Tom's Focaccia Workshop
Thank you for joining Tom to make this wonderful Focaccia! We hope you enjoy it as much as we enjoy serving it at both the Stroud and Cirencester Long Table locations. Get the full written recipe below, and if you'd like to become a Friend of The Long Table, select which location you would like to support underneath the video!
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Tom x
Focaccia Recipe
Ingredients
1kg flour (strong white bread flour)
750g water (warm water)
20g salt
100g sourdough starter (or 20g fresh yeast, or 10g dried yeast)
Olive oil
Rosemary + sea salt
Equipment - a big bowl, a large roasting tin, greaseproof paper, oven 230ºC, scraper, tea towel
Method
Mix the flour water and starter together in a bowl until there’s no lumps and rest for 30 minutes autolyse
Add the salt to the dough and mix it in thoroughly, cover the dough and rest for 30 minutes
Drizzle your dough with olive oil and fold the dough onto itself three or your times forming an oil covered ball, cover and rest for 30 more minutes.
Repeat this process every half hour for 3 hour so 6 times in total.
This process helps make the dough for your focaccia very stretchy.
Leave the dough covered and in the fridge overnight to rest.
In the morning place the dough in a large roasting tin, lined with greaseproof paper and lavishly drizzled with olive oil on the paper and so under the dough.
Keep the dough covered and leave it in a warm place to rise for 3 hours until it’s risen and puffy.
Stretch the dough out into the corners of the roasting tin, sprinkle the top with rosemary and sea salt and using the tips of your fingers prod the dough.
Bake in an oven preheated to 230ºC for 10-15 minutes or until the top and bottom is beautifully golden.
Allow to cool a little and serve.
A note on timings
Making this recipe is best done in the evening when you can be in your kitchen for 3 and a half hours whilst the dough gets it turns and folds.
Rest it overnight and allow the morning for it to rise and it can be baked and ready to serve for lunch.