Matteo Zamboni’s Rylstone olive oil focaccia
This focaccia recipe uses biga which is a type of pre-fermentation used in Italian baking. This style of fermentation will give a lovely crunchy texture to the focaccia and will make it stay fresh for longer.
For the Biga
|
Amount |
Unit |
Ingredient |
|
125 |
Gm |
Bakers flour |
|
1 |
Gm |
Dry yeast |
|
60 |
Gm |
Water |
Method:
Combine all ingredients being careful not to over mix.
Allow to sit overnight at room temperature covered with a cloth.
Focaccia
|
Amount |
Unit |
Ingredient |
|
500 |
Gm |
Bakers flour |
|
65 |
Gm |
Wholemeal flour |
|
315 |
Gm |
Semolina flour |
|
125 |
Gm |
Biga |
|
190 |
Gm |
Boiled, peeled and crushed potato |
|
25 |
Gm |
Salt |
|
70 |
Gm |
Rylstone Evoo |
|
480 |
Gm |
Cold Water |
|
12 |
Gm |
Dry yeast |
|
1 |
Spoon |
Dried Oregano |
|
|
|
|
Method:
In a kitchen aid type mixer, mix the bakers flour, semolina and whole meal flour together with the biga. Mix yeast with the water, then add it slowly to the flour and allow to continue mixing for 5 minutes.
When the dough starts to look stretchy, add potato and begin to mix again. Mix salt and Rylstone evoo and add to the dough. Continue to mix until dough becomes stretchy again and has come away from the side of the mixer bowl.
Cover with a towel and allow to prove in warm area for about 30 minutes.
In the meantime prepare a baking tray by laying a generous amount of Rylstone evoo.
Once the dough has doubled in size, transfer it to the baking tray laid with the Rylstone evoo. Press down the dough using your fingers, cover with some more Rylstone evoo on the top and allow to prove for a further 30 minutes.
After 30 minutes, add some black olives on the top and push them down into the mix. Allow to prove for approximately 30-40 minutes.
Cook into oven set to 220°c for about 15-20 minutes. Once cooked, turn out on racks to cool and brush with more Rylstone evoo.
