Rosemary Sunflower oil Focaccia

Name: How to cook Rosemary Sunflower oil Focaccia - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

Bianca Mwale

Rosemary Sunflower oil Focaccia

For #GlobalApron this week, I chose flour as my fighter, and I hope you enjoy the journey. I know I am committing a culinary crime in the eyes of Italians by using sunflower oil in my focaccia, but I love the unique and delightful flavor it brings. Plus, it frankly is more familiar, accessible, and affordable for me. To make up for this 'slight' deviation from tradition, I let the dough ferment overnight. This extended fermentation aerates the bread, giving it a soft, bouncy texture and a wonderful depth of flavor, making it just as delightful as traditional focaccia. Enjoy!

Ingredient

Food ration :

6 servings

Cooking time :

25 minutes

320 g

lukewarm water

7 g

salt

3 g

instant yeast

12 g

sunflower oil

2 tsp

brown sugar

400 g

bread flour

Cooking instructions

* Step 1

In a large bowl, combine water, salt, yeast, sugar, and flour. Mix using a rubber spatula until the liquid is absorbed and the ingredients form a sticky dough ball

* Step 2

Rub the surface of the dough lightly with oil. Cover the bowl with cling wrap and let rest for 30minutes

* Step 3

First Stretch/Pull and Fold: after resting the dough for the first 30 minutes, wet your hands, reach under the dough, stretch it upwards, and fold it over itself. Keep rotating the bowl and repeat the pulls and folds process atleast 4 times. Cover and let the dough rest for 30 minutes

* Step 4

After 30 minutes, do another set of stretch and fold. Cover the dough to rest for 30 minutes. Do a third and final set of stretch and fold

* Step 5

Place dough in the refrigerator immediately and leave overnight to proof and ferment

* Step 6

The next day, generously oil a 9x13“ pan and transfer the dough to the pan. Gently stretch it to fit the pan. Cover the pan with cling firm and let the dough rise for another until doubled and puffy (45 - 60 minutes)