Spring Focaccia
Load up the dough with the taste of spring!
Ingredients
500g/4 cups Strong White Bread Flour
500ml/2 cups Warm Water
2 tsp Sea Salt
2 tsp Caster Sugar
2 tsp Fast Active Dried Yeast
80ml/1/3 cup Extra Virgin Olive Oil, plus extra for drizzling
Topping
Handful Spring Onions
Handful Wild Garlic Leaves & Flowers
Handful Asparagus
Big Handful Fresh Herbs
2 tbs Rock Sea Salt
Method
Watch Tutorial VideoIf using active dry yeast, mix it with a little of the warm water.
In a large bowl, combine the flour, sugar and salt. Add the yeast mixture and olive oil. Mix to combine. The dough will be very wet and sticky. Use a wooden spoon or your hands to mix until all the flour is hydrated.
Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1-2 hours, or until doubled in size.
Pour a generous amount of olive oil into a baking pan, I used my large cast iron pan.
Spread the dough out by gently pushing it towards the corners of the pan.
Let the dough rise again for about 30 minutes.
Preheat your oven to 425°F/220°C.
Just before baking, dimple the dough with your fingertips, creating deep depressions in the dough. Drizzle additional olive oil over the top & press in your spring toppings, try to submerge the ingredients into the dough.
Bake the focaccia in the preheated oven for about 25-30 minutes or until golden brown and crisp.
Let the focaccia cool slightly in the pan on a rack, then remove it and serve warm or at room temperature.
