48 Hour Loaded Focaccia

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SERVES 10-12 PER LOAF

PREP TIME: 48 HOURS

COOK TIME: 25 TO 35 MINS

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Ingredients

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FOR THE FOCACCIA

750G PLAIN BREAD FLOUR 

720ML LUKEWARM WATER: 96% HYDRATION

8G DRIED YEAST: 1-1.2% YEAST – FOR LONG/SLOW FERMENTATION

1 TBSP WHITE SUGAR

30G FINE SEA SALT 

1/4 CUP EXTRA VIRGIN OLIVE OIL

FOR THE GREEN DIPPING SAUCE

1 BUNCH CORIANDER, LEAVES + STEM (CUT ROOT OFF)

1 GREEN CHILLI, DE-SEEDED AND ROUGHLY CHOPPED

ZEST AND JUICE OF 1 ½ LIMES

2-3 TSP FISH SAUCE

2 TSP WHITE SUGAR

PINCH SALT

SPLASH WATER 

FOR THE TOPPING

⅓ CUP BHUJA CRUNCHY SEASONED PEAS

1 SHALLOT, THINLY SLICED (¼ SCATTERED OVER TOP, ¾ RESERVED FOR FRYING)

DRIZZLE CHILLI OIL (HOMEMADE OR STORE-BOUGHT) 

GENEROUS PINCH SALT

2 TBSP GREEN DIPPING SAUCE

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Utensils

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LARGE BAKING DISH

DEEP MIXING BOWL

CLING WRAP OR CONTAINER WITH LID

BAKING PAPER

FOOD PROCESSOR

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Method

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1. PLACE YEAST & SUGAR INTO LUKEWARM WATER (LARGE MIXING BOWL). 

2. ONCE FROTHY, ABOUT 10-15 MINS, (FOAMY LAYER COVERING TOP) ADD FLOUR GRADUALLY (IN 4 OR 5 BATCHES) MIXING TO COMBINE. 

3. ADD SALT, STIR TO COMBINE. 

4. MAKE A WELL AT EDGES OF DOUGH ADDING OIL CLOCKWISE AS YOU GO — 3 O’CLOCK, 6 O’CLOCK, 9 O’CLOCK, 12 O’CLOCK

5. 2X OVER, STRETCH AND FOLD WITH A SPOON, PULLING/FOLDING TOWARDS THE CENTRE, 3 O’CLOCK, 6 O’CLOCK, 9 O’CLOCK, 12 O’CLOCK, COVERING EACH TIME (20 MINS BETWEEN EACH STRETCH AND FOLD) 

6. STRETCH AND FOLD WITH OILED HANDS, 3 O’CLOCK, 6 O’CLOCK, 9 O’CLOCK, 12 O’CLOCK, PULLING THE DOUGH TOWARDS THE CENTRE TO CREATE A SEAM (THIS IS THE PROCESS OF DEVELOPING GLUTEN AND STRENGTHENING THE DOUGH) 

7. TRANSFER TO A DEEP OILED STORAGE CONTAINER E.G. 10L STORAGE CONTAINER OR DEEP DISH WITH ENOUGH ROOM TO RISE DURING FERMENTATION 

8. COVER WITH A LID OR CLING WRAP AND REFRIGERATE FOR ANYWHERE BETWEEN 24 AND 48 HOURS

9. REMOVE FROM FRIDGE, STRETCH AND FOLD WITH CHILLI OILED HANDS 2X TIMES MORE IN 15-20 MINUTE INTERVALS, LEAVING COVERED IN THE WARMEST PART OF THE ROOM 

10. TRANSFER TO AN OILED BAKING TRAY (OR LINED BAKING TRAY) SEAM SIDE DOWN

11. PULL OUT DOUGH SLIGHTLY WITH HANDS (NOT TO EDGE AS IT WILL RISE/EXPAND) 

12. OIL TOP OF DOUGH (CREATING A MOISTURE BARRIER) THEN PROOF FOR 3 — 3.5 HOURS UNCOVERED, IN WARMEST PART OF ROOM IE. ON TOP OF OVEN OR CUPBOARD 

13. PREHEAT OVEN TO 220 FAN FORCED (240 CONVENTIONAL) 

14. OIL HANDS WITH CHILLI OIL

15. DIMPLE WITH FINGERS, TO GENERATE AIR POCKETS/BUBBLES

16. SCATTER 1/4 OF THE SLICED SHALLOT, BHUJA’S CRUNCHY SEASONED PEAS, A GENEROUS PINCH OF FLAKY OR FINE SEA SALT, FINISHING WITH A FINAL GENEROUS DRIZZLE OF CHILLI OIL 

17. BAKING FOR 30ISH MINS AT 220 FAN FORCED (240 CONVENTIONAL) —> CHECK AT 15 MINS TO MAKE SURE TOPPINGS AREN’T BURNING. TURN OVEN DOWN TO 190 IF REQUIRED

18. PLACE ALL SAUCE INGREDIENTS IN A FOOD PROCESSOR (EXCEPT FOR WATER) AND PROCESS TO BREAK DOWN HERBS AND CHILLI. GRADUALLY ADD WATER UNTIL SUPER SAUCY BUT NOT TOO RUNNY. TASTE AND ADJUST SALT, SUGAR ETC. REMOVE FROM PROCESSOR AND SET ASIDE 

19. FRY REMAINING SHALLOTS IN OIL OF CHOICE FOR 4ISH MINS UNTIL THEY TURN LIGHTLY GOLDEN. REMOVE AND STRAIN OIL THROUGH A SLOTTED SPOON, PLACING ON A PAPER TOWEL TO REMOVE EXCESS OIL. SET ASIDE IN A SMALL BOWL

20. REMOVE FOCACCIA FROM THE OVEN AND LET COOL FOR 20-25 MINS BEFORE SLICING (MAY REQUIRE LONGER IF YOU’VE NOT LINED YOUR BAKING TRAY TO ALLOW THE BREAD TO CONTRACT AND DETACH FROM THE TRAY). 

21. TOP FOCACCIA WITH A DRIZZLE OF THE DIPPING SAUCE, FRIED SHALLOTS AND MORE CRUNCHY SEASONED PEAS. SLICE AND SERVE ALONGSIDE EXTRA DIPPING SAUCE — ENJOY! 

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