Focaccia dough

Focaccia dough

This focaccia dough is made with a FOOD PROCESSOR, no hand kneading required ! Super easy to make. Time needs to be available for proofing. If you have an oven with a proofing function it allows you to continue baking regardless of the weather.

Method

25gm dried yeast

25grams white sugar/ honey

600ml luke warm water

1 pinch salt

1Tb olive oil

900 gram plain flour

Canola oil spray

Extra salt and pepper

 

Mix together dried yeast, sugar, and warm water, stir together.

Assemble food processor, with the dough hook.

Sift flour into food processor add salt, turn on add yeast liquid and olive oil, knead for 30seconds.

Lightly spray a large bowl with canola oil spray, place dough into bowl, spray with oil, cover, place in oven on dough proving setting with a damp tea towel on top, or in a warm spot until dough double in size.

Once doubled in size, punch dough and flip over, allow to double in size again.

Optional flavours for focaccia, grind 1 sprig rosemary, ½ cup olive oil, 2 garlic cloves, 1tb sea salt in a morter and pestle or caramelise an onion, chop up some olives and sundried tomatoes, chop some mixed herbs.

Grease a 45x30cm tin with canola spray, roll dough to 1.5cm thick, I usually make a 20cm diameter focaccia, set aside to double in size.

Pre-heat oven to ‘bread baking setting’ or quarter steam and heat 180C. Spray bread with canola oil and sprinkle bread with extra salt and pepper. Cover bread with oil topping lightly press down in sections.

If you do not have a combination steam oven, scatter a handful of ice cubes around the focaccia

Bake for 20-25minutes, until golden all over has a hollow sound when tapped.