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TOMATO & OLIVE CRUSTY FOCACCIA

You will love this oven baked focaccia, it is super tasty with a delicious chewy crust. Make this simple dough that doesn't require kneading. Prepare the dough in the evening and leave it in the fridge overnight to do its first rise, this will help develop the flavour and make the dough light and airy. In the morning the dough will have doubled in size and be ready for the next steps.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 day 2 hours

Equipment

  • 1 scales
  • 1 measuring equipment
  • 1 Large mixing bowl
  • 1 baking tin

Ingredients
  

BREAD DOUGH

  • 240g or 1 2/3 cups of all purpose flour (plain white flour)
  • 55g or 1/3 cup wholewheat flour
  • 1 teasp Himalayan salt
  • 250ml or 1 cup luke warm water (you will need extra water if using wholemeal flour as well as white flour. after you have added the first cup of water continue to add extra water slowly, may only need 1-2 tablespoons more)
  • 1 1/4 teasp active dry yeast
  • 1/2 teasp raw sugar

Instructions
 

METHOD

  • Place flour and salt in a large mixing bowl and mix throughly
  • In a jug measure out luke warm water then add yeast and sugar, give it a stir to combine and let rest a few minutes for yeast to become frothy.
  • Add the wet yeast ingredients to the flours.
  • Using your hands gather the flour and mix with the yeast water until a soft dough is formed.
  • Fold the dough by pulling and stretching for a couple of minutes, then shape into a ball.
  • Place the dough in an oiled bowl, cover with plastic wrap and place in the fridge overnight for at least 8 hours and or up to 48 hrs.
  • In the morning remove the dough from the fridge, punch down reshape to fit the baking tin cover again for 2-3 hours in a warm place or until doubled in size. The time it takes to rise will depend on the room temperature at the time. 
  • When the dough has doubled in size, drizzle a generous amount of extra virgin olive oil and create dimples in the bread with your fingers.
  • Allow the dough to rest again for another hour.

GARNISH

  • Cherry tomatoes choose different colours or leave red
  • Olives black or green, sliced
  • Dried oregano
  • Dried parsley flakes
  • Salt flakes

METHOD GARNISHING AND BAKING

  • Slice cherry tomatoes in half, arrange on dough face down
  • Slice a few olives and arrange on the dough
  • Sprinkle dried oregano and parsley flakes or choose other dried herbs. (Fresh herbs tend to brown when cooked in the oven)
  • Sprinkle with salt flakes
  • Place focaccia into a preheated hot oven at 250 degrees Celcius or 356 degrees Fahrenheit. 
  • Bake bread for 20-30 minutes. Rotate half way through if needed, depending on your oven.
  • When the focaccia is done remove from oven and let cool
  • If you used baking paper remove and place bread on a wire rack.