Honey focaccia
Soft, spongy & undeniably moreish
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Ingredients
- 500 g strong bread flour , plus extra for dusting
- 1 x 7 g sachet of dried yeast
- 50 g natural yoghurt
- 3 tablespoons runny honey
- olive oil
- extra virgin olive oil
- 1 sprig of rosemary , optional
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Together
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Method
GET AHEAD You can do this on the day, if you prefer. Put the flour and 1 level teaspoon of sea salt into a large bowl and make a well in the middle. In a jug, mix the yeast into 300ml of lukewarm water, stir in the yoghurt and 1 tablespoon of honey, and leave for a few minutes. Now, gradually pour the mixture into the well, stirring and bringing in the flour from the outside to form a dough. Knead on a flour-dusted surface, picking the dough up and slapping it back down, for 10 minutes, or until smooth and springy. Place in a lightly oiled bowl, cover and refrigerate overnight. If making on the day, cover with a clean damp tea towel and prove in a warm place for 1 hour, or until doubled in size.
ON THE DAY Lightly oil a deep baking tray (30cm x 40cm). Tip in the dough, pull and stretch it out to fill the tray, then use your fingers to gently push down and create lots of dips and wells. Drizzle with a little olive oil and sprinkle generously with black pepper and a little sea salt, cover the tray with a clean damp tea towel, then prove in a warm place for 1 hour, or until doubled in size.
TO SERVE Preheat the oven to 220°C/425°F/gas 7. Very carefully – to keep the air in the dough – transfer the tray to the bottom of the oven and bake for 25 minutes, or until golden and cooked through. Drizzle and brush with 2 tablespoons of extra virgin olive oil and the remaining honey – I like to use a sprig of rosemary to do this – and move to a board ready to slice.
ON THE DAY Lightly oil a deep baking tray (30cm x 40cm). Tip in the dough, pull and stretch it out to fill the tray, then use your fingers to gently push down and create lots of dips and wells. Drizzle with a little olive oil and sprinkle generously with black pepper and a little sea salt, cover the tray with a clean damp tea towel, then prove in a warm place for 1 hour, or until doubled in size.
TO SERVE Preheat the oven to 220°C/425°F/gas 7. Very carefully – to keep the air in the dough – transfer the tray to the bottom of the oven and bake for 25 minutes, or until golden and cooked through. Drizzle and brush with 2 tablespoons of extra virgin olive oil and the remaining honey – I like to use a sprig of rosemary to do this – and move to a board ready to slice.
