recipe of ultimate Taste of Australia with Hayden Quinn: John the baker’s ‘wood fired’ focaccia

How is everything? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Taste of Australia with Hayden Quinn: John the baker’s ‘wood fired’ focaccia. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Table of Contents

Ingredients

  • 7g packet dry yeast
  • 300ml lukewarm water
  • 400g bread flour
  • 80ml (4 tablespoons) Cobram Estate Extra Virgin Olive Oil, plus extra, to grease/drizzle
  • Pinch salt
  • 1/2 cup pitted mixed marinated olives
  • 1/2 cup soft goat’s cheese or marinated feta
  • 3 green shallots, coarsely chopped
  • 1/2 cup fresh curly parsley, coarsely chopped
  • 1/4 cup Marigold flowers, petals picked

Method

  • Step 1
    To make the dough, the day before cooking combine the yeast and water. Set aside for 10 minutes to activate. Sift the flour into the bowl of a stand mixer with a dough hook attachment. Add the yeast mixture, 40ml (2 tablespoons) oil and salt. Mix on medium speed for 10 minutes, until dough is well combined and comes together.
  • Step 2
    Transfer dough to a lightly oiled bowl and cover with plastic wrap. Leave in a cool place overnight, to prove.
  • Step 3
    Grease a large baking tray with oil. Place the dough on the prepared tray, kneading slightly, and stretching and spreading to fill the tray. Drizzle over remaining 40ml (2 tablespoons) oil. Cover with a damp tea towel and allow to rest for 1 hour.
  • Step 4
    Preheat oven to 220C. Firmly press olives and cheese into the top of the dough. Bake for 25 minutes or until golden brown. Allow to cool slightly before serving drizzled with extra oil, and sprinkled with sea salt, shallot, parsley and petals.

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