91% hydration, 1% salt, 1tsp yeast. Melted butter underneath rather than oil. Topped with a sultana, brown sugar, cinnamon and nutmeg mix (about 1/2 cup plus 1/2 cup sultanas). Poured over a 1/4 cup or so of melted butter, did the finger push thing and baked. OMG, delicious doesn't cover it…
by axisential
5 Comments
Wait… that’s a thing???
Oh.Wow. That is just … Oh.Wow.
Looks amazing. Next time, try it with apples and if you are feeling adventurous, peanut butter is also wonderful!
Actual recipe for those interested:
500g water,
550g bread flour,
5g salt,
1tsp instant yeast.
Combine to a shaggy dough, then rest (covered) for 1h.
4x coil fold sequence at 30 minute intervals after that (with wet hands.)
Melt 2tbsp of butter and spread over base of your chosen cooking vessel.
Pour in the dough, spread out to the edges, cover and rise for an hour or so.
Combine 1/2 C of brown sugar with 1tsp each of cinnamon and nutmeg. Sprinkle evenly over the dough. Top with 1/2 C of sultanas (but yeah, chopped apple would be amazing too).
Create the obligatory series of divots with your fingers.
Melt a further 1/4 to 1/2 cup of butter (depending on how decadent you’re feeling) and pour over the whole surface, trying to make sure it goes into all the nooks and crannies.
Bake at 190 deg C (no idea what that is in F sorry!) for 30 minutes or until done.
I have a trick – when adding melted butter to the baking tray instead of oil, put the tray in the fridge until the butter hardens again and solidifies. This helps with making the dough much easier to spread around the tray, there’s no risk of any butter being pushed out of the way.
When baking, the butter melts and then boils quickly after, frying the base of the focaccia for an extra crispy base.
I always have at least one baking tray in the fridge with the hard butter coating, ready to go.
Also, I saw a recipe a while back that called for adding black cocoa to the dough, and dark chocolate chunks pushed deep into the dough instead of cheese cubes. I’m keen to try.