The focaccia we love to cook it and enjoy it as a side bread or to make beautiful sandwiches with our escalivada salad and goat cheese as well as our Coastal Cocina porchetta.
The technique of folding the olive oil into the dough was taught by a mate and great chef Gemma from Point Leo estate. For me it is this what makes all the difference for result where inside is light fluffy and rich and crunchy on the outside. Use a nice extra virgin olive oil if you like the strong tasting focaccia or a subtle olive oil if you want a mild flavour.
This recipe we make in a brownie tin and is enough for 6 people.
150g olive oil
Dissolve the yeast in tepid water then add the flour and salt to form a dough
Line a large bowl with ⅓ of the olive oil and place the dough in to rise for 2 hours, folding the dough back every half an hour and adding the olive oil bit by bit each fold until it is gone.
Preheat the oven to 240c Place the dough in a lined brownie tin and let rise for 1 hour or until it grows 2-3 times its size.
Use your fingers to create lines of 2cm indents an inch apart from one end to the other, pour over some olive oil, hard herbs if you like and some salt then place in the oven for 30min. Turn down the oven to 180c if it is browning too quickly.
Take out and rest for at least 20 min until you cut it.
Byron & María
The Coastal Cocina