in the yeast mixture.
Once the mixture comes together as a dough, turn the mixer to medium speed and knead for 4 minutes. until you have a smooth, elastic dough.
Lightly oil a clean mixing bowl and place the dough in it. Cover with a damp cloth and leave to prove for an hour or until doubled in size.
Preheat your oven to 180℃.
Knock the dough back by kneading it by hand for 2 minutes.
Divide the dough into two equal pieces and roll each into a circle of more-or-less the same size.
Push the tips of your fingers into the circles so that it forms indents in the dough.
Drizzle some chilli crisp over the dough and dot it with olives.
Place one disc on top of the other and then place it on a baking sheet lined with baking paper.
Stick the rosemary sprigs into the focaccia and drizzle generously with olive oil.
Cover the bread loosely with a kitchen towel and set aside for 15 minutes.
Bake the focaccia in the oven for 25 minutes.

340ml lukewarm water
10g instant yeast
10ml sugar
10ml salt
20ml olive oil
500g flour
Chimichurri Sauce:
60ml olive oil
15ml red wine vinegar
60ml finely chopped parsley
2 cloves of garlic, minced
5ml thyme leaves
2,5ml salt

1 onion, sliced into 1,5cm rings

Pour the water into the bowl of a stand mixer fitted with its dough hook.
Sprinkle over the yeast and stir to dissolve. Set aside for 5 minutes.
Add the sugar, salt and olive oil to the bowl with the yeast and stir to dissolve.
Turn the mixer on a low speed and gradually add the flour.
Mix/knead on medium speed for 6 minutes.
Lightly oil a clean mixing bowl, place the dough in it and cover with a damp tea towel.
Set aside to rise for 90 minutes.

For the chimichurri sauce:
Blitz the olive oil, vinegar, parsley, garlic, thyme and salt together.

Preheat your oven to 180℃ and spray a 38cm x 23cm roasting tin with cooking spray.
Place the dough in the tin and evenly spread it out by poking your fingers down into the dough.
Randomly press the onion rings into the focaccia dough, cover with a tea towel and rest for another 15 minutes.
Drizzle the chimichurri over the dough and bake in the oven for 35 minutes.

Tag: foccacia

Filled Focaccia

Chimichurri Focaccia