Sarah Pound’s easy focaccia with four simple toppings – recipe | Australian food and drink

Don’t really feel intimidated by the considered making focaccia from scratch. The bottom recipe couldn’t be simpler and there are not any tough methods or secrets and techniques to getting the consistency proper. The one factor it’s essential think about is time. I’ll usually make the dough a day earlier than I wish to serve it, pop it within the fridge after which end the focaccia the following day.It’s a recipe the entire household can get pleasure from making. Get the children concerned and allow them to have enjoyable and select their toppings. You’ll be blown away by how fluffy, gentle and scrumptious the top result’s.Sarah Pound’s focaccia basePrep 15 minProve 3-15 hrCook 30 minMakes 1 giant loaf4 cups (600g) plain flour2 tsp wonderful salt flakes1 tsp (7g sachet) dried on the spot yeast2 cups (500 ml) lukewarm water, made with ½ cup (125 ml) boiling water and 1 ½ cups (375 ml) chilly water⅓ cup (80 ml) extra-virgin olive oil, plus further for greasing Butter, for greasing Salt flakesTo make the dough, combine collectively the flour, wonderful salt and yeast in a big bowl. Add the lukewarm water and use a spatula to convey the substances collectively. You could wish to use your fingers in the direction of the top to include all of the flour. Form the dough right into a ball and smear the olive oil across the exterior, ensuring it’s properly coated. Return the dough ball to the bowl. Place a humid tea towel on the dough and canopy the bowl with plastic wrap to make it hermetic. Switch to the fridge for 3 to 12 hours.To prepare dinner the focaccia, grease a 33 cm x 22 cm baking dish with the butter and additional olive oil. Place the dough ball within the dish and let it relaxation for about three hours in your kitchen bench. The dough will naturally transfer and unfold.Preheat the oven to 220C (fan-forced). As soon as the dough has rested, make dimples within the floor together with your fingers. You don’t need to be mild right here.Add your chosen toppings and push down barely on the topping substances to partially submerge them within the dough. Season properly with the salt flakes.Bake the focaccia on the center shelf in your oven for half-hour. Take away and let it relaxation for 5 minutes, then lower and serve.Cherry tomatoes, olives and rosemary1 cup (150g) cherry tomatoes, halved 1 cup (155g) kalamata olives, pitted1 tbsp rosemary leaves1 tbsp further virgin olive oilSalt flakesBlack pepper, freshly groundMake the focaccia in accordance with the tactic above.When it is able to bake, combine collectively the cherry tomatoes, olives, rosemary and olive oil in a bowl and season properly, then add the topping to the dough.Bake the focaccia as per the tactic. Take away from the oven, relaxation and serve.Salami, basil and buffalo mozzarella1 cup (250g) pizza sauce150g (1 cup) mozzarella, freshly grated10–12 scorching salami slices1–2 recent buffalo mozzarella balls, torn 1 giant handful of basil leavesskip previous e-newsletter promotionSign as much as Saved for LaterCatch up on the enjoyable stuff with Guardian Australia’s tradition and way of life rundown of popular culture, developments and tipsPrivacy Discover: Newsletters might include data about charities, on-line adverts, and content material funded by exterior events. For extra data see our Privateness Coverage. We use Google reCaptcha to guard our web site and the Google Privateness Coverage and Phrases of Service apply.after e-newsletter promotionMake focaccia in accordance with the tactic above, unfold the pizza sauce over the focaccia dough, adopted by the mozzarella after which the salami slices. Bake as per the tactic above. Take away the focaccia from the oven, scatter on the buffalo mozzarella and basil and serve.Caramelised onion, thyme and goat’s cheese2 tbsp extra-virgin olive oil3 onions, finely slicedPinch of salt flakes1 tbsp thyme leaves, plus further for sprinkling1 tbsp balsamic vinegar 1 tbsp brown sugar100g gentle goat’s cheeseHeat the olive oil in a frying pan over medium warmth. Add the onion and salt and prepare dinner, stirring usually, for 15 to twenty minutes till the onion is gentle and golden. Add the thyme, balsamic vinegar and brown sugar, stir properly and prepare dinner for a couple of minutes extra till the onion is caramelised.When the focaccia dough is prepared, unfold the caramelised onion evenly over the focaccia dough. Bake as per the tactic above. Take away the focaccia from the oven, crumble on the goat’s cheese and sprinkle on the additional thyme, then serve.Cherry tomatoes, zucchini, ricotta and chilli1 cup (250g) pizza sauce2 zucchini, sliced into skinny ribbons with a vegetable peelerPinch of salt flakes200g cherry tomatoes, halved150g recent ricotta (or stracciatella), drained Pinch of chilli flakes1 handful of basil leavesMake the focaccia dough, then unfold the pizza sauce evenly excessive. Prepare the zucchini ribbons on the sauce and sprinkle on the salt. Distribute the cherry tomatoes evenly over the floor, then gently press them into the dough.Bake as per the tactic above till the focaccia is golden and the tomatoes are blistered. Take away from the oven and instantly scatter the cheese over the nice and cozy focaccia. Sprinkle on the chilli flakes and basil and serve.