From Food Language again. And again with good results.

I started it right after breakfast, together with the ragu, so that we had dinner ready later after the muddy garden work- the lights on the drive are taking shape at long last.

I used 280ml of water and dissolved 7g of yeast in it, before adding 350g of bread flour and 8g of salt ( could have used more, I later decided). All mixed well with a little extra water added, as it didn’t seem wet enough for me, then also 2 tbsps of olive oil added.

Covered and left to rest for 30 minutes.

Then, as it seems standard with this chap’s recipes, with wet hands one lifts the dough and folds it over, then lifts and slaps it back.

30 minutes rest.

Some sun dried tomatoes were chopped, ready and waiting, another round of folding to the centre, lifting and slapping, tomatoes in. Left to rest for 10 minutes.

The baking tray was prepared with lots of olive oil, the dough went in, spread nicely, drizzle with more olive oil. The final 30 minute resting time, then with wet hands a bit of massage, nice and deep, then a sprinkle of sea salt, a drizzle of water on top and into the oven at 230 degrees for about 17 minutes- the recipe said 20, I took mine out, the colour was very convincing.

I don’t remember ever making a better focaccia. 🙂 It was enjoyed for lunch in the sunshine, then some more with ragu in the evening. Very pleased with it!