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by c h / 07 April 2020 / Published in Wood Fired Recipes
Print

Herb and Garlic Focaccia Bread

Prep Time20 mins
Active Time25 mins
Proving time40 mins
Total Time1 hr 20 mins
Course: Side Dish
Cuisine: Italian
Yield: 6

Equipment

  • Cake mixer with dough attachment
  • Wood Fired Oven
  • Loaf tin or cooking pan

Materials

  • 3 cups unbleached bread flour
  • 1 tsp salt
  • 1 cup tepid water Substitute water for beer, for more flavor
  • 1 tsp sugar
  • 1 ½ tsp yeast
  • 3 tbsp olive oil (2 tbsp for topping)
  • 4 tbsp fresh herbs of your preference (2 tbsp for topping) We used Thyme and Rosemary
  • 1 tbsp sea salt or coarse salt for topping

Instructions

  • Heat Wood Fired Oven to 180 degrees, then let the temperature fall.
  • Add sugar and dry yeast into tepid water.
  • Into the cake mixer add flour, salt and herbs, then mix.
  • Make a small well in the middle of the flour mixture then pour in yeast mixture and oil.
    (If your dough is dry, slowly add more water until it comes together)
  • Mix for 10 minutes or until the dough is soft (not sticky) to touch.
  • Place into oiled cooking pan and cover with damp tea-towel. let the dough prove for 20 minutes in a warm place. (your hot water cupboard is a great place during colder seasons)
  • Your dough should now be doubled in size. Using your finger tips, prod the dough to make deep dimples. cover again with your damp tea-towel and to leave to rest for another 15 minutes.
  • Add your toppings then cook place in the middle of your oven at a falling temperature of 180deg for 25 minutes or until golden. Another way to ensure your bread is cooked is to knock on the bottom of the bread and listen for a hollow sound.
    Turn your Focaccia onto a wire rack to cool slightly, Then enjoy!

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