Recipe # 4

Overnight but Easy Foccacia

This is my secret weapon recipe for a delicious bread to take to dinners or picnics. It might take a little concentration the first time around, but once you know it, you cook it all the time. This recipe is best started the day before you want to serve it, as there is a waiting time to let the dough rise.

  • 625g bread flour (I like the Wallaby brand)

  • Large pinch of fine sea salt

  • 1 sachet of instant dry yeast

  • 2 ½ cups of warm water

  • A teaspoon of honey

  • Olive oil (for pan, baking and finishing)

  • Butter (optional)

  • Flaky sea salt (for finishing)

  • 2 tbsp Sesame Seeds

  • 2 tbsp Nigella (Onion) Seeds

DAY BEFORE

  1. In a large bowl, whisk together the water, honey and yeast.

  2. Set aside for 10 minutes to activate the yeast. You should see a thick bloom of foam over the top of the water. If you don’t have this after 10 minutes, it means the yeast might be out of date and for lack of a better term, it’s dead, in which case you’ll need to start again with new yeast.

  3. Add flour and salt to the water mixture, and mix thoroughly until you have no more dry flour.  It will be quite shaggy and sticky.

  4. In a fresh large bowl or large tupperware, grease all faces with olive oil and then put the dough in and cover with plastic wrap or lid. You’ll want this to be air-tight. The dough will increase in size by around 3-5 x.

  5. Put in fridge and let rise overnight. If you are short on time, you can let it rise for 4 hours in a warm spot in the house.

DAY OF

  1.  Generously grease your baking tray, especially in the corners, with olive oil & butter (if using).

  2. Using two forks, or your hand, gently shape the risen dough into a ball. Don’t worry about it reducing in size; it will rise again.

  3. Scrape the dough out of the bowl, gently stretch/pull it into the tray, trying not to squash it too much. Cover again.

  4. Let the shaped dough rise for another 45 minutes to 1 hour until puffy. During this time, you can gently pull the dough to the edges of the tray if required.

  5.  Drizzle all over with plenty of nice olive oil. Then, using your fingertips, emphatically press dimples all over the surface (these are characteristic of focaccia divots). Drizzle more olive oil into the dimples so that oil pools slightly in the indentations.

  6. Sprinkle generously with flaky salt.

  7. Bake at 220 °C (fan-forced). Bake for about 20-25 minutes, turning around halfway through to ensure even cooking, until the top is a rich golden brown; edges should be crisp, centre cooked through.

  8. Remove from the oven. Let it cool slightly (10-15 min) in the pan. Slice into squares or strips. Best served warm.

Bon appétit!

Feel free to drop me a line if you have any questions,

NL x