merrijig inn's sourdough foccacia
Rated 3.0 stars by 1 users
Category
Bread
Cuisine
Italian
Author:
Tanya Connellan, Merrijig Inn
Servings
8
"This is the bread that we bake fresh in the restaurant every day. It’s always well received!"
-Tanya Connellan
Ingredients
-
2g instant yeast
-
35ml Mount Zero Frantoio Extra Virgin Olive Oil
-
600ml cold water
-
50g sourdough starter (sourdough bakeries may sometimes give you some starter if you ask nicely!)
- 700g plain flour
-
1 ¼ teaspoon Mount Zero Pink Lake Salt
Wet Mix
Dry Mix
Directions
In a medium bowl, mix wet ingredients together.
In a large bowl, combine wet and dry mixes together and knead until very well combined. Ensure all flour lumps are mixed in well and the dough looks smooth. Cover with glad wrap and store in the fridge overnight (12-14 hours).
Preheat oven to 180 degrees Celsius. Remove the dough from the bowl and turn it out onto an oven tray to bake. Using your fingertips, press the bread out into the desired shape. Dance your fingertips across the top of the bread, leaving small dimples.
Scatter rosemary flowers and leaves across the dough, along with a decent pour of olive oil and a generous pinch of salt. Bake in the oven for 45 minutes or until golden brown.
Recipe Note
Other topping ideas
Fig and goat’s cheese make for a lovely autumnal topping. Pumpkin and feta work really well in the depths of winter. Spring must be celebrated with asparagus and parmesan, and Summer is ALWAYS local tomato and basil.
THAT’S IT!