Focaccia & Pimped Oil
Dimple the dough with oily fingers so the oil gathers in the pockets, and serve it with a hot pan of anchovy, olive and caper oil that you scoop rather than dip.
Serves: 6
Prep time: 20 minutes, plus 2 proves
Cook time: 35 minutes
INGREDIENTS
3 cups "0" flour
3 cups warm water
1 teaspoon (7g) dry instant yeast
1 teaspoon sugar
2 teaspoons fine salt
2 tablespoons olive oil
For the oil
3/4 cup olive oil
2 anchovies
2 tablespoons fresh rosemary
1 teaspoon chilli flakes
3 garlic cloves, finely sliced
1/4 cup chopped kalamata olives
1 tablespoon capers, roughly chopped
2 tablespoons chopped parsley
2 tablespoons red wine vinegar
zest of half a lemon
lots of sea salt, to season
goats curd, to serve
METHOD
Whisk together the dry ingredients for the focaccia to aerate them and remove any lumps.
Make a small well in the centre and fill with the water and oil.
Mix with a spatula until it comes together completely.
Add a drizzle of oil, cover with plastic wrap or a damp tea towel and leave in a warm draft free place to prove and double in size.
Use a pair of forks to fold the risen dough over into itself, then place into a greased 40 x 30cm baking pan.
Allow it to rise again in the pan. Once it has become a wobbly tray of risen delight, use oily fingers to dimple the dough and form inverted pockets for the oil to gather in.
Bake in a preheated 230C oven for 25 minutes, or until evenly golden brown and crisp.
Cool completely, then wrap in airtight wrapping until serving. It can be crisped up in the oven before serving, or sliced and pan fried if you like.
For the oil, heat the olive oil in a frypan over medium heat until it begins to shimmer.
Add the anchovies, rosemary and chilli flakes and cook for 1 minute, then add the garlic and cook for a further 2 minutes until golden and aromatic.
Add the fresh things - capers, olives and parsley - and cook for a further 5 minutes, until very aromatic and sizzling.
Pour into a low open serving bowl, drizzle with the red wine vinegar and sprinkle with the lemon zest.
Serve immediately with a spoon for scooping, alongside the fresh focaccia and a dish of soft, delightful goats curd.
HINTS
To make a proving cave, preheat your oven to the lowest temperature then turn it off to cool slightly. Make sure the oven is not over 30C before you use it. A just used clothes dryer works well too.
Dimple deeply with oily fingers. Those pockets are what hold the oil and salt on the surface.
Cool it completely before wrapping, then crisp it in the oven or pan fry slices to bring it back.
NUTRITION (per recipe total, serves 6 - guide only):
Energy: approximately 14300kJ (3410 calories)
Protein: 65g
Fat: 185g
Saturated fat: 27g
Carbohydrates: 350g
Sugars: 10g
Fibre: 15g
Sodium: 5500mg
Note: Does not include goat’s curd.
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.