Chilli & Garlic Focaccia
Recipe by Gary Mehigan from Boys Weekend
Ingredients
- 18g Fresh yeast
- 1/4 cup Water (warm)
- a pinch Sugar
- 2 1/4 cupsWater (warm)
- a pinch Salt
- 1/4 cup Olive oil
- 8 cups Flour (half bread flour, half all purpose)
Topping
- 2 tsp Sea salt
- 3 cloves Garlic sliced
- 1 tsp Dried chilli
- 2 tbsp Rosemary
- 250ml Cream – optional
Method
- Dissolve the yeast with the first measure of water and a pinch of sugar. Leave for twenty minutes under a cloth to allow the yeast to activate.
- Add the remaining flour, water, pinch of salt and olive oil. Knead into a smooth dough for 10 minutes or 5 minutes on a low speed with a dough hook on a machine. The dough should be soft, smooth and elastic.
- Cover with a cloth and allow to rise doubling its size. This will take approximately 45 minutes depending on the temperature and humidity.
- Knock it back and spread out onto an oiled tray using the tips of your fingers to knead indentations or dimples into the dough’s surface.
- Drizzle with a generous amount of olive oil, rosemary, chilli flakes, garlic slices.
- Allow to rise again until it has doubled in volume for a further 45 minutes.
- Bake in a hot oven 200C for 30 minutes or until the focaccia is golden. Pour the cream over the surface of the dough and bake for a further 5 minutes. Remove from the oven and cool.
