Plain focaccia is delicious as it is, but this time I went for a slightly unusual topping combo - gooseberries (in season during summer here in the UK), baby shallots, rosemary. I boiled the gooseberries in water to remove all bitterness. The result was a slightly sour flavour that went amazingly well with the sweetness of shallots and rosemary.
Ingredients (for 6-8)
Wholegrain flour 400g
Strong white bread flour 100g
Dry yeast 3g
Warm water 400ml
Olive oil 1/3 cup circa
Gooseberries boiled in salted water to remove bitterness
Dissolve yeast in water and wait 5 minutes until the water becomes frothy.
In the meantime, mix white and wholewheat in a large bowl. Start adding the water-yeast mixture little by little. Allow the dough to rest for 20 minutes, then add the salt and knead to a smooth dough.
Oil a bowl and transfer the dough to it. Cover with a damp cloth and let it stand for about 10 minutes. At this point, start giving the first folds by gently pulling the outer edges of the dough and bringing them towards the center. Repeat this every 20 minutes for a total of 4 times. This will allow the dough to develop strength so it’s a super important step!
Next, cover the bowl with cling wrap and transfer to the fridge allowing it to rise overnight. The next morning, transfer the dough to an oiled baking tray - you’ll notice that it’s become super stretchy and bubbly by this time.
Drizzle the remaining oil, add the gooseberries, shallots, cheese and rosemary, and allow to proof one more time on the tray for about an hour.
Pre-heat oven to 220C and bake for 20 mins.
Word of the Day
(Cheese, pronounced for·màg·gio)