Focaccia

Recipe in video

Hello foodies!

This week we're changing things up a bit, I'm sharing a savoury recipe :-)

A focaccia with bacon and shallots.

For a focaccia of 34.5 x 26.5 cm you will need:

Focaccia dough

- 500gr of flour

- 9gr of salt

- 7gr of dry yeast

- 366gr of lukewarm water

Topping

- 21gr of olive oil

- 138gr of bacon lardons

- 2 shallots

- 4 sprigs of thyme

- 1/2 tbsp of Italian herbs

- 1 Silikomart focaccia mould

Let's start with the focaccia dough.

Our Focaccia Recipe

In the mixer bowl, place 500gr of flour and 366gr of lukewarm water.

Using the scale spoon, weigh 7gr of dry yeast.

Knead your dough using the dough hook at speed 1 for 5 minutes.

After 5 minutes add 9gr of salt — to be precise I use the scale spoon.

Continue kneading for 10 minutes at speed 1.

Your dough will be nice and smooth. Shape it into a ball in the bowl.

Place a damp cloth over your bowl and let it rise for 1 hour at room temperature.

Your dough will have doubled in size.

After 1 hour, knock back your dough.

Give 2-3 punches into your dough.

For this recipe we use the Silikomart focaccia mould. Place it on a perforated baking tray.

This perforated mould allows baking without condensation, giving you a crispy and golden focaccia.

Place your dough in the mould, flour it lightly on top.

No rolling pin needed. Spread your dough by hand — you'll see the dough is nice and elastic and easy to work with.

Place a damp cloth over your mould and let it rise for 1 hour at room temperature.

15 minutes before the end of the rise, prepare the topping.

Preheat your oven to 180°C, fan-assisted.

Topping

In separate bowls, weigh 21gr of olive oil and 138gr of bacon lardons.

Peel 2 shallots and slice them into thin strips.

After 1 hour, your dough will have risen nicely.

Using your fingers, dimple your dough.

With a pastry brush, brush 21gr of olive oil over your dough.

Distribute 138gr of bacon lardons and the shallot strips over your dough.

Strip the leaves from 4 sprigs of thyme and scatter them over your focaccia.

Sprinkle 1/2 tbsp of Italian herbs.

Bake the focaccia for 25 minutes.

After 25 minutes of baking your focaccia is ready to enjoy.

Turn it out onto a cooling rack.

You can enjoy it warm or cold.

Focaccia is perfect for your aperitifs! ;-)

I hope you enjoy this recipe.

Wishing you a lovely Sunday, foodies.

Sophie

P.S.: All the equipment used can be found at the bottom of the recipe.