la madre's focaccia

Directions

1. Pour the water into an electric mixing bowl and whisk in the yeast. 

2. Add the flour and mix slowly with a dough hook for about 5 minutes until ingredients have come together.

3. Add the extra virgin olive oil, sea salt and mix on medium / fast for a further 10-15 minutes until the dough becomes silky and smooth. It should bounce back when you press a finger into it.

4. Place the dough in a lightly oiled container, cover and prove for 60 minutes.

5. After 60 minutes, fold one third of the dough back onto itself and repeat with the remaining third. Turn the dough 90° and fold it again into thirds. Repeat this two more times at 20 minute intervals, replacing the cover each time.

6. Place a baking stone inside the oven and preheat to 240 degrees Celsius.

7. At the end of the proving period, tip the dough onto a floured service, sprinkle with flour and divide into 3 rectangular 360g pieces and rest on a tray for 15 minutes to allow the dough to relax.

8. Gently stretch out the dough to form the focaccia and stud with your index and middle finger 5 times down the length of the focaccia.  

9. Massage the focaccia with plenty of extra virgin olive oil and sprinkle with Pink Lake Salt.

10. Carefully remove the baking stone from the oven and lift the focaccia from the tray onto the stone.  

11. Return to the oven and bake the focaccia for 20-30 minutes until golden.

12. Carefully remove the stone from the oven and place the Focaccia on a wire rack to cool, brushing again with Extra Virgin Olive Oil.