This recipe for focaccia, the delicious Italian bread, is an extract from top chef Angela Hartnett's new book- Cucina: Three Generations of Italian Family Cooking
In her new recipe book Cucina, Angela Hartnett, chef patron at London's Connaught Hotel, says that recipes for the Italian bread focaccia change from region to region. She regards the best as that from Liguria, where it's made with a lot of olive oil. 'The crust should be salty and crisp,' she writes 'and when you're mixing the dough don't be afraid of making it too wet. it can never be too wet....Too much flour and you end up with something resembling a doorstop.'
Ingredients - for 1 large loaf of focaccia
- 1 tsp fresh yeast
- 150ml warm water
- 2 tsp salt
- 480g strong white bread flour
- 150 ml cool water
- 1 1/2 tbsp olive oil, plus extra for brushing
- 75 Biga (see below)
- 3 sprigs fresh rosemary
- 1 tsp rock salt, for garnish
Method
To make the Biga, a basic starter dough:
- Ingredients for biga: 1 tsp dried yeast, 90 ml warm water, 400 g strong white bread flour, 210 ml cool water
- Mix the yeast and warm water together and set aside until creamy - about 15 minutes.
- Put the flour in a large bowl and make a well in the centre using a wooden spoon. Add the yeast mixture and cool water and stir together until well blended and stiff. Cover tightly and allow to ferment in the friedge for 24 hours before use.
- Now you have the biga you can make the focaccia
To make the focaccia:
- Dissolve the yeast in the warm water and leave to stand for about 15 minutes, until creamy.
- Meanwhile, mix the salt and flour in a large mixing bowl. Form a well in the centre and add the yeast mixture, cool water, olive oil and biga. Stir together using a wooden spoon until all the ingredients are combined. Turn it on to a floured work surface and knead until smooth and elastic - about 20 minutes. Shape the dough into a ball.
- Grease a large bowl with olive oil, place the dough inside and turn it over so that it is fully coated in oil. Cover the bowl with a tea towel and leave to rest at room temperature for about 1 1/2 hours, or until the dough has doubled in size.
- After this time, punch the dough to deflate it. Fold the edges into the centre, then turn the dough over, cover again and leave to rise for a second time.
- Turn the risen dough on to a flat baking tray and press into a square about 2cm thick. Cover with a tea towel and leave to rise until doubled in size. If you want to add any topping to the focaccia, such as a few cherry tomatoes, place it on the dough before covering with the tea towel.
- Preheat the over to 180 C / Gas Mark 4 and place a baking stone or upside-down baking sheet inside.
- Once the square of dough has doubled in size, brush it with olive oil and scatter the rosemary leaves on top. Sprinkle with the rock salt and slide on to the hot baking stone or sheet. Spray some water into the bottom of the oven and bake the focaccia for 5 minutes. Mist the oven again and continue baking until the bread is golden brown - about 30 minutes.
- When cooked, place the focaccia on a wire rack and brush with more olive oil.
Extracted from Angela Hartnett's Cucina: Three Generations of Italian Family Cooking. Published by Ebury Press (£25). To buy the book online click here.
Click here for Angela HJartnett's Recipe for meatballs in tomato sauce and for mustard fruits (preserved pears)
