2 hour Focaccia

It’s crispy, chewy, airy and bubbly - and ready in 2 hours? WHAT! This recipe is almost exactly the same as my standard 5 5 5 focaccia recipe, however it requires a stand mixer - and it’s ready in 2 hours!!! So good right? Perfect for a weekend lunch and it doesn’t matter if you’ve slept in!

INGREDIENTS

• 2 1/2 teaspoons dry yeast

• 2 1/2 teaspoons of honey

• 5 cups (625 g) bread/ all purpose flour

• 2 1/2 teaspoons of salt (I used Maldon)

• 5 tablespoons of extra-virgin olive oil, divided

• 2 1/2 cups of lukewarm water

For the toppings:

• tomatoes, thinly sliced onion or garlic, olive oil, salt, herbs of choice

or

• apricots, sliced, salt, and brown butter (pictures here)

INSTRUCTIONS

• In a large bowl of a stand mixer add dry yeast, honey, and water and let sit 5 minutes for the yeast to bloom and get foamy. After the yeast has bloomed, add the flour, salt and 2 tablespoons of oil. Bring together (with your hands or a spoon) mixing for 1 minute or so to form a batter (it will be very wet, like cake batter, that’s ok!)

• Mix in a stand mixer with dough hook attached for 10 to 15 minutes on medium speed until the dough starts to come away cleanly from the sides of the bowl.

• Prove dough in an oiled bowl in a warm area for 1 hour or until doubled in size. Preheat your oven to 200°C fan forced or 220°C/425°F and lightly oil a large baking tray. Punch down the dough and add it to the oiled baking tray, stretch the dough so it reaches to the corners of the tray. Prove dough for another 45 minutes.

• Add olive oil and toppings of choice over the top of the dough then make small dips in the dough with your fingertips. Bake in the oven for 25-30 minutes or until deliciously golden. Please enjoy!