@mumsfoodies: Focaccia 4 ways RECIPE ⬇️💝 670g lukewarm water (40°C) 10g instant yeast 30ml olive oil 750g Bread flour or APF (minimum 12% Protein) 12g Salt Olive oil Toppings: Chimichurri Orange Chedder cubed and grated & Jalapeños Pizza sauce & mozzarella (2-3 tbs tomato puree, 1 crushed garlic, salt & pepper 2-3 tbs boiling water) Olives & Rosemary (soaked in oil so they don’t burn) In your biggest bowl add water & yeast, add the olive oil and whisk again. Add flour and salt and mix really well till there’s no lumps. Give it a beating. Cover & rest 20 min. Dip your had in water and do 4-5 stretch and folds. Reach round grab dough lift as high and you can, turning bowl after each fold. Wet your hand as it becomes sticky. Cover and rest for another 20 min. Do 4 coil folds as shown in video. (If you have time you can do a 3rd fold after 20 min) Cover & rest 45 min. Pour the dough out to a very oiled surface it’s sticky. Cut into 4 pieces and fold each piece inwards flip it over and fold in half. Transfer to your tray. Cover and rest 45 min. Get your toppings ready. Oil your dish and cover with parchment paper (I like to grease it underneath so it doesn’t move when I’m handling the dough) heat your oven to 210C After 45 min dimple the dough. I dimpled the chimichurri into the dough. Add your other toppings. I added pizza sauce but not cheese and then dimpled it in. Bake for 15-17 min. Quickly take it out and add mozzarella (if I had fresh I would have added some too) and some extra grated Chedder on the jalepneo one. Straight back in the oven for another 13-17 min. If you’re not doing pizza one or don’t want to add more cheese bake at 210C for 25-28 min without taking it out. For a crunchy bottom use pizza setting for last 5 min. Enjoy D 🫶 #fyp #focaccia #breadtok #bread #pizza

Dee

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Tuesday 14 April 2026 18:18:13 GMT