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Food Mixer
STM 3620WH
EN
EN-19
2020
04/2020
Focaccia (2–4 portions)
3 cups (450 g) of bread flour
1 teaspoon of salt
2 teaspoons of sugar
2 teaspoons of instant yeast
2 tablespoons of olive oil
1 cup (250 ml) of water
For glazing:
2 tablespoons of olive oil
1 tablespoon of coarse salt
2 tablespoons of black olives, sliced
• Use the kneading hook A1.
• In the mixing bowl, mix the flour, salt, sugar and yeast.
• Set the speed to 1–2 and slowly add water and oil into the dry mix. Leave it to knead until a dough
starts to form.
• Move the dough on to a lightly floured rolling board and thoroughly knead by hand until a fine
smooth dough forms.
• Place the dough into a large bowl and cover with plastic wrap. Allow it to rise in a warm place for
about 20 minutes or until the dough doubles in size.
• Take the risen dough out of the bowl and knead once more on a lightly floured rolling board.
• Place the dough into a lightly greased Teflon baking pan of dimensions 20 × 30 cm and roll into the
shape of the baking pan.
• Lightly cover with plastic wrap and allow it rise in a warm place for about 20–30 minutes or until
the dough has risen a little. Remove the plastic wrap.
• Brush the dough with olive oil and sprinkle on the coarse salt and sliced olives.
• Bake in a preheated oven at 200 °C for approximately 30–35 minutes or until the focaccia bread is
golden in colour.
• After taking it out of the oven, allow it to cool down on a metal rack.
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