Kinross Focaccia

By Chef Pete Fanklin

Serves approx. 8

Cook Time: 4+ hours

 

Wine Paring 

Though described as dry our  Crémant de Bourgogne Vitteaut-Alberti, Blanc de Noirs retains freshness on the palate, particularly that crisp white peach finish. This bright acidity acts as a palate cleanser, slicing through the soft. slightly oily texture of the focaccia and leaving you crave the next bite and sip. 

 

Ingredients

Strong or baker's flour – 945g

Warm water – 750g

Salt – 18g

Dried yeast – 8g

Dried rosemary – 1 tbsp

Olive oil – as needed

Flaky salt – for topping

Fresh rosemary – for topping

 

Method 

 

Step One

In a large mixing bowl, combine the flour, salt, yeast, and dried rosemary. Slowly pour in the warm water while mixing with your hands until fully combined. The dough will be sticky – this is normal.

 

Step Two

To ferment, cover the bowl and place it in a warm spot to proof for 30 minutes. Once rested, gently stretch and fold the dough from each side into the center to build strength. Cover again and let rest for another 30 minutes. Then repeat the stretch and fold technique. Cover and rest for another 30 minutes. Do one final stretch and fold.

 

Step Three

Transfer the dough into a deep baking pan lined with baking paper and a generous drizzle of olive oil. Cover and allow to proof in a warm area for 20 minutes, or until the dough has doubled in size.

Step Four

Gently press your fingertips into the dough to create dimples. Drizzle generously with olive oil, then sprinkle with flaky salt and fresh rosemary.

Step Five

Bake at 210°C for 15 minutes. Reduce the oven temperature to 190°C and bake for another 25 minutes, or until golden and fully baked through.

 

Step Six

Remove the focaccia from the pan and place it on a wire rack. Let it cool for at least 30 minutes before slicing to allow the crumb to set.

 

Serve

The great thing about this bread is that it goes with a lot of different things.

Here are five delicious suggestions

1. Whipped Goat’s Cheese, Thyme & Honeycomb
2. Mussels in a tomato broth 
3. Soups
4. Cheese board 
5. Kiwi Dip