Schiacciata all’Olio (Tuscan focaccia-type bread)

  • 500g Strong white bread flour
  • 100 ml Unsweetened soya Milk
  • 200 ml Warm water
  • 2tsp Active dry yeast
  • Maldon sea salt
  • Extra virgin olive oil

Whisk the yeast in the warm water and leave for 10-15 minutes until you have about 1cm of froth (or follow instructions on the yeast packet if different).

Mix the yeasty water, the milk and the flour, add 2-3 tbsp oil and a couple of pinches of salt. Work the dough for 5 ten minutes until nice and elastic. If the dough is too sticky and wet add a bit of flour, if it’s too dry… yeah, you guessed, a bit of wtar or milk.

Make a ball with the dough and leave to rise, covered, for 30/40 minutes.

Place a sheet of greaseproof paper on a rectangular baking tray and pour a good lug of oil in it. Now work and flatten the dough with your hands to cover the tray. Flip the dough over and make wee dents on it with the tips of your fingers.

Sprinkle with some maldon sea salt and leave for another 20 minutes. Place in a preheated oven (190-200°C) for 20 minutes until golden brown.

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