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Fockachia §

What the fokachia are you looking at? Well, its a delicious, super speedy recipe for Italy's best bread: foccaccia. This recipe is from Alexandra's Kitchen.

Prep time: 1-2 days

Cooking time: 20 minutes

Makes: 1 golden focc


256g bread flour

1tsp salt

1tsp yeast

228ml warm water

2tbsp olive oil

1tsp rosemary leaves

Butter (to grease tin)

Sea salt (for sprinkling)

1. Dough-a-diddy-diddy-dum-diddy-dough

Start the focka process, by finding yourself a large bowl. Whisk 256g bread flour, 1tsp salt and 1tsp of instant yeast together. Add 228ml of warm water. Use the ol' spank and smear technique, using a spatula to mix all of the water into the flour. It will form a very sticky ball, which looks a lot like slime. Time for mr Olio to meet mrs Focc; rub the surface of the sticky dough with a small amount of olive oil. Now for them to go on they're honeymoon somewhere exotic; the fridge. Cover the dough with cling film or a damp tea towel and plonk in the fridge for 12 hours or up to 3 days like a neglected child, you awful bread parent.

2. Time for hanky-PANky

Line a 9×13-inch tray with parchment paper or grease with butter or a nonstick cooking spray. Now its lightly oiled, its time to come in with the big guns; pour 2 tbsp of olive oil into the centre of the tray.

Return to your dough, collect it from the fridge - it will have become big and puffy, so deflate it and it's ego with two forks. Pull the dough away from the side of the bowl, turning the bowl as you go and pulling the dough into the centre so that it forms a ball. Take the ball and dunk into the oil in the tray, roll it around so that it is covered in the oil. Leave the ball to rest for another 3-4 hours.

2. Ciabatta believe its already time to bake

Preheat your oven to 220°c. Infuse it with something healthy and green (are you happy now mum?) and sprinkle the rosemary over the dough. Then pour two final tablespoons of oil over the dough.

Spa time! Rub your hands in olive oil and press down into the dough creating deep dimples. If your dough hasn't spread to fill the pan, you can stretch it out to fit. Sprinkle over sea salt - you can't be too generous with this!

Bake the fockaccia for 25 to 30 minutes. You can tell its done when the underside is golden and crisp. Once cooked cool on a rack. Give it a few minutes to cool down and then cut into cronchy big squares to eat straight away - or wait longer to cut in half for sandwiches.

Dinkaccia and sinkaccia!

Food for Thought

Lizzy says: " I had my doubts about no knead bread - it seemed to good to be true, especially as I often consume a whole sub-par supermarket foccaccia, so this recipe could prove dangerous... and indeed it did. It was so no hassle that I could imagine making this everyday. It was especially helpful that you could leave the dough for a few days - so you can wait until you really fancy some fockaccia. The end result was crispy, salty and delicious- I found out afterwards that if you pour more olive oil over while its hot then it gets even crispier, so I would definitely try this in future. 10/10 "

Kate says: "This is possibly the easiest foolproof bread recipe I have ever made, and also one of the most delicious. Once you've made the dough you can basically forget about it for a few days and when you're in the mood for some bread get it ready within an hour. And boy oh boy is it delicious. Crispy, salty and golden on the outside with a pillowy fluffy centre. I would definitely make this again, especially because I'm currently in a pretty hardcore soup phase and this would be the perfect accompaniment. 10/10"

10/10 Gasps


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