Homemade Focaccia

Method

• 1)

  Pour 500g of flour into a mixing bowl.

• 2)

  Create well in the centre, then pour 450g of warm water.

• 3)

  Then add 7g of dried yeast, then leave for a minute to activate.

• 4)

  After 1 minute, combine on low speed (or with a fork/wooden spoon in mixing bowl) to bring the ingredients together. Scrape down any flour from the side.

• 5)

  Then leave for 1 minute to rest.

• 6)

  Then continue to mix (on a higher speed). As every flour is different add enough flour so that the mixture isn’t sticky/wet we added an extra 100g in total.

• 7)

  Mix for approx. 4-5 mins in mixer (or approx. 10 mins if hand kneaded).

• 8)

  Add zest of 1 lemon and pinch of salt, then mix through.

• 9)

  Turn dough out onto floured surface and work into a ball.

• 10)

  Drizzle a bowl with olive oil, pop dough ball in and coat in olive oil, cover with a tea towel and leave to rest for 1 hour.

• 11)

  After 1 hour, pop some olive oil in a roasting dish, drop dough into it and stretch out to rectangular shape.

• 12)

  Put teatowel over the top and leave to rise for 20 mins.

• 13)

  Put Perino Tomatoes into small roasting dish, drizzle in olive oil and pop in oven at 180C for 15 mins.

• 14)

  After 15 mins remove tomatoes from oven and after 20 mins uncover dough mix.

• 15)

  Increase oven to around 220C (note: our oven is not very strong so if you have a strong oven you may only need it on 200C).

• 16)

  Press finger marks into your dough mix.

• 17)

  Pop rosemary leaves over the focaccia.

• 18)

  Put Perino Tomatoes pressed into the holes of the focaccia.

• 19)

  Top with some feta and press into focaccia. Top with a sprinkle of salt.

• 20)

  Put focaccia into oven at 220C for 25 mins.

• 21)

  Remove from tray once you’ve removed from the oven as you don’t want it to keep cooking too much.

• 22)

  Leave to rest for 15 mins.

• 23)

  Serve! Can top with a drizzle of olive oil, pinch of salt and/or some butter! ENJOY!