Focaccia Bread
From The Great British Baking Show ™, our version of Giuseppe's classic Italian focaccia features a perfectly airy, dimpled texture with cherry tomatoes, olives, and aromatic rosemary. The secret is in the long, slow fermentation and proper olive oil application.
- Time: 180 min
Source: Relaxed Recipes
Ingredients
- In a small bowl, combine warm water with sugar and yeast. Stir gently and let st
- In a large mixing bowl, whisk together both flours and salt
- Warm the milk to the same temperature as the water
- Add the activated yeast mixture, warm milk, and olive oil to the flour mixture
- Mix with a wooden spoon until a shaggy dough forms
- Knead in the bowl for 2-3 minutes until the dough comes together
- BULK FERMENTATION
- Cover the bowl with a damp tea towel and let rise in a warm place for 45 minutes
- Perform a series of stretches and folds: wet your hands, grab one side of the do
- Cover and let rise another 45 minutes, then repeat the stretch and fold process
- Cover and let rise for a final 30 minutes until the dough has nearly doubled in
- PREPARE THE TOPPING
- In a bowl, combine halved cherry tomatoes, olives, olive oil, crushed garlic, sa
- SHAPE AND FINAL PROOF
- Generously oil a 9x13 inch baking sheet or large rectangular baking dish
- Gently transfer the dough to the oiled pan without deflating it
- Using oiled hands, gently stretch and press the dough to fit the pan, working fr
- Cover with a damp tea towel and let rest for 30 minutes until slightly puffed
- DIMPLE AND BAKE
- Preheat oven to 425°F
- Using your fingertips, create deep dimples all over the surface of the dough, pr
- Distribute the marinated tomato and olive mixture evenly over the surface, press
- Whisk together the oil glaze ingredients and drizzle over the entire surface
- Bake for 20-25 minutes until golden brown and the internal temperature reaches 2
- Cool in the pan for 10 minutes before removing
- TO SERVE
- Cut into squares and serve warm or at room temperature. Best enjoyed within a fe