Think you don’t have time to make tasty homemade bread for lunch this weekend? Think again. This hands-off focaccia from The Epsom Bakehouse requires minimal effort but produces great results for a lunchtime showstopper.
-
500
g
strong white bread flour
-
450
ml
water
-
50
ml
olive oil
-
1/2
tsp
(3g) dried active yeast
-
2
tsp
(10g) salt
-
For
the
topping:
-
2-3
tbsp
olive oil
-
Sea
salt
to taste
-
Handful
of
basil leaves, shredded
-
Cherry
tomatoes,
halved
- The evening before you want to bake:
Mix together the flour, yeast and salt into a large mixing bowl, avoiding direct contact between the salt and yeast. Pour in the water and olive oil and mix together until no dry flour remains. The mixture should be very wet and slack. Cover the bowl and put it in the fridge overnight, or for at least 8 hours.
- The day you want to bake:
Get the bowl out the fridge at least 3 hours before you want to bake. Oil a roasting dish, roughly 25cm by 35cm, and line the base with baking paper.
- Tip all the dough into the roasting dish. Oil your hands and gently lift, pull and spread the dough out across the base of the dish. Cover the dish (oil the top of the dough if using clingfilm to prevent sticking) and leave the dough to rise for at least three hours.
- Your dough should rise up the tin, with lots of bubbles on the surface. When it nears the top of the dish, it’s time to bake. Preheat the oven to 230C.
- Top your dough with the halved cherry tomatoes and shredded basil leaves. Sprinkle over the salt to taste and drizzle with olive oil. Now press all the toppings into the dough with your fingers.
- Bake your bread for 20 – 25 minutes or until golden brown on top. Leave to cool in the tin before turning out onto a cooling rack. Slice up and enjoy! This bread is best enjoyed warm on the day but will freeze well.
