Today I finally got round to making a bread i’ve been meaning to do for ages; Focaccia.
Looking at what ingredients I already had in as I couldn’t be bothered going out, I settled on garlic, pickled chillies, fresh rosemary, red onion and a sprinkle of coarse sea salt to flavour the loaf.
Looking through some of my recipe books and around the internet the base bread mix was pretty much the same everywhere so I got on with it. A Focaccia is baked in a baking tray so I dug out a swiss roll tin and lined it with paper for the final bake. I let the dough prove for an hour then stretched it out into the tin and let it rest for 30 minutes. Then I put my flavourings on top before letting it prove for another hour to rise.
After the last prove I baked it for 30 minutes. The end result was delicious however the crumb structure was a little tight but very soft. I also learnt a 500g mix is enough for two swiss roll tins as the loaf was pretty thick!