Happy first Sunday of September everyone! Although it feels a bit more summery than last Sunday as we head towards a heat wave in the UK. No complaints here… Here’s another bread related recipe, this time with 2 of my favourite things, garlic and cheese.
I do love a bit of focaccia, especially on the weekend when we usually indulge in food and tend to have some sort of picky dinner, as we call it, consisting on cold meats and some form of melted cheese.
I think the thing that I love the most about focaccia is how versatile it is, I mean you can literally top it with whatever you want and it will just work, the options are countless.
This is how I made it
All you need to make this is bread flour, salt, water, instant yeast, olive oil, grated garlic, parmesan and any toppings you want to add, in my case rosemary and olives.
The first thing to do is to mix the bread flour, the yeast, the salt, the garlic and the parmesan. Once mixed, add in the wet ingredients and knead until you get a dough. Once you have it, pour oil over a surface and knead for about 5 minutes, the dough will be wet and that is the way it should be, that is why we are kneading it using olive oil instead of flour. Let the dough rise for about an hour or until double in size, the rising time will depend on the temperature of the room, the warmer, the quicker it will be.
Once the dough has risen, transfer it into the container that you want to cook it in, this is important as we want to handle the dough as little as possible.. Do not knead it and try not to push it down too much, we want to keep all the air bubbles inside as much as possible. Pour some more oil over the dough and use your fingers to press it down. Add your toppings and let it rise for at least 30 minutes.
After the second rise, cook it in a preheated oven at 200 degrees for 15-20 minutes. Let it cool down and it will be ready to eat!
… and enjoy!
Garlic & Parmesan Focaccia
For the focaccia:
- 500 gr of bread flour
- 2 tbsp of good quality olive oil + more for kneading and topping the focaccia
- 1 tbsp of yeast
- 1 tsp of salt
- 360 ml of water at room temperature
- 50 gr of grated parmesan
- 2 medium garlic cloves very well minced. Add more or less depending on how much you love garlic!
For the toppings:
- Extra salt
- Mix the dry ingredients in a large bow, this includes the parmesan and the garlic.
- Add the wet ingredients and keep mixing until a dough forms.
- Pour olive oil over a surface and start kneading the dough for about 5 minutes, the dough should be wet, this is the way it’s supposed to be, that is why we are kneading it using olive oil rather than flour.
- Let the dough rise for about an hour or until double in size.
- Transfer the dough into the container you will be using to cook it in. Do not knead the dough, try not to handle it more than needed so we keep the air bubbles inside.
- Pour olive oil over it and press holes in it with your fingers. Add your toppings and let it rise for at least 30 minutes.
- Cook it in a preheated oven at 200 degrees celsius for 15-20 minutes. Your focaccia is ready to eat!