Focaccia Bread for KitchenAid
This delicious light and spongy bread is so easy to make and is a perfect accompaniment to any pasta dish or antipasti sharing plates. As long as you leave yourself a little time for the dough to work it’s rising magic, its easy peasy.
For the dough
600g strong bread flour
300g 00 Italian pasta flour
475ml hand hot water
1 sachet of dried fast action yeast
1 tsp salt
Pinch of sugar
Olive oil to grease
A little ground polenta or semolina
For the topping
3 tablespoons extra virgin olive oil
1.5 tablespoon water
Fresh rosemary sprigs
Sea salt flakes
In the KitchenAid bowl with the dough hook attachment, pop your flours, salt, pinch of sugar and yeast in the bowl and mix on slow speed, gradually add the warm water and keep mixing on slow until a dough is formed. Let the machine do the work for you, working the dough into a nice pliable springy ball. If you find it’s a tad dry you can add a few more drops of warm water as needed. Once the dough is ready, in a plastic or glass bowl, grease with olive oil and place the dough in the bowl to rest with a damp tea towel laid over the top. Put in a warm place to prove until it has about doubled in size and looks nice and aerated and light in texture.
While the dough is rising, grease a large baking tray (my one measured 30cm x 20cm approx). Scatter liberally with some polenta grain or semolina, this aids it not sticking and gives the base a lovely crunch.
Get your dough out of its bowl and place in the prepared tin. Flatten it out with your palms to evenly spread out the stretchy dough. Drizzle with a little olive oil, rub over lightly and leave this again covered with the tea towel to rest for about 45 mins to an hour, until it doubles in size again. Preheat the oven to the max temp, I baked mine on 240 fan, you need it super hot.
Once you are ready to bake, using your finger, press down to make several dimples all over the surface of the dough. Press down until you hit the bottom of the tray. Drizzle with a little olive oil and whack in the oven to bake off. Bake for around 15-20 mins until your dough is lovely and risen and a deep golden colour.
Let cool for a couple of mins white you whisk the olive oil and water together to mix, then turn the dough out onto a cooling rack, its nice and stiff so it shouldn’t break, it will be super hot. Using oven gloves flip it over so the dimple side is up and now really liberally drench the hot dough in the oily water, it soaks up loads. I love mine really oily. Scatter generously with sea salt flakes, and push little bunches of rosemary sprigs down into the dimples, this is THE ULTIMATE if served warm with extra virgin olive oil and good quality balsamic vinegar to dip. I could just eat this alone.