Sun-Dried Tomato Focaccia
We hear many of you have taken to baking your own bread while staying home, so Executive Chef Akshay Shastry has a tasty recipe to add to your repertoire… This week on Dinner With Akshay, we’re bringing you a scrumptious Sun-Dried Tomato Focaccia! Scroll down for the full recipe and if you have any questions or feedback, visit the Facebook or Instagram posts (@onekingwest) to leave a comment! #StayHomeWithOneKingWest
Serves 6-10 | Prep Time: 1 Hour, 15 Mins (including 45-minute rest period) | Total Time: 26 Hours and 40 Mins (including 24-hour rest period)
WHAT YOU’LL NEED
1 tbsp. active dry yeast
½ cup granulated sugar
½ cup extra virgin olive oil
2.75kgs all purpose flour
½ cup kosher salt
Spoonful of semolina
4 tbsp. grated Grana Padano
2 tbsp. sundried tomatoes
1 tsp. oregano
1 tsp. dehydrated parsley
HOW TO PREPARE:
- 1. Dissolve ½ tbsp. dry active yeast in 150ml warm water with a good pinch of sugar in a small bowl.
- 2. Cover and let sit until slightly bubbly. A few minutes in a warm location in the kitchen.
- 3. Meanwhile, put 1.75L warm water in the Planetary Mixer and add ½ cup granulated sugar to the mixing bowl along with the yeast mixture. If a Planetary Mixer is not available to you, use a large mixing bowl and whisk instead.
- 4. Rinse the yeast bowl with an additional 50 ml water and add. Whisk all together to dissolve the sugar.
- 5. Add ½ cup extra virgin olive oil, approximately 2.75kg all purpose flour and ½ cup Kosher salt to the mixing bowl.
- 6. Start mixing on the slow setting with the dough hook. Gradually mix in another 200 grams of all purpose flour if required.
- 7. When the flour is absorbed, increase the speed so that the dough slaps roughly against the sides of the mixing bowl.
- 8. When sufficient flour is added, the dough should “ball up” around the dough hook, it should be soft with little to no stickiness.
- 9. Remove the dough from the bowl and place on a floured work surface.
- 10. Make into a large circle, tucking edges underneath so that the dough has a smooth surface all around.
- 11. Rub the entire surface of the dough with olive oil, cover with cling wrap or a clean plastic bag, let proof for 1 hour or so in a warm location until roughly doubled in bulk.
- 12. Divide dough into smaller portions and place on baking sheet with parchment paper dusted with semolina.
- 13. Brush the dough portions with a mix of olive oil, dehydrated parsley & oregano.
- 14. Top the dough with sundried tomatoes & grated Grana Padano (or whatever you like) and press down.
- 15. Cover the trays with parchment and wrap well with cling wrap or clean plastic bags. Place in the refrigerator for at least 24 hours to allow for slow fermentation.
- 16. Let the dough come to room temperature (1 hour or more). Proof in the proofer.
- 17. Bake at 325°F for 20 to 25 minutes, while turning the tray around every 10 minutes.
Top Tip: If you want to try out different toppings, rosemary, olives and garlic make for some tasty additions!