Focaccia Bread
What You'll Need:
Flour 500g
Salt 10g
Dry yeast 10g
Luke warm water 450ml
Olive Oil or Prenzel Tuscan Rice Bran Oil 30ml (Both available at Eyebright)
Baking Paper
Large Baking tray
Add the dry yeast to the warm water.
Let yeast solution sit for fifteen minutes.
Mix flour and salt.
After yeast/water solution has sat for 15 minutes, mix it into the flour/salt mixture.
This is your dough!
Rub the oil over the dough.
Cover with Glad Wrap or similar.
Refrigerate for 12 hours. (up to 72 hours is Okay)
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After Refrigeration:
Remove the Glad Wrap from the dough.
Collapse the dough as shown in the photo below.
Pull the dough from the sides of the bowl.
Collapsing dough after twelve hours in the refrigerator.
Place baking paper in baking tray.
Tip the dough onto the baking paper.
Shape the dough into an oval as per the photo below.
Leave to rise for three to four hours
(Timing dependent on how warm your kitchen is)
Bake in pre-heated (220C) oven for 25 Minutes.
Voila!
(I sprinkled linseed onto the dough before putting in the oven)