This recipe uses a cold, slow ferment for focaccias with great flavour and texture. We’ve topped these focaccias with cherry tomatoes, olives and oregano, a combination of sharp cheddar and jalapeños, and with potato, gruyere cheese and rosemary, but you could add roasted veggies or any of your favourite ingredients.
Makes: 12 individual focaccias
Prep time: 25 minutes (+15.5 hrs rise time)
Cook time: 18-22 minutes
Equipment: 2 x 6-hole large muffin tins
Ingredients
2 cups (480g) lukewarm water
1 Tbsp (10g) salt flakes, extra for garnish
2/3 cup extra virgin olive oil
4 cups (560g) “00” flour
2 tsp (7g) instant yeast
Your choice of toppings
Method
Add the water, salt flakes and 2 tablespoons of the oil to a bowl, whisking until the salt dissolves. Add the flour and yeast, and mix to form a loose dough. Scrap down the sides of the bowl, then cover and rest for 30 minutes. With wet hands, stretch and fold the dough 10 times, turning the bowl a quarter turn each time. Turn the dough over and drizzle with another tablespoon of oil, then cover and refrigerate for 12 hours (or up to 72 hours).
Add a teaspoon of oil to each muffin hole. Using wet hands, pinch off around 85-90g of dough and add to each muffin hole. Stretch and fold each focaccia 4 times, then flip the dough over to expose the smooth side. Cover and leave to rise for 2-3 hours, or until the dough doubles in size.
Preheat your oven to 220°C / 200°C fan-forced.
Once the focaccias have risen, coat your toppings in a little oil then press into the surface of the dough, allowing bubbles in the dough to form. Add a final drizzle of olive oil and sprinkle with sea salt. Bake for 18-22 minutes, or until the focaccias are a deep golden brown top and bottom. Invert onto a cake rack and cool for a couple of minutes before serving.
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