Thursday, September 27, 2012


175 grams strong white flour
175 grams soft white flour
240 ml warm water
2 teaspoons fine sea salt
2 teaspoons dry yeast
1 teaspoon sugar
1 tablespoon olive oil
100 gr orange peel
100 gr sultanas
50 gr cold salted butter
50 gr sugar

Put the flours, salt, yeast and the teaspoon of sugar into a large bowl, add the olive oil and water; then mix everything together until no dry flour is visible. Scrape the dough out on a surface you have lined with clingfilm and lightly sprayed with water (the dough will be quite wet). Knead the dough, stretching it and folding it over itself for 10 minutes until smooth and elastic. Add the sultanas and peel and knead them into the dough.
Sprinkle a little bit of flour around the dough and shape it into a ball as best as you can, then return it to the bowl, cover it, and leave to rise for about 2 hours until doubled in size. Once the dough has risen, scrape it into a greased baking tray and gently press it out to the edges. Dot the surface with bits of cold butter, then sprinkle the sugar on top. Leave it to rise for about an hour.
Just before baking, make some indentations in the surface of the focaccia by dipping a finger into water and pressing it almost all the way to the bottom of the dough. Bake the focaccia in a well preheated oven, at 250˚C (480˚F), for about 10 minutes. After 10 minutes, rotate the pan and lower the temperature to 200˚C (400˚F) and bake for another 10 minutes or so, until the top is a rich golden brown. Allow it to cool for about 5 minutes, then remove carefully from the tray and peel off the baking parchment. Cool on a wire rack.