Despite a very wet dough, this Focaccia recipe makes an airy and light bread. Add the toppings to the hot bread to allow them to melt in, and enjoy with salad or on it's own.
Ingredients
500g bakers flour
2 teaspoons of dry yeast (or 1 sachet)
1 teaspoon of salt
A pinch of sugar
30g olive oil
400g warm water
Sea Salt
Giovanni Rana Pesto Sauce
Capers
Mozzarella
Instructions
Place water, oil, sugar, yeast, flour and salt into bowl and mix at speed 6 for 20 seconds.
Knead for 2 minutes on Interval speed
Lightly oil a bowl and transfer the dough into the bowl. This is a very wet dough. Very wet.
Leave to rise for at least an hour, till it's doubled in size.
Preheat oven to 220c
Remove from bowl and shape onto a baking tray or stone bake tray. Drizzle with olive oil and sprinkle with sea salt.
Place in oven and cook for 10 - 15 minutes. Without removing from the oven, sprinkle with water, then cook for a further 10 – 15 mins or until golden.
For the topping
Tear the mozzarella and spread over the hot focaccia. Drizzle the Giovanni Rana Pesto sauce over and top with capers. Make sure to add toppings to hot foccaccia so that it all sort melts onto and into the bread.
Non Thermomix Instructions:
Add the ingredients to a bowl and mix using an electric beater until well mixed.
Knead for 20 minutes by hand, or 15 minutes with a bread hook.
Follow the same rising and resting instructions as above.
Follow the topping instructions as above.
Recipe by Keeper of the Kitchen at https://www.keeperofthekitchen.com/2014/09/14/italian-breads-with-giovanni-rana-pesto-and-bolognese-sauces/