Subj : St. Paul 05
To   : All
From : Dave Drum
Date : Sun Mar 07 2021 07:44:14

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Paul Hollywood's Focaccia
 Categories: Breads
      Yield: 2 Servings

    140 ml Olive oil; extra for
           - kneading and finish
    500 g  Strong white bread flour;
           - extra for dusting
    360 ml Cool water
     10 g  Salt
     10 g  Instant yeast
           Fine semolina for dusting;
           - (opt)

MMMMM---------------------------FINISH--------------------------------
           Dried oregano
           Flaky sea salt

  Lightly oil a 2 - 3 litre square plastic container.
  (Make sure you use a square tub as it helps shape the
  dough.)

  Tip the flour into a large mixing bowl and add the yeast
  to one side of the bowl and the salt to the other.

  Add three-quarters of the water and 40ml of olive oil,
  and turn the mixture round with your fingers. Continue
  to add water, a little at a time, until youCÇÖve picked up
  all the flour from the sides of the bowl. You may not
  need to add all the water, or you may need to add a
  little more. You want your dough to be very soft -
  wetter than a standard bread dough. Use the mixture to
  clean the inside of the bowl and keep going until the
  mixture forms a rough dough.

  Coat the work surface with some of the remaining olive
  oil, then tip the dough onto it and begin to knead.
  Knead for around 5-10 minutes. Work through the initial
  wet stage until the dough starts to form a soft, smooth
  skin. (ItCÇÖs best to avoid adding any more flour as it is
  supposed to have a wet, sticky consistency.)

  When your dough feels soft and elastic, put the dough
  into the oiled tub. Cover with a tea towel and leave to
  rise until at least doubled in size - about 1 hour.

  Line 2 baking trays with baking parchment and drizzle
  with olive oil.

  Put more olive oil on the work surface and dust with
  fine semolina if you have some. Carefully tip the dough
  onto the surface. Handle the dough very gently so you
  keep as much air in it as possible. Divide the dough in
  half. Stretch each piece out to a flat, even piece and
  place on a baking tray.

  Put each tray into a clean plastic bag and leave to
  prove for about 1 hour, until the dough is doubled in
  size and springs back quickly if you prod it lightly
  with your finger.

  Meanwhile, heat your oven to 220+|C/425+|F/Gas Mark 7.

  Use your fingers to make deep dimples in the focaccia,
  pushing them all the way through the dough to the
  bottom. Drizzle each focaccia with olive oil and
  sprinkle with a little flaky sea salt and oregano, then
  bake for 15 minutes, or until cooked through.

  Tap the bottom of the focaccia and you should hear a
  hollow sound. Trickle with more olive oil, then cool on
  a wire rack.

  TOP TIP: The dough is really wet so you might prefer to
  make it in a mixer - although a focaccia is a good bread
  to make by hand if you're trying to learn as it's easier
  to handle then other breads like, ciabatta

  RECIPE FROM: https://www.goodtoknow.co.uk

  Uncle Dirty Dave's Archives

MMMMM

.... I have a dollar; I am a homeopathy billionaire!

--- BBBS/Li6 v4.10 Toy-5
 * Origin: Prism bbs (1:261/38)

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