Those who have made this easy, no-knead, folded, lightly fermented focaccia will agree – this might be the best tasting bread you can bake at home. It is light as air, crunchy on top and on the bottom, slightly salty and absolutely delicious. When cut into squares, the bread can also be filled as a sandwich (if it doesn’t already have fillings on top), especially with fior di latte, basil and fresh tomatoes. When cut into fingers, it makes an exceptional starter for an informal gathering. And best of all? You don’t need a stand mixer to make it, and you won’t be kneading this dough at all.
Recipe: Tray focaccia with artichokes, peppers and prosciutto
Ingredients (serves at least 6)
For the dough
- 500 ml (2 cups) warm water
- 10 ml (2 teaspoons) salt
- 15 ml (1 tablespoon) extra virgin olive oil, plus extra
- 7g (2 teaspoons) instant yeast
- 560g (4 cups) stone ground white bread flour
For assembly
- 60 ml extra virgin olive oil
- about 1 cup preserved artichoke chunks, in oil
- 50-100 g prosciutto
- ½ red pepper, sliced, tossed in a little olive oil
- a sprig fresh rosemary, finely chopped
- salt flakes and freshly ground pepper
Method
In a large mixing bowl, add the water, salt, oil and yeast. Stir with a whisk until the salt has dissolved. Add the flour and stir with a wooden spoon or spatula until no floury pockets remain - you’ll have a wet sticky dough that is difficult to stir at this point. Cover the bowl with reuseable plastic (or a plate) and leave to proof for 30 minutes. Dip a spatula in water, then fold the wet dough from the outside to the centre, four times, each time turning the bowl 80 degrees clockwise. Cover again, and repeat this step 3 more times (30 min proof, folding, cover).
Use extra virgin olive oil to oil a rectangular baking dish very generously (about 32 x 23 cm). The dough should have some large bubbled on top, don’t pop them, just ease the dough into the dish. Use wet hands to stretch it lightly into an oval, then leave to proof for 1 hour. After about 45 minutes, preheat the oven to 220 C. When the dough has proofed for 1 hour, oil your hands generously and use your fingers to make dimples all over. Top with artichokes, prosciutto strands, red pepper pieces and sprinkle with rosemary. Drizzle with olive oil and season with salt flakes and pepper, then bake for 25-30 minutes or until golden brown and fully cooked. Transfer to a cooling rack, then leave to cool for 15 minutes before serving and slicing.
Pair the focaccia with the Leopard's Leap Natura De-Alcoholised Classic Red or a Leopard’s Leap red blend of your choice.