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SEA SALT FOCACCIA

PREP: 15 MINUTES + PROVING TIME APPROXIMATELY ONE HOUR | PREHEAT: 2 ½ MINUTES

COOK: 15 MINUTES | MAKES: 6 SERVINGS

Snacks & Sides

DIRECTIONS

1 In a large mixing bowl, place the flour, yeast, salt,

2 tablespoons olive oil and gradually mix in water

with your hands until the dough starts to form a

ball. It may be a bit sticky.

2 Turn out onto a floured surface and knead for ten

minutes until the dough is smooth.

3 Line the crisper basket with baking parchment

coming about 5cm up the sides. It doesn’t need to

be neat and perfect. Take the dough and place it

into the crisping basket, spreading it out roughly

to the corners. (It will spread further and fill the

basket as it proves).

4 Cover the crisper basket with cling film and leave

to prove at room temperature for a minimum 1

hour or until double in size.

5 Insert cooking pot in unit and close lid. Select

BAKE, set temperature to 180°C and set time to 15

minutes. Select START/STOP to begin preheating.

6 Drizzle oil over the surface of the focaccia. Use

both hands to dimple the dough all over the

surface by digging the finger tips in. Sprinkle with

sea salt flakes.

7 When the unit beeps to signify it has preheated,

place the crisper basket into the pot and close

the lid. Check the focaccia after about 12 minutes.

It will sound hollow when tapped if cooked and

should be nicely browned on top. When the

focaccia is cooked, carefully lift the crisping basket

out of the unit and remove the focaccia from the

baking parchment. Transfer the focaccia onto a

cooling rack, removing the parchment from under

it. Serve hot or warm.

INGREDIENTS

400g strong plain flour

1 sachet fast action/easy bake yeast

1¼ teaspoons salt

3 tablespoons extra virgin olive oil, divided

250ml-300ml tepid water

Flaked sea salt, for sprinkling

TIP Add extra ﬂavour by topping it with rosemary,

sliced onion, halved cherry tomatoes and olives.