Australian Gourmet Traveller - (03)March 2020 (1)

(Comicgek) #1
Toppings to try

· Finelyslicedchatpotatoesandrosemary(about3 chat
potatoesandpickedleavesfrom2 rosemarysprigs).
· Sageorrosemary(leavesfrom2 bunchesofsage,
roughlytorn,orpickedleavesfrom5 rosemarysprigs).
· Choppedpotatoskins– theycrispupbeautifully.
· Halvedpeaches,plums,grapesorfigsanda sprinkling
offennelseeds– perfectservedwitha cheeseplatter.
· Pittedcherriesorblueberries,dustedwith3-4tbsp raw
sugar – a great dessert to serve with cream.

I


n recentyears,Australia(andtheworld)hasfallen
backinlovewithfocaccia.ThepillowyItalianflatbread
makestheperfectstarter,sideorsandwichbase,and
celebratesclassicItalianflavourcombinationsthrough
itslavishuseofoliveoilandtoppingssuchasrosemary,
olivesandtomatoes.Makingit is relativelysimple,but
imbuingthedoughwithlayersofoliveoilis imperative.
“Witheverytouchofthedoughyouwanttoadda little
bitofoliveoil,soyou’reessentiallyjustfeedingit,”says
DavidLovett,chefat EthelFoodStoreinBrunswickHeads,
NSW,anda self-confessedfocaccianerd.Addingtheoil
slowly ensures that the dough remains moist and light.

Step by step


Tip:
Youcanalso
kneadthe
doughbyhand
ona verylightly
flouredsurface,
workingit until
theflouris
incorporated
(about12-15
minutes).Also,
rememberthisis
a wetdough,so
becarefulnotto
addmoreflour
thantherecipe
callsforatthe
kneading stage.

1


Combine350mltepidwaterwith
10gmdriedyeastand10gmcaster
sugarinthebowlofanelectricmixer
fittedwitha doughhookandmix
tocombine.Add500gm(3⅓cups)
siftedplainflourand2 tspfinesea
salt,thenmix,scrapingdownsides
occasionallytoincorporateallthe
flour,untila stickydoughforms
(8-10minutes;seetip).

2


Tomakeonelargefocaccia,oil
a 15cmx 25cmx 3cm-deeptray
anddustwithsemolina.Scrape
doughintopreparedtraywitha
pastryscraperorrubberspatula.

3


Rub1 tbspoliveoiloverdough
ballandsetasidetoproveuntil
doubledinsize(20-30minutes;the
warmerandmorehumidthe room,
the quicker it will prove).

2


1


4


Stretchdoughtofillthetray
(it shouldbesoftandpillowy;
begentletokeepasmuchairin
thedoughaspossible).Usingboth
hands,liftdoughfromunderneath
andgentlypullandstretchit
lengthways,thensideways.If it
doesn’tquitereachtheedges,
that’sfine;asit provesthesecond
time,it willexpandfurther.

5


Tomakeindividualfocaccia,
aspicturedopposite,divide
doughinto85gmballsandplace
onpreparedtray.Useyourfingertips
topatinto1cm-thickrounds.Apply
a smallamountofoliveoiltocoat.

6


Preheatovento240°C.Drizzle
11/2tbspoliveoiloverdough
andleavetoprovefor10-15minutes.
Usingbothyourhands,makedeep
indentsinthedoughwithyour
fingertips(andmaybesomebig
air bubbles, too), then drizzle over

11/2tbspoil.Setasidetoprovefor
a further10-12minutes.

7


Add250gmhalvedcherry
tomatoesand2 tsprosemary
leaves,andpressintodough
slightly.Drizzleover11/2tbspolive
oilandsetasidetoproveuntil
doughis justpoppingoverthe
edgeoftrayandoilis aboutto
overflow.(If usinga traywith
differentdimensions,aimforthe
doughtobeabout3cmdeep.)

8


Seasongenerouslywith2-3
tspsaltflakes(fora savoury
focaccia).Bakeuntildeepgolden
andfocacciasoundshollowwhen
tappedonthebottomofthetray
(12-15minutes).Addonefinal
drizzleofoilassoonasfocaccia
comesoutoftheoven,then
restintrayfor5 minutes.Turn
outona wireracktocoolfor
20-30 minutes, then serve.●

6


GOURMET TRAVELLER 61

Masterclass


RECIPE DAVID LOVETT. WORDS JORDAN KRETCHMER. PHOTOGRAPHY WILL HORNER. STYLING JERRIE-JOY REDMAN-LLOYD. ALL PROPS STYLIST’S OWN.

Free download pdf