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Wednesday 03 November 2021 14:00:34 GMT

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Little Feta Focaccia 450g bread or AP flour (min 12%) 3g instant yeast (7g for same day) 8g Salt 400ml Lukewarm Water (38-40°C) 20-30ml Olive oil 150g feta 150g grated mozzarella Mix flour, yeast and salt. Add the water and mix really well till the flour is completely incorporated. Drizzle with olive oil and cover and rest 30 min. After 30’min wet your hands reach round and grab some dough and fold it over. Do this 5 times turning the bowl in between each fold. Flip the dough over. Fold in half 2-3 times and cover and rest. If you’re doing overnight like I did put it straight in the fridge. If you’re doing same day (7g yeast) leave for an hour at room temperature. Crumble your feta really small not big chunks. Mix with the mozzarella. Add sone parchment to your dish and brush with olive oil: Flour the work top really really well and turn the dough out. Cut into 6 pieces. With floured hands. Flatten each piece only around the edges. Try not to flatten the middle. Add some cheese filling and fold it over as shown in the video. Flip it over and put in your dish. Cover and rest 30 mins. Preheat oven 230C Brush the tops with olive oil and then with oily hands dimple the dough. Bake at 230C for 10 min turn the oven down to 200C and bake for another 16-18 minutes. You can use the pizza setting on your oven at the end if the bottom isn’t crunchy: Put on a cooling rack for 10 min before eating Enjoy D 🫶 #fyp #focaccia #breadtok #fromscratch #feta

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