Garlic Focaccia Recipe
Ingredients
| 7 g sachet dry yeast | ||
| Sugar | 1 Teaspoon | |
| Plain flour | 1 Teaspoon | |
| Lukewarm water | 3/4 Cup (16 tbs) | |
| 2 1/3 cups plain flour, extra | ||
| Salt | 1 Teaspoon | |
| Garlic | 3 Clove (5gm), crushed | |
| Olive oil | 2 Tablespoon | |
| 1 tablespoon cornmeal or semolina | ||
| 1 tablespoon olive oil, extra | ||
| Sea salt | 2 Teaspoon, finley crushed | |
Directions
COMBINE YEAST, sugar, flour and water in small mixing bowl.
1.Stand, covered with plastic wrap, in a warm place 10 minutes or until foamy.
2.Sift extra flour and salt into a large mixing bowl.
Add garlic and stir with a knife to combine.
Make a well in the centre, stir in yeast mixture and olive oil.
Using a flat-bladed knife, mix to a firm dough.
3.Turn dough onto lightly floured surface, knead for 10 minutes.
Shape dough into a ball, place in a large, lightly oiled mixing bowl.
Stand, covered with plastic wrap, in a warm place 40 minutes or until well risen.
4.Preheat oven to moderately hot 210°C (190°C gas).
Sprinkle the base of an 18 x 28 cm shallow tin with corn-meal or semolina.
Knead dough again 2 minutes or until smooth.
Press dough into tin; prick deep holes with a skewer.
Sprinkle lightly with water and place in oven.
Bake 10 minutes, sprinkle again with water.
Bake a further 10 minutes, brush with extra olive oil, sprinkle with sea salt, then bake 5 more minutes.
Serve warm or at room temperature, cut into squares.
1.Stand, covered with plastic wrap, in a warm place 10 minutes or until foamy.
2.Sift extra flour and salt into a large mixing bowl.
Add garlic and stir with a knife to combine.
Make a well in the centre, stir in yeast mixture and olive oil.
Using a flat-bladed knife, mix to a firm dough.
3.Turn dough onto lightly floured surface, knead for 10 minutes.
Shape dough into a ball, place in a large, lightly oiled mixing bowl.
Stand, covered with plastic wrap, in a warm place 40 minutes or until well risen.
4.Preheat oven to moderately hot 210°C (190°C gas).
Sprinkle the base of an 18 x 28 cm shallow tin with corn-meal or semolina.
Knead dough again 2 minutes or until smooth.
Press dough into tin; prick deep holes with a skewer.
Sprinkle lightly with water and place in oven.
Bake 10 minutes, sprinkle again with water.
Bake a further 10 minutes, brush with extra olive oil, sprinkle with sea salt, then bake 5 more minutes.
Serve warm or at room temperature, cut into squares.
Chef
