Ready To Bake Focaccia

Serves

4 people

Total time

Listed time 2 hours, plus overnight defrosting

Advance preparation

Defrost overnight, then prove for at least 2 hours at 18 to 20°C

Cooking time

Around 20 minutes at 220°C

Ingredients

  • Wheat flour containing calcium carbonate, iron, niacin and thiamin
  • Water
  • Salt
  • Wheat fibre
  • Yeast
  • Olive oil
  • Fine sea salt
  • Rosemary, optional

Equipment

  • Oven
  • Airtight tray or covered baking tray
  • Aluminium foil tray provided
  • Flour for dusting

Before you start

Keep frozen and defrost before use.

Once defrosted, keep refrigerated and use within 48 hours.

Method

1 Remove the film packaging and place the frozen focaccia dough on a tray.

2 For best results, make the tray airtight and leave it in the fridge overnight.

3 Remove from the fridge, dust with flour and leave to prove in the airtight tray for at least 2 hours at room temperature, between 18 and 20°C.

4 Preheat the oven to 220°C.

5 Place the dough in the aluminium foil tray provided and gently push it into the corners. Press the surface with oiled fingers to create dimples.

6 Drizzle with olive oil and sprinkle with fine sea salt.

7 Bake for around 20 minutes until golden brown.

8 Finish with another drizzle of olive oil and serve warm or hot.

Cooking guidance

Bake at 220°C for around 20 minutes, until golden brown.

Storage

Keep frozen until required.

Once defrosted, keep refrigerated and use within 48 hours.