Easy Homemade Focaccia

Easy Homemade Focaccia

Recipe

500g Strong White Bread Flour
425ml of lukewarm water
10g Fresh yeast or 3g Dried yeast
50ml of Olive Oil
12g of Salt
25ml of lukewarm water

I used a flour with a protein content of 14g pr 100g. If you use a flour with a protein content below that you may want to reduce the water slightly. Aim for the consistency of the dough in the video

Use whatever topping you like. I baked this at 230 C Conventional oven for 30 minutes

[Music] how’s it going everybody Irish Baker abroad Chris over here in Denmark just finished the night shift now and um I promised Adrian Adrian over in tala in Dublin that I do it for catch you for okay so the time is come Adrian let’s go this is very simple to do it’s no need we’re going to start off here with our water this is some lukewarm water I’ve got 425 ml 10 G of fresh yeast you can use dry yeast as well use that about 3 G of that get a fork then you’re going to need some strong bread flour this is one I got down in the local supermarket it has 14 g of protein per 100 G so it’s a good strong bread flour 500 G I’ve got 50 m of extra virgin olive oil wooden spill mix that around this is what you’ll be left with nice shy mess okay clean down the sides okay get a play cover don’t want it to dry out so we’re going to leave this here for half an hour we want this flour to hydrate and we want to develop a bit of gluten okay then we’re going to add in the salt all right half an hour has passed I’ve got 12 G of salt got 25 mL of lukewarm water you just want to get your hand dimple it in okay and we’re just going to gently kind of massage this liquid in nice and easy all right going to scrape down the sides keep it clean cover half an hour again okay 30 minutes up okay so I’m going to give this a fold it’s called a coil fold dip your hands in water just loosen the sides here like that your two hands you want the cup underneath lift it up and push it down lift it up again and push it down torn the bowl same again turn it again like that and what we’re doing here is we’re building strength without def flatting it we want to keep those little bubbles inside okay all right covered again we’ll give it about 20 minutes and then we’re going to do the same thing again 20 minutes up okay I’m going to do this quick there’s a video on the YouTube channel actually where you can see this from above get a better view so check that out cover this and we’re going to give it another 20 minutes 20 minutes up I’m going to use this bowl again so I’m just going to put it out here on the on the table water okay just going to wash this bowl okay drop of olive oil okay so this is our dough we’ve built some strength naturally just with a few gentle foldes no need required cover we’re going to stick this into the fridge overnight let it develop a bit of flavor and we’ll finish it off tomorrow okay sound all right here we are next morning here’s our dog let’s check it out lovely look at that we’ve got our tin here 20 by 30 cm bacon paper gr got some olive oil be generous with this move this around soid everywhere just give this a Lou fold okay put it in and now we just want to push this push it down get it nice and even TR out the tin that’s gr we’re going to leave this here now until it doubles in size and then we’ll get on with our topping all right so this took over an hour about an hour and 15 minutes ol oil be generous me hands and just dimple dimple down push down Shake perfect get your Tomatoes just gently press them down you can turn some up some flat down give a bit of contrast on the appearance it’s up to yourself got some roasted garlic rosemary Rosemary whatever you want to call it finish this off with some salt flakes just a bit little drop more oil okay that’s our fatcha it’s finished going to stick it into the oven now at 230° and I’m going to bake it for about 25 minutes get a nice and crisp on top Savage beautiful p [Applause] [Music] that is it lovely breakfast right so give that a go let me know how you get on and I’ll see you next time all the best Chris your Irish Baker have let’s see us after take it easy [Music]