Soft, fluffy & crispy focaccia. Add your favourite flavours and toppings as you wish. Simple & easy!
400g Shipton Mill Organic un-treated flour (No. 4 - 105)
220g Water (roughly 45 degrees C)
4g Shipton Mill Organic Active Dried Yeast
8g Oil (of your choice, nice olive oil or rapeseed works well)
Pinch sugar (caster)
Toppings of your choice (olives, sundried tomoatoes, salt, black pepper, herbs)
Measure out all ingredients.
Add yeast to water, mix until dissolved (5mins)
Add water to large mixing bowl. Then add all other ingredients except oil.
Mix until all the water has been absorbed, then mix/knead in the oil.
Knead for about 10/15mins.
Place in oiled large bowl somewhere warmish for about an hour ro until doubled in size.
Generously oil a pan approximately 9"x4" and at least 2" deep.
Tip dough into pan and poke with your fingers creating dimples.
Top with sea salt, pepper, sundried tomatoes, olives fresh wood herbs (rosemarie, thyme etc), capes... the choice is yours. Don't got too over board as the dough won't rise.
Leave again for a second rise for about 15mins while to oven gets upto temperature.
Baked at 200 degrees C for 20mins.
Focaccia is done when its golden brown all over and crisp. It should be easy to lift out of the pan in one got without it folding/breaking.
Enjoy topped with a splash more oil, salads, BBQ, vinegars.
Added by: Gareth Chilton
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.