focaccia
perfect picnic bread
this recipe comes straight from Caroline at grateful pizza here
I’ve halved the quantity and slightly increased the salt in the dough
ingredients
241g water
312g plain flour
2.5g instant yeast
5g salt
at least 2-3 tbsp olive oil
flakey salt to top
method
add the water (241g) and flour (312g) to a large bowl and mix together until just combined
cover with plastic wrap and let rest for 30 minutes
sprinkle over the yeast (2.5g) and salt (5g)
mix by hand for 5 minutes to make sure the yeast and salt are evenly distributed through the dough
thoroughly oil a rectangular baking dish (preferably about 20cm x 27cm)
transfer the dough to the baking dish
fold the dough into thirds (like a letter) and flip to be seam-side down
cover and let rest for 20 minutes
repeat for two more rounds then fold one final time, for a total of 60 minutes resting time and 4 folds
cover and place in the fridge overnight
remove the dough from the baking dish and place on the counter
generously oil your baking dish, then return the dough to the baking dish
using your fingertips, spread the dough to the edges of the dish
cover and let rise for 45-60 minutes (may take longer if your kitchen is really cold like mine)
preheat oven to 220°C
just before baking, dimple the dough with your finger tips
sprinkle with flakey salt and drizzle again with olive oil
bake for 20-25 minutes
best eaten warm out of the oven
would also make a fantastic base for a grandma-style pizza
