This week on Cooking the Books, you’ve got an EXTRA episode! I’ve got a spring time glut of gorgeousness coming up, so in the spirit of abundance, I give you a glorious hunk of Kevan Roberts from the School of Artisan Food, with a side of wild garlic butter.
Tomorrow, I’m back with Georgie Hayden’s Greekish, but in the meantime, here’s how to bake like Kev.
Focaccia with Kevan Roberts
Ingredients
Dough
(g)
Strong white bread flour
500
Salt
10
Fresh yeast
6
Cold water
400
Olive oil for folding and topping
80
Sea salt flakes and seasonal produce (e.g. rosemary, olives etc) for topping
Method
1. Place the flour and salt in a bowl and combine. In another bowl, add the yeast to the water, then mix until dissolved.
2. Make a well in the centre of the flour and pour in the liquid. Bring the mixture together to form a loose dough.
3. Tip the dough onto your work surface, ensuring you scrape all of the dough out to leave a clean bowl.
4. With the heel of your hand, push the dough into the table and stretch and tear for 8 minutes.
5. Pour ¾ of the oil into the bottom of your bowl and place the dough back in the bowl. Spread the oil from the bowl over the top of the dough, then give your dough a fold. To do so, place your hands under one side of the dough, pull it up and stretch over to the other side. Do this from the bottom, the top and each of the two sides (this is considered a single fold). This will help to merge the oil with the dough.
6. Leave to rest for half an hour. Give your dough 3 more folds resting for 30minutes each time. After the final fold, move to the fridge and leave for 10 minutes.
7. Preheat your oven to 220°C/fan 230°C/gas mark 7 or as hot as your oven will go.
8. Gently slide your dough onto a lightly oiled tray, fold in half and massage the rest of the oil into the surface of the dough making sure it is evenly covered. Press your fingers into the top of the dough to spread out into the tray. Make sure you press the whole surface.
9. Top with your desired toppings and leave your dough for 30 minutes. If you choose, you can now hold your focaccia for up to 6 hours in the fridge.
10. Sprinkle with salt, then place your tray in the oven and lightly spritz the oven chamber with a water spray.
11. Bake for 30-35 minutes, glaze with olive oil once baked.