The other day we ran out of bread and also out of sourdough, so I put together basic ingredients to make a big oven pan focaccia for the evening, as a special occasion since we do not really eat bread. We ended up trying to watch GoodFellas until we got tired of the loud screams and laughter. I received many requests in Instagram regarding the recipe, so here it goes.
- 50g dried yeast
- 800ml warmish water
- 1kg flour
- 4 teaspoons salt
- 10 tablespoons olive oil (or as much as you need to knead the dough easily)
- thyme, salt flakes, fresh mozzarella & red onion
You prepare the yeast with the warm water first. Meanwhile you add the salt to the flour which you have already measured in a bowl. Once yeast water is ready, you add it to the flour and you start mixing, while at the same time you add olive oil (I did not measure this in my recipe, I just added as much as I felt that my dough needed) until you can work the dough nicely without being sticky. You knead the dough for around 10 minutes (upper body workout right there). Once it feels right (not sticky and you can make a ball out of it) you knead it to a ball and leave in the bowl to rise for around 1 hour or until it doubles in size.
You set your oven at 225°C. You simply pour the dough in your oven tray (I layered mine with parchment paper since I didn’t have enough olive oil at hand to oil the tray) and DO NOT knead it. Just expand it and prick it with the top of your fingers to make little holes.
Add the toppings of choice. I used: finger salt flakes, red onion, mozzarella and thyme. Splash of olive oil and in the oven for about 20-25 minutes or until everything looks cooked and golden brown. Just watch so your toppings do not burn.
Note: My oven tray is quite big, so obviously this quantity is HUGE, simply cut the ingredients in half and you will have a perfect 25×30 tray focaccia. Mine got to be like a proper bread, quite soft and puffy inside, also huge in size – it all depends of your yeast’s quality.The Cookbook of An Elfin
Hope you will like it and make it this coming autumn. You are welcome to share it with me in Instagram especially if you use other toppings!