Recipe adapted from Salt, Fat, Acid, Heat- Ligurian Focaccia by Samin Nosrat.
This forcaccia is good by itself but also makes the BEST sandwich. If you have any rosted veg, olives, cheese, ham or any left over sunday roast - make it into a focaccia sandwich.... you will not regret it!!!! You can even save some gravy to dip your sandwiches in.
For the dough
600g lukewarm water (24 °C)
5g active dry yeast
800g Plain flour
12g salt (I use Maldon)
30g extra-virgin olive oil, plus more for pan and finishing
For the brine (to use just before baking)
60g lukewarm water
Added by: wangertron
Due to a temporary suspension of some services by couriers, we are currently unable to offer delivery to the Republic of Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here. Deliveries to Northern Ireland can now begin again.
If you live in the Republic of Ireland, please don’t order for the moment, as we are unable to get the order to you.
Keep safe and well
The Shipton Millers