So I decided, like I do for some other chefs I like, I like to cook something of theirs as a tribute to them, to keep there memory alive through their food. So today I'm posting his focaccia recipe, so that I won't forget him, nor will anyone that re4ads this recipe..
This recipe gives to you two focaccias, feel free to halve the recipe if you don't want to make two. You can make them plain with just a sprinkling of salt, or you can top them with olives, fresh cherry tomatoes or sun dried tomatoes, you can top them with garlic and rosemary, honestly you can put on anything you like on a focaccia.
I'm adding a video of Jock making a half batch variation of this recipe as a little tribute here.
This is quite an easy recipe, the dough comes together well. Now I have added extra rising time to Jock's as I'm making this in winter and it needed a little extra time, but look at your dough and you decide how fluffy you want it.
So if you feel like trying something new, here is a focaccia recipe I made in memory of Jock.
Makes 2 focaccia
2 x 7g sachets dried yeast
1/2 teaspoon caster sugar
1kg 00 flour
3 teaspoons fine salt
150ml olive oil
sea salt flakes, for sprinkling
4 rosemary or sage sprigs, leaves picked
olive oil, for drizzling
optional toppings: garlic, olives, cherry tomatoes, sundried tomatoes
Place 250ml (1 cup) warm water in a bowl, then add the yeast and sugar and stir to dissolve. Stand in a warm place for 10 minutes or until it starts to froth.
Add the flour and fine salt, then add the olive oil and another 375ml (1½ cups) warm water and stir to make a soft dough. Knead with a damp hand, in the bowl, as the dough will be sticky, for 6-8 minutes or until smooth. Then lightly oil the bowl and turn to coat the dough in the oil. Cover with a tea towel and stand for about 2 hours or until doubled in size.
Line two, 20 x 30cm baking trays with baking paper. Add olive oil into the centre, about 2-3 tablespoons.
Release the dough from the side of the bowl, using a damp hand. This will deflate it.
Perform a set of stretch and folds on the dough. To do this, wet your hands, then take a section of the dough furthest from you and stretch it up and fold it onto itself towards you. Rotate the bowl 90° and repeat the process. You need to do a total of 8 stretch and folds. You will get the dough roughly shaped like a ball.
Then, take two forks and divide the dough into two equal portions—eye the centre of the mass of dough, and starting from the centre and working out, pull the dough apart with the two forks.
Place each half in your oiled baking trays, fold each dough twice, you kind of get a rectangle shape, rotate the dough 90 degrees, so the long ends of the dough match the long ends of your baking tray, then flip over, you need the fold side down, stretch out slightly from underneath and rest uncovered for 45 minutes to an hour until the dough fills up the baking tray.
Preheat oven to 220C/200C fan forced.
Pour two tablespoons of oil over the dough. Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan.
Sprinkle with plenty of sea salt flakes, to taste, and scatter over the rosemary or sage leaves (or olives or tomatoes, if using), then drizzle generously with extra virgin olive oil.
Pin it: www.pinterest.com.au/pin/399413060717014360/