Focaccia

Name: How to cook Focaccia - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

Gary Waite

Focaccia

For the long resting of the raw bread dough in the Fridge you don't need sugar , although it is a good tip to use sugar when resting outside of the Fridge for 2 hours and then a knocking back and then resting for 30 minutes in a oiled Tray Bake Baking Tin - the short method only takes 3 hours to complete . The Yeast goes into lukewarm water and you add sugar to feed the Yeast

Ingredient

Cooking time :

30 minutes

4 cup

measurement cup Bread Flour (500g - 600g)

2 tsp.

Yeast Powder

2 tsp.

Salt

2 cup

measurement cup of lukewarm water

Cooking instructions

* Step 1

In a large mixing bowl that can fit in the Fridge add 4 Cup's of Bread Flour or Plain Flour and then add the 2 teaspoons of salt too the flour and then blend it in together with a Dinner Fork or strange looking metal hand whisk and then add the 2 teaspoons of Dried Yeast Powder blend it all around with the Dinner Fork etc. and then immediately pour over the 2 Cup's of lukewarm water and then use a Plastic Spatula too combine the water with the flour mix

* Step 2

Make sure that some of the 4 tablespoon of Olive Oil goes onto your Fingers first and then you need too gradually work it into a ball and Olive Oil is oiling the bottom of the mixing bowl and then add some more tablespoon over the top. Rest in the Fridge with a damp tea towel over the top fastened on with a elastic band or Clingfilm might suffice - rest for between 18 hours or as long as 48 hours - could even rest it for 3 days

* Step 3

Needs the air knocked out of it and then rest at room temperature in the mixing bowl for 2 hours and then knocked about a bit again and transferred too a Olive Oil greased Tray Bake Baking Tin you might have too divide the dough into 2 balls too fit into 2 separate Baking Tray's - do rest at room temperature for a further 2 hours

* Step 4

Preheat the oven to Gas Mark 7. Add some Rosemary Sprigs if using - you don't have too - can have a plain One or Two and then add Olive Oil over the top and then push your fingers all the way over the raw bread dough and then sprinkle Salt flakes etc. over the top and then bake at Gas Mark 7 for 25 minutes to 30 minutes and then it should be done. Rest it on a cooling rack and then eat warm after a little while or allow too go cold and make a sandwich out of it

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