Ingredients
- Strong white bread flour 500g
- SpinneysFOOD Fine Sea Salt 1½ tsp
- Yeast 6g
- SpinneysFOOD Bottled Drinking Water 400g, at room temperature
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 90g
- SpinneysFOOD Artichokes in Sunflower Seed Oil To top
- SpinneysFOOD Cherry Tomatoes To top
- Pitted black olives To top
- SpinneysFOOD Fresh Rosemary To top
- SpinneysFOOD Sea Salt Flakes To top
Nutrition (Per serving)
- Calories 656
- Fat 27.06g
- Saturates 3.9g
- Protein 16.5g
- Carbs 89.6g
- Sugars 3.8g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Lazy focaccia
Italian 15 Mins Prep · 15 Mins Cook
- Combine the flour and salt in a bowl. In a separate bowl, add the yeast (fresh or active dried yeast) to the water and mix until dissolved. If using dried yeast, mix the yeast through the flour mixture.
- Make a well in the middle of the flour mixture and pour in the water, then using a spatula, dough scraper, spoon or your hand, bring the dough together to form a loose dough, mixing for a few minutes until all the ingredients are evenly incorporated. If using a stand mixer, use the dough hook attachment to bring the ingredients together. You want a glossy dough with no lumps of flour in it.
- Drizzle 2 tablespoons of the olive oil around the edges of the bowl and use a scraper or spoon to gently tease the oil around the edges of the bowl so it’s evenly distributed underneath and over the top of the dough.
- Put your hands under one side of the dough, then pull it up and stretch it over to the other side. Do this from the bottom, then the top, then from each of the two sides (this is considered a single fold and will trap layers of air within the dough). Cover with a damp tea towel and leave to rest for 30 minutes. Give your dough three more folds in the same way, resting for 30 minutes after each of the first 2 folds. After the third and final fold, move the dough to the fridge and rest for 10 minutes.
- Lightly oil a large baking tray with some of the remaining oil, then gently slide the rested dough into the prepared baking tray. Fold it in half (like a giant Cornish pasty) and massage the remaining olive oil into the surface of the dough, making sure it’s evenly covered. Press your fingers into the top of the dough to spread it out to fill the tray. Make sure you press over the whole surface of the dough (this will give your focaccia its dimpled appearance). Add the toppings (except the salt) and leave to rest for 30 minutes.
- Meanwhile, preheat the oven to 240°C, or highest gas mark.
- Sprinkle the top of the dough with salt, then transfer to the oven and lightly spray the oven chamber with water or place a baking tray filled with 120ml water on the bottom of the oven. Bake for 15 minutes or until crisp and golden.
- Remove from the oven, brush with a little more olive oil, then cool and serve.