Foraccia - Barese Recipe
By Bb Kitchen
200ml cold water
12g dried yeast
200g GF bread mix flour
Poolish (as above)
300g GF bread mix flour
3g dried yeast
200g cold water
80g olive oil for folding and topping
sea salt flakes, cherry tomatoes, oregano and olives for topping
1Day 1 Poolish: Mix the yeast with the water, then add the flour.
2Cover and leave at room temperature for 2 hours then place in the fridge for 12-24 hours
3Day 2 Fococcia: In a bowl, cut your cherry tomatoes and squash them lightly. Add 2 pinches of salt and extra virgin olive oil,oregano and garlic powder and set aside.
4Place the flour, the yeast and salt in a bowl and combine.
5Make a well in the centre of the flour and pour in the liquid and the poolish. Bring the mixture together to form a loose dough.
6 Tip the dough onto your work surface. knead lightly for few minutes. It will be very loose but refrain from adding more flour.
7Pour the oil into the bottom of your bowl and place the dough back in the bowl.
8Spread the oil from the bowl over the top of the dough, then give your dough a fold. To do so, place your hands under one side of the dough, pull it up and stretch over to the other side. Do this from the bottom, the top and each of the two sides (this is considered a single fold).
9Leave to rest for half an hour. Give your dough 3 more folds resting for 30minutes each time.
10Preheat your oven to 220°C/fan 230°C
11 Gently slide your dough onto a lightly oiled tray. Press your fingers into the top of the dough to spread out into the tray.
12Top with your toppings and leave your dough for 30 minutes.
13Bake for 15 minutes directly on the oven floor, then lower down the heat at 180°, move the focaccia to the middle of the oven and cook for other 15/20 min until golden.
14Take out, sprinkle some water on the surface of the focaccia, cool and serve.
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