Chef Sophie Budd's Focaccia
Appliance/Function:
• Combi Steam oven
Equipment
- 1 Large bowl
- 1 Flat tray/tin
Ingredients
- 650 g bread flour plus extra
- 2 tbsp yeast
- 1 tbsp honey or sugar
- 1 tsp salt
- 550 ml warm water
- 2 tbsp olive oil
- 1 tbsp olive oil
Toppings
- 1 tbsp olive oil
- 1 tsp salt flakes
- 30 g olives optional
- 1 bunch rosemary leaves optional
Instructions
Before you start
- Preheat your combi steam oven on the proving dough function or 41% steam.
First prove
- Get a big bowl, put in 650 g bread flour, 2 tbsp yeast, 1 tbsp honey, 1 tsp salt, 2 tbsp olive oil, then add 550 ml warm water. It must be blood temperature (37 degrees): too cold and the yeast won't react; too hot and you'll kill it. Mix with a wooden spoon until it is a smooth dough.Place in the preheated combi steam oven for at least 20 minutes for it to prove and get bigger.
Second prove
- Grease a flat tray/tin with 1 tbsp olive oil and then sprinkle with flour.Once the dough has proved, re-mix it and put on the tray, sprinkle with flour and pat down into a dollop shape, then gently rub with 1 tbsp olive oil, 1 tsp salt flakes and optional toppings like olives or herbs.Place in the preheated combi steam oven on the proving dough function or 41% steam for at least 20 minutes for it to prove and get bigger. Remove from the oven and set aside.
Bake focaccia
- Preheat the combi steam oven to 190 °C fan bake with 30% steam or level 1 steam. Place the bread back in the oven on shelf level 3 and bake for 25 minutes or until golden brown on top and so that when you pierce it with a knife, the knife comes out clean.Another way of testing is to knock the bread, and if it has a hollow sound, it is done.
Notes
This recip has been adapted for cooking with a Combi Steam Oven.
Nutrition
Calories: 249kcal | Carbohydrates: 41g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Sodium: 436mg | Potassium: 64mg | Fiber: 2g | Sugar: 2g | Calcium: 14mg | Iron: 1mg