FOCCIA BREAD RECIPES

Steps:

• 1. Place the flours and ½ tablespoon of sea salt into a large bowl, and make a well in the middle. Add the yeast and sugar to the lukewarm water, and mix with a fork. Leave this for a few minutes and, when it starts to foam, slowly pour it into the well, mixing with a fork as you go.
  2. As soon as all the ingredients come together, which may take a minute or so, knead vigorously for around 5 minutes until you have a smooth, springy, soft dough.
  3. Lightly oil a large bowl with some olive oil and transfer the dough to the bowl. Dust with a little extra flour, cover with a tea towel and leave to prove in a warm place for 30 minutes until doubled in size.
  4. While the dough is rising, preheat your oven to 220°C/425°F/gas 7 and prepare the toppings.
  5. For the balsamic onion topping, finely slice the onions and pick the thyme leaves. Fry the onions and thyme in 2 tablespoons of olive oil over a low heat for about 5 minutes. Add 6 tablespoons of balsamic vinegar, reduce for a minute or two, then leave to cool.
  6. For the basil and cherry tomato topping, pick and roughly chop the basil leaves and halve the tomatoes. Pop the basil and tomatoes into a bowl and season with sea salt and black pepper, a drizzle of extra virgin olive oil and a tiny splash of white wine vinegar. Peel and slice the garlic and mix into the bowl.
  7. To cook the focaccia, as soon as the dough has risen, pound it, then place on a baking tray and spread it out to cover the tray. Push down roughly on top of the dough like a piano to make lots of rough dips and wells.
  8. Divide the onion and the tomato toppings over two thirds of the focaccia.
  9. For the three-cheese and rosemary topping, break up the Taleggio and the goat’s cheese over the remaining third of the focaccia. Grate a handful of Parmesan cheese and pick the rosemary leaves. Sprinkle both over the final third and season with pepper. Finish with a good drizzle of extra virgin olive oil and a sprinkle of sea salt.
  10. Leave to prove for a further 20 minutes, then bake for 20 minutes, until golden on top and soft in the middle.

Steps:

• 1. Combine the bread flour, 00 flour, water, yeast and 15g salt in a mixing bowl and knead gently until smooth. This should take approximately 5 to 10 minutes.
  2. Cover the mixing bowl with a tea towel and leave to rest, in a warm place, for 45 minutes or until the dough has doubled in size. This allows the bread to become lighter and softer in texture.
  3. While the dough is rising, prepare a baking tray by lightly oiling the base and sides using vegetable oil. Now’s a good time to make sure your wood fire oven is pre-lit and ready for your bread.
  4. Transfer the dough to the baking tray. Spread out evenly using the palm of your hands and gently expel the gas from the dough (you’ll notice that the dough is airy).
  5. Drizzle some extra virgin olive oil over the surface of the dough using your fingertips; 'dimple' the dough ensuring that you don’t press all the way through to the base.
  6. Cover with the tea towel and leave to rest in a warm place for a further 20 to 40 minutes, or until the dough has doubled in size.
  7. Place the baking tray in the wood-fired oven for 15 minutes or until lightly golden; this will vary depending on temperature so it's best to keep a close eye on the bread for your first attempt.
  8. Just prior to the bread coming out of the wood-fired oven, mix together 2 tablespoons of olive oil and 1 tablespoon of water. Whisk lightly until it becomes an opaque emulsion. Once removed, brush the bread with the emulsion (I use a pastry brush), which makes the bread surface moist.
  9. To finish, stud the bread with fresh sprigs of rosemary and sprinkle with a pinch of sea salt. Serve warm with a small bowl of extra virgin olive oil and balsamic vinegar.