Cherie's Focaccia Slab
Rated 3.9 stars by 23 users
Author:
Cherie Metcalfe
The recipe you’ve all been waiting for! Get ready for the perfect focaccia—golden, fluffy, and full of flavour. Whether you’re a seasoned baker or just starting out, this easy-to-follow recipe will give you that delicious, pillowy texture and irresistible aroma every time.
Ingredients
- 5 cups flour
- 1 generous heaped tsp active instant yeast
- 1 generous heaped tsp Sure Bake Yeast
- 3.5 cups lukewarm water
-
Man Grind Salt Flakes
- Olive oil
Directions
Add the flour to a large bowl, add both yeast and mix.
Pour in the water and mix with a spoon to form a wet dough, leave to sit for 10 minutes.
Add one tablespoon of Man Grind and give it a quick mix, drizzle the top with about 2 tablespoons of olive oil and set aside for half an hour.
Clean and clear your bench. Drizzle generously with oil to stop the dough sticking. Pour the dough out onto the bench.
With oiled hands complete the first stretch and fold. Stretch the dough out into a rectangle as wide as you can.
Then take the side and fold it towards the centre, repeat with the other side. Imagine folding a landscape piece of A4 paper into thirds. Also known as a blanket fold.
Repeat the fold vertically now by folding the bottom towards the centre and then the top.
Pop the folded dough back into the bowl and leave to rest for 30 minutes before repeating the above folds. Repeat this two more times with 30 minutes in between for a total of 3 stretch and folds.
Oil your baking tray and place the folded dough in the centre and give it a gentle stretch on the tray, trying not to pop any air bubbles. Leave for another 20 to 30 minutes for a final rise.
Preheat oven to 220C Fan Bake.
Once risen the dough should mostly fill the tray. Drizzle generously with olive oil and sprinkle with Man Grind. The dough should be very jiggly.
Now using your fingers press down into the dough to create small divots all over the dough.
Pop in the oven for 18-20 minutes. Enjoy!
