FOCACCIA RECIPE AT TUPPENNY BARN
At the end of last year Maggie from Tuppenny Barn asked me, if I would put a course together showing a few people how to make fresh bread. It is always a pleasure to go to Tuppenny Barn to see what is growing in the beds and polly tunnel so I of course said yes to her request.
The hands on bread making event took place on Monday with ten people in attendance. Firstly we made a 500g white dough and split in into two pieces. One half for a free formed white loaf and the other half we turned into Focaccia after cutting a small lump off to cook as a flat bread. The flat breads were eaten hot from the pan with a little sea salt and olive oil. The white breads were proving whilst we set to work on the malted brown loaf and the rosemary focaccia cooked in the oven. The smell wafting around Tuppenny Barn was nearly as fantastic as the smiling faces of the attendees as they went home with their baked goodies.
We will be working again with Tuppenny Barn this year so look out for their events programme and our blog for details.
Focaccia recipe ingredients
- 500g White strong flour
- teaspoon sugar
- pinch sea salt
- 20g fresh yeast
- 300ml water
- Tablespoon olive oil
- 25ml olive oil
- 25ml water
- sea salt
Focaccia Recipe Method
- Put the flour in a bowl and add the salt and sugar
- Make a well in the middle and add the yeast, olive oil and the water
- Mix together to form a dough and turn onto a floured surface
- Knead for 8 minutes until the dough is elastic and smooth
- Place in a bowl, cover with cling film and leave to prove for 20 minutes.
- Knock back the dough by kneading lightly
- Gently roll the dough out to 2cm thickness and leave for 10 minutes
- Gently roll again making sure not to break the bubble that are forming to 2 cm thickness
- Use your little finger to make dimples in the dough
- Sprinkle with rosemary and sea salt.
- Whisk the oil and water together and spoon over the dough
- Leave for 10 minutes and then bake in a pre heated oven 200c gas 7 for 25 to 30 minutes until golden brown. Cool on a rack before eating.