Italian Focaccia
This is a great recipe to serve your guests and it's really easy. It's made with a basic bread recipe and then left to prove in a shallow pan. You can then top it with whatever you fancy from a really simple rosemary and salt focaccia, to one with cherry tomatoes, olives or even roasted peppers.
Ingredients
Equipment
Grill Temperature
Surfaces
Method
- Prepare the basic bread dough.and allow it to prove this takes around 1 to 2 hours. Once doubled in size, knock back ie a quick knead to take the air out of the dough.
- Cut into two pieces and stretch each piece to fit into a small non-stick baking tray. Alternatively leave as one piece and put into a bigger baking tray.
- Cover with a tea towel and leave to prove until doubled in size. This takes a further 1 to 2 hours.
- Prod dimples into the dough with your finger tips (optional).
- Sprinkle on the rosemary and sea salt and then drizzle with the olive oil. The olive oil will pool in the dimples.
- Place into a preheated oven at 200℃ or set up your Big Green Egg at 220℃ for an indirect cook for about 13 minutes or until the top is a lovely golden colour and the bottom crisp but not burnt.
- Remove from the oven and leave to cool on a cooling rack.
Notes
It's the preparation and proving of the dough that takes the time. The focaccia cooks in about 15 minutes.
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