500g Strong White Flour 10g Salt 400g Water 5g Instant Yeast 60ml Olive Oil 2 red onion 2 sprig rosemary Maldon salt
Place flour in a mixing bowl and pour in 350ml water, mix together until combined, cover and leave to autolyse for 1 hour. Mix fast action yeast and 50ml water Add yeast to the autolysed dough, cut together with your fingers, then add in the salt and cut together. Knead the dough for 5 minutes by hand and then add the olive oil, mix until a smooth dough. Prove at room temperature (ideal temp is 26-28°c) in a well-oiled container with a lid for 45 minutes, stretch and fold dough. Repeat again after 45 minutes. Bulk prove for for 1 hour. Place on an oiled tray and stretch out, leave for 30 mins before finger docking. Press the onion and rosemary into the dough, top with olive oil and salt. Bake 250°C no fan for 8-12 minutes
Can any of my fellow Straker fans tell me if AP flour is ok for focaccia or is a bread flour necessary? I know most of us probably cook who watch this guy haha
Mr Straker, this Focaccia looks utterly fantastic! I nearly fainted dead away to see you provided the recipe. Please feel free to share your recipes more often. You’re providing a public service in doing so.
17 Comments
absolutely BANGIN'!
Focacia 👍
Measurements for the ingredients???
😂😂😂 it’s so good you’ll eat it
No shit Sherlock 😂😂
Looks absolutely class! Can you put the list of ingredients and measurements in the description please?
Is that ‘Columbian Salt’ by any chance brev? 😏
“It’s so good you’ll eat it up” made me almost wakeup my house laughing , something about that delivery was just fucking hilarious
the dough looks perfect…may you would share the recipe?🙃
Red onion & rosemary focaccia
500g Strong White Flour
10g Salt
400g Water
5g Instant Yeast
60ml Olive Oil
2 red onion
2 sprig rosemary
Maldon salt
Place flour in a mixing bowl and pour in 350ml water, mix together until combined, cover and leave to autolyse for 1 hour.
Mix fast action yeast and 50ml water
Add yeast to the autolysed dough, cut together with your fingers, then add in the salt and cut together.
Knead the dough for 5 minutes by hand and then add the olive oil, mix until a smooth dough.
Prove at room temperature (ideal temp is 26-28°c) in a well-oiled container with a lid for 45 minutes, stretch and fold dough. Repeat again after 45 minutes.
Bulk prove for for 1 hour.
Place on an oiled tray and stretch out, leave for 30 mins before finger docking.
Press the onion and rosemary into the dough, top with olive oil and salt.
Bake 250°C no fan for 8-12 minutes
Can any of my fellow Straker fans tell me if AP flour is ok for focaccia or is a bread flour necessary? I know most of us probably cook who watch this guy haha
Thank you for providing recipe ❤❤
I love your Videos since you started
Didn't rise much.. So you know why
This guy has an inside kitchen?
It's sooo good, you'll fucking eat it.
Paint the town red sampled this!
Mr Straker, this Focaccia looks utterly fantastic! I nearly fainted dead away to see you provided the recipe. Please feel free to share your recipes more often. You’re providing a public service in doing so.