Panfocaccia

Panfocaccia

 

This soft loaf is half way between a white loaf and focaccia.

 

Ingredients

·         300g focaccia mix (use any but leave out the additional sachet of ingredients)

·         200g (that’s 200ml) water

·         7g active dry yeast

·         1 tsp sugar

·         1 tsp salt

·         80g olive oil plus more for the crust

Directions:

 

1.      Preheat oven to 220°C.

2.      Stir the focaccia mix with the sugar and dry yeast. Add water and stir for one minute. Let it rest for five minutes for the flour to absorb the water, then ass the oil and salt and stir again vigorously until smooth.

3.      Form a ball, transfer it to a slightly greased bowl, cover the bowl with some plastic wrap and leave it to rise for about 1 hour or until double in size. The rising times are approximate, it can take more or less time depending on the temperature of the environment or the freshness of the yeast.

4.      
Gently transfer the dough onto a baking tray covered with baking paper and without deflating it excessively, flatten the dough to give it the desired shape.



5.      Let the dough rise the second time for about half an hour (or 1 hour) then dimple the dough with your fingertips and pour a little more oil on top.


6.      Cook for about 20 minutes, until golden and skewer comes out cleanly.

7.      Leave to cool before serving.