Focaccia 

12 x 17 inch deep baking pan/dish

Ingredients: 

Cooking Spray (or butter)

25g of olive oil

For bread dough:

55g olive oil

460g water, warm (30-38oC)

12g fine salt (if using sea salt flakes, blitz a little to break down)

560g Strong/Bread Flour

15g instant yeast

Seasoning mix, .5 tsp  dried oregano, .5 tsp crushed fennel seed and .5 tsp onion or garlic powder

To Finish:

12g olive oil, for drizzling

 1 tsp chopped fresh rosemary

Sea salt

Method:

Use non-stick vegetable oil spray to lightly grease your pan. Line the base of the hotel pan with a neat piece of parchment. Drizzle about 10g of the olive oil atop the parchment.

Weigh your flour. Add yeast to flour and whisk to combine

Blitz the seasoning mix with stick blender or food processor and whisk into flour/yeast mixture

add the remaining bread olive oil and warm water to the flour mixture, and beat at high speed in large stand mixer, using the paddle, for 60 seconds.

Divide the sticky batter into the prepared pan. Spread the bread out evenly using your hand (some olive oil on you hands will help stop the dough sticking). Cover the pan tightly with cling film and ensure there’s at least enough room for the dough to double in size without touching the cling film.

Let the dough rise at room temperature for 90-120 minutes — it should be quite puffy, but not fragile-looking.

While the dough is rising, preheat the oven to 190°C

Gently poke the dough all over with your index finger (oil your fingers to prevent sticking to dough).

Drizzle it lightly with olive oil, and sprinkle with chopped fresh rosemary and sea salt.

Bake the bread until it’s golden brown, 20 minutes.

Remove it from the oven, and turn out. If the base of the bread isn’t brown enough place the bread back in the hotel pan, base side up and brown in the oven for less than 5 minutes.

Cool on wire rack. Use day off or freeze as soon as cooled for later use.