Blake Proud is back! This week he joined Kirste and Dan to share his homemade focaccia and backyard salad recipe. YUM!

Ingredients

– 400g Tipo ’00’ flour
– 320ml room temperature water
– 8g dry yeast
– 7g sea Salt
– 50g olive oil
– 50g garlic-infused olive oil
– A handful of ripped rosemary

“When baking always measure in grams, not millilitres.”

Method

1. Add the water, yeast and half of the flour into a mixer or bowl and combine to a slurry. Let it sit for about 5-10 minutes.

2. Add the remaining flour and salt then mix until well combined. Because it’s very wet dough you don’t need to mix too much.

3. Add a drizzle or spray of olive oil then scrape away from the sides to create a ball. If you are using your hands wet your fingers with the olive oil to help pull the dough to the centre. Once you have your ball of dough, wrap it in glad wrap and leave it to proof for about an hour or until it doubles in size.

4. Pour the mixture into the dish you will be baking the focaccia in. Drizzle half the garlic oil and half the rosemary over the top. Gently press dimples into the dough. It should feel very silky, smooth and soft. As you gently press your fingers in, push the dough towards the edge of the dish delicately. Wrap it in glad wrap and set it aside for another hour or until the dough is visibly bubbly and expanded. In the meantime, preheat your oven to 240-250°C.

5. Once the dough is bubbly and has risen twice its height, add the rest of the garlic oil and rosemary over the top and gently press the dimples in again. Be careful not to pop the light airy bubbles in the dough. Sprinkle the dough generously with sea salt and place into the preheated oven.

6. Bake for 40 minutes or until the top of the focaccia is golden and brown.

7. Serve with a salad or your favourite oil mix. Blake used fresh purslane, cucumber and chopped onion tossed with balsamic vinegar and olive oil.