Tip: The long overnight proof improves texture and flavour but you can shorten this if you like.
You can jazz up the focaccia by topping it with things like rosemary, sliced onion, halved cherry tomatoes and olives. Any left overs can easily be reheated or split and grilled or toasted.
Sea Salt Focaccia
- 350g strong plain flour
- 1 teaspoon dried yeast
- 1 ¼ teaspoons fine sea salt
- 3 tablespoons extra virgin olive oil, divided, plus a little extra for greasing
- 225ml water
- 60 ml white wine (or use all water)
- flaked sea salt, for sprinkling
Place the flour, yeast, fine sea salt, 2 tablespoons olive oil, water and wine in a bowl. Mix it roughly with a one-handed kneading action for about one to two minutes making sure that everything is well combined. The dough will be sticky.
Cover the bowl with cling film and place it in the fridge to prove for a minimum of 8 hours or up to 24 hours. (For the quick method, prove at room temperature for about 2 hours or until doubled in size.)
Take the dough out of the fridge about 2 hours before you plan to bake the focaccia.
Line the crisping basket with baking parchment coming about 5cm up the sides. It doesn’t need to be neat and perfect. Oil the parchment lightly along with your hands. 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 proofs).
Cover the crisping basket with cling film and leave to proof at room temperature for a minimum of 2-2 ½ hours. (If you have chosen the quicker proving method, the second prove will be about half an hour or until doubled in volume).
When you are ready to bake the focaccia, mix the remaining 1 tablespoon of olive oil with 1 tablespoon of water and drizzle it 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 and any additional toppings you may be using.
Make sure the pot is inserted in the unit and close the lid. Select BAKE, set temperature to 190°C and set time to 25 minutes. Select START/STOP to begin preheating.
When the unit beeps to signify it has preheated, place the crisping basket into the pot and close the lid. Check the focaccia after about 18 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 on the baking parchment. Transfer the focaccia onto a cooling rack, removing the parchment from under it. Allow to cool before eating.