Decorative focaccia recipe
This is based on Richard Bertinet's focaccia recipe. I've tried others but I always end up using this one.
Serves 10
Ingredients
For the focaccia:
- 1 tsp quick active yeast
- 1 tbsp honey or sugar
- 320 ml water
- 500 g strong flour
- 1 tbsp sea salt
- 20 g semolina
- 50 ml olive oil plus extra for greasing the tray and decoration
For the decoration:
- 5 benches of rosemary
- 1/2 red pepper, sliced thinly across
- 1/2 yellow pepper, sliced thinly across
- 1 red onion, sliced lengthways thinly
- handful bay or basil leaves
- handful capers or caperberries
- half dozen sun dried tomatoes cut into thin strips
Instructions
- Mix the water, honey or sugar, and yeast together, leave for a few minutes.
- In a bowl mix the flour, salt, semolina.
- Put the wet and dry ingredients together and the olive oil, in a stand mixer and mix on a low/medium speed for 8 minutes until it comes off the sides
- Cover the bowl with a plastic bag or clingfilm. Leave until doubled in size.
- Oil a tray with the olive oil and pour in the dough. Spread it out with oiled fingers and leave to rise again.
- Preheat your oven to 350C
- Now for decoration: you can be creative with this, use any ingredients you have to hand. I used rosemary stalks, shamrocks of peppers, shards of red onions, caper berries cut in half. Go crazy!
- Sprinkle with salt.
- Bake for 30 minutes.
- Remove from the oven and brush with more olive oil and serve.
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