Homemade foccacia

Makes 1 loaf, serves 4 

Adapted from Marion's Kitchen

I tried this bread recently at my friend's place and it was incredibly addictive - so soft and chewy and delicious! She convinced me it was incredibly easy to make and I'm glad I believed her as I'm definitely adding this to the regular rotation, perfect with soup or as a side. It takes a bit of organisation in terms of preparing a bit the night before and about an hour and a half before you want to eat it, but it doesn't take long, you just need to be mindful of the time. It's incredibly yummy and so versatile in terms of topping options, I can't wait to try a few others. Tick of approval from hubby and toddler - we actually almost devoured the whole loaf in one sitting, but I think you could feed four adults with it if they're not all bread-addicts like our family!

Prep time: 1 1/2 hours night before, 1 1/2 hours on the day (but mostly waiting time)

Cooking time: 20 to 25 minutes

Ingredients

Yeast starter: 
¼ cup semolina 
½ tsp instant dry yeast 
80ml warm water
Foccacia:

3 cups plain flour or tipo '00' flour
1 tsp sea salt
320ml warm water
2 tbsp extra virgin olive oil, plus extra to drizzle
Toppings;

¼ cup crispy fried shallots
3 cloves garlic

2 stems of shallot

125 g cherry tomatoes, halved

5 stems of kale, finely chopped

50 g feta cheese, diced

Salt

Olive oil

Method

1. Night before: Make the yeast starter by combining the semolina, dry yeast and warm water in a small bowl. Stir well, cover and set aside for one hour or until thick and foamy.

Left; yeast mixture initially, right; yeast mixture after an hour

2. In a large mixing bowl, combine the flour and salt. Make a well in the middle and pour in the yeast mixture, 320mL warm water and 2 tablespoons of olive oil. Mix altogether then drizzle with olive oil, cover and set aside overnight to rise. 

Top left: night before, bottom left: next morning, right: dough after mixing

3. An hour and a half before serving; use a spatula to slide under the dough reaching halfway and pull the dough up over itself. Repeat, turning the bowl 4 more times. 

4. Prepare a 20 x 30cm baking tray, line the bottom with baking paper and drizzle some olive oil on the bottom and brush to cover the base. Scrape the dough gently into the prepared pan. Use lightly oiled fingers to press gently into the pan until it resists. Set aside for 1 hour, covered, gently pressing the dough to reach the corners of the pan every so often.  

5. Forty minutes before serving; preheat the oven to 230 C. Prepare the toppings and check on the dough. When the dough has finished resting for an hour, the use oiled fingertips to press deep holes into the dough. Whisk together 1 tablespoon of oil and 1 tablespoon of water. Pour over the dough and swish around to ensure an even spread. 

6. Sprinkle with sea salt, and toppings of choice; we did half cherry tomatoes, feta, rosemary and kale, and the other half with garlic, green shallots and crispy fried onion. Bake for 20 to 25 minutes or until the bread is golden and sounds hollow when you tap it.