Ingredients
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Makes 1 loaf
-
400g strong bread flour
-
1 sachet dried yeast
-
10g salt
-
75g olive oil
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100-135ml warm water
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10g course sea salt
Directions
Make your own focaccia bread from scratch! Discover how to with this detailed recipe using steam. Also for vegans.
Ingredients
Makes 1 loaf |
|
| 400g strong bread flour | |
| 1 sachet dried yeast | |
| 10g salt | |
| 75g olive oil | |
| 100-135ml warm water | |
| 10g course sea salt | |
Steps
|
1
|
Take the water tank out of the combi steam oven, fill it with water and place it back into the oven. |
|
2
|
In a large bowl, combine the flour, yeast and salt. Gradually add the olive oil and 100-135 ml of warm water until you have soft dough. Turn onto a floured surface and knead for 10 minutes. |
|
3
|
Place in a greased bowl, cover with cling film. Prove on Auto Cook program 17 Bread Dough rise until the dough has doubled in size (see page 47 of Operating Instructions). |
|
4
|
Knock back the dough and knead again for a few minutes. Press the dough onto a greased 25 cm round tin, cover with cling film and use Auto Cook program 17 Bread Dough Rise for a second time (see page 47 of Operating Instructions). |
|
5
|
Preheat the oven on Convection 190 °C with the enamel shelf in the lower shelf position. Dimple the surface of the dough. Drizzle with a little extra olive oil and sprinkle with course sea salt. Cook on Convection 190 °C for 20-25 minutes with a Steam Shot (see page 30 of Operating Instructions) for 3 minutes ⅔ rds of the way through cooking time. Carefully remove from the tin and leave to cool on a wire rack. |
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