I seem to of developed a bit of an addiction to dough, I love how all the ingredients work together and I absolutely love how it rises and forms that beautiful textured ball of dough, its squishy and doughy and just yummy.
I have made Lorraine Pascale's focaccia on many occasions, but with an ever growing desire to be brave enough to fill in the application form for the next series of The Great British Bake Off, I have been trying to bake as many recipes from the previous show as I can, just to see if I am actually up to the challenge. Cooking at home in your own kitchen, following a recipe is one thing, being on a set, under that sort of pressure, is a whole other ball game!
As always I have followed Paul's recipe to the letter, apart from I used my Artisan to mix to the ingredients together, I did stretch the dough by hand for five minutes, but then using the dough hook, I let the machine do the last part of the kneading... sorry Paul !
The result, a very impressive focaccia. I loved it, it came out perfect first time and everyone loved it.
Buon appetito
Makes 2 loaves
500g/1lb 2oz strong white bread flour
2 tsp salt
2 sachets dried easy blend yeast
2 tbsp olive oil
400ml/14fl oz cold water
olive oil, for drizzling
fine sea salt
Place the flour, salt, yeast, olive oil and 300ml/10½fl oz of the water into a large bowl. Gently stir with your hand or a wooden spoon to form a dough then knead the dough in the bowl for five minutes, gradually adding the remaining water.
Stretch the dough by hand in the bowl, tuck the sides into the centre, turn the bowl 80 degrees and repeat the process for about five minutes.
Tip the dough onto an oiled work surface and continue kneading for five more minutes.
Return the dough to the bowl, cover and leave to rise until doubled in size.
Line two large baking sheets with greaseproof paper.
Tip the dough out of the bowl and divide into two portions.
Flatten each portion onto a baking sheet, pushing to the corners, then leave to prove for one hour.
Preheat the oven to 220C/425F/Gas 7. Drizzle the loaves with oil, sprinkle with fine sea salt then bake in the oven for 20 minutes. When cooked, drizzle with a little more olive oil and serve hot or warm.
