This is a 2 day recipe which requires a long resting time to create all those lovely air pockets inside the dough.

Ingredients

  • 3 cups bread/all purpose flour
  • ½ tsp yeast
  • 1+⅓ cup warm water = 320ml.
  • 1 Tblsp olive oil @saoliveindustry
  • 1 tsp salt
  • More olive oil to drizzle
  • Olives, feta, kosher salt and herbs for topping

Method

In a bowl of a stand mixer with a dough hook attached mix together the flour, yeast and warm water till just combined and you see no traces of dry flour cover the bowl and let it rest for 30 minutes.

Thereafter add in the 1 Tbsp olive oil and 1 tsp salt and mix on low speed for 10 to 15 minutes till the dough is nice soft and elastic. This is supposed to be a slightly sticky dough so don’t be in a hurry to add more dry flour.

Transfer the dough in to a well greased bowl, cover and let it rest for 1 hour till doubled in size.

After 1 hour wet your hands using water and do a coil fold (check on YouTube or google on how to do a coil fold for focaccia bread) on all 4 sides of the dough. Cover and let the dough rest for 45 minutes.

After 45 minutes wet your hands again and do a second coil fold on all 4 sides of the dough. Cover and let it rest for another 45 minutes.

After 45 minutes refrigerate the dough over night. The next day. Prepare a 19inch or bigger baking tray lined with parchment paper. Drizzle a generous amount of olive oil and transfer the dough to this baking tray stretch the dough gently to flatten and even out in the tray make sure to keep the air pockets in don’t let it deflate too much.

Cover the tray and let it rest for 1 hour.

After it has doubled in size drizzle a generous amount of olive oil and press the dough using both your hands fingers making indents all over the dough again making sure not to deflate all the lovely air pockets/bubbles that we have created. Press in some feta and olives sprinkle some herbs and kosher salt. Bake it at 220°C for 25-30 minutes or until the top is nice and golden brown. Remove from oven brush some more olive oil. Let it rest for 10-15 minutes before slicing and enjoying.

It’s a labour of love.

Source: A Tale of sauce and spice