Five Fabulous Focaccias
Crispy on the outside, soft on the inside – these focaccia’s ooze with rich Mediterranean flavours.
- Makes : 6 |
- Difficulty: easy
- Prep Time : 60 mins |
- Cook Time : 20 mins
15 g instant yeast
1 C (250ml) warm water
2 Tbsp (30 ml) extra virgin olive oil
1 tsp (5 ml) fine salt
1/3 C (80 ml) extra virgin olive oil
1 Tbsp (15 ml) fine salt
1 small onion, thinly sliced
1 Tbsp (15 ml) caper berries
4 baby tomatoes, quartered
1 sprig rosemary, finely chopped
1 clove garlic, finely chopped
½ tsp (2.5 ml) Maldon salt
Preheat the oven to 220°C.
Place all the ingredients for the focaccia in a mixer and blend together with a dough hook until it comes together. Let the dough rest for 10 minutes in the bowl.
Transfer the dough to an oiled baking tray, rub the dough with a little more oil and leave it for a further 10 minutes.
With a rolling pin, roll out the dough very gently from the centre, first upwards once and then downwards once. Cut the dough into 5 wedges using a pizza cutter. Leave for 20 minutes and the dough will double in size. Using the back of a wooden spoon, make dimples in the dough.
Whisk together all the ingredients for the salamoia until it comes together and emulsifies. Pour over the dough and into the holes and leave for a further 20 minutes.
Top each triangle with different toppings such as pitted kalamata olives, onion slices, caper berries, baby tomatoes, and rosemary and garlic
Bake in the oven for 20 – 25 minutes until golden brown.
Foodie Fact: Salamoia is an Italian term for a brine solution used in cooking.