Focaccia

Before starting this Focaccia Bread recipe, organise the necessary ingredients.

I recommend using instant dry baker's yeast for perfect results. Dilute the yeast in warm water...

... and combine with a spatula until dissolved.

Tip the flour in the stand mixer recipient. Add the castor sugar...

... and salt.

Add the olive oil...

... and the dissolved yeast.

Attach the dough hook to the mixer...

... and start kneading at low speed until all the ingredients are incorporated and a dough starts to form.

Continue kneading at medium speed until the dough is homogeneous, smooth, shiny and comes away from the sides of the bowl.

When the dough is ready, stop the beater and detach the dough from the hook.

Pour some olive in a mixing bowl.

Shape the dough into a ball and roll it in olive oil.

Place the dough ball in a mixing bowl...

... and stretch a sheet of cling film over the bowl. Leave to rise for 1 hour in a proofing chamber set at 28/30°C or in a warm room (near a heater for instance).

The dough should double in volume and fill the bowl completely.

Remove the cling film...

... and knock the dough back with your fist. This will get rid of all the air trapped inside the dough.

This is what the result should look like at this stage.

Line a Silichef® perforated baking sheet with a sheet of greaseproof paper. Pour a dash of olive oil over the paper...

... and use a brush to spread the oil.

Spread the dough over the baking parchment, without kneading it too much. Transfer the dough from the bowl straight to the baking sheet without shaping it back into a ball.

Shape the dough into a rectangle.

Prick the surface of the dough with your fingers to create holes.

Pour a dash of olive oil over the dough...

... and spread with a brush.

Scatter the ingredients of your choice. I drizzled the dough with rosemary...

... chunks of dried tomatoes...

... and capers.

Sprinkle fleur de sel over the focaccia bread...

... as well as ground pepper (or Espelette pepper).

Place in a fan-assisted oven preheated at 180°C (gas 4)...

... and bake between 15 and 20 minutes.

When cooked, remove from the oven...

... apply premium olive oil over the surface of the hot focaccia with a brush.

The result should be as shown in the photo.

Slide the baking parchment and focaccia onto a rack so it cools down faster.

Leave to cool at room temperature. Cut the focaccia bread into strips and dip them into a blend of premium olive oil and balsamic vinegar. Enjoy!