Want to make same day focaccia because you love to make focaccia? Well, here is a simple and relatively quick recipe so that you can cook and eat your own delicious focaccia for afternoon tea or with dinner.
NB: I have made various recipes that you can find on the site, but this is a slight alternative.
Ingredients:
1000g of 00 Flour
700ML water (cold is ok or room temperature)
2g of fresh yeast or 1 tsp instant or dry yeast
32g cooking salt
½ tbsp honey
Olive oil (1 tbsp for dough preparation and ¼ cup for cooking)
¼ cup of rosemary or your choice of dried herbs
Large mixing bowl
Cling wrap
Your hands – no mixer used but you can if you have one
Instructions:
Place dough in large bowl
Separate 300ml of water into separate bowl
Using your hands, melt the yeast into the water until completely dissolved
To the yeast/water mix, add the honey and dissolve (this will help the yeast to commence fermenting)
With the remaining 400ml water, add the salt and dissolve
Add the entire yeast and honey water mix to the flour and start to incorporate using your hands
Once incorporated, slowly start adding the salt water. I would add about 10-15 ml while using your hand to incorporate
Add 1 tbsp of olive oil at this stage – this will later help with browning the dough when cooking
Continue this until all the water has been added or the consistency is a slight wet dough – if it’s too wet, add more flour
Turn dough onto a flat surface and lightly knead until all combined
Using a backward rolling motion, turn dough into a ball making sure the bottom of the dough ball is sealed. This helps to trap the gas for the proofing process
Slightly oil the top of the dough and place the original mixing bowl over the top and allow to rest for approximately 30-45 mins – go have a cuppa while you wait or watch the cricket
After 30-45 mins, remove the bowl and using both hands, grab each side of the dough, lift and slap back down and fold back in. Hard to explain but what you are doing here is to create a silky smooth dough, trapping all the air and gas.
Place dough back into a lightly oiled large mixing bowl and cover with cling wrap
Place in the fridge for 3 hrs
After 3 hrs, remove dough and separate into two halves
Proof each half of dough into separate containers at room temperature for 2-3 hrs
Preheat oven to 220 degrees celsius
Using a flat rectangular tray, slightly oiling the bottom
Roll out dough to the tray size and place onto tray
Using your fingers, make imprints into dough so it resembles potholes
Add the remaining oil and herbs and place in oven
Cook for about 15-20 mins or until golden brown on top
Remove from oven, allow to cool and then turn onto a cooling rack
Cut slices to your preferred size and enjoy!
