Higher Fibre Focaccia Bread
This olive-oil soaked higher fibre Focaccia bread topped with cherry tomatoes and rosemary uses plain flour instead of bread flour to produce a soft crumb. Soft and fragrant, this easy recipe is made healthier by adding Alchemy Fibre ™ For Flour in a 15% substitution to plain flour for higher fibre.
Perfect for afternoons or weekends, easily prep this the night before for a quick 30 minute cook time.
Makes: 4 servings
- 204g plain flour
- 36g Alchemy Fibre™ For Flour
- 125g warm water
- 5g Instant yeast
- ½ tsp garlic powder
- 12g Caster sugar
- 5g Salt
- 15g Olive oil
In a large bowl, whisk together plain flour, Alchemy Fibre™ for Flour, salt, and instant yeast.
Add in all of the water (~40degC).
Using a rubber spatula, mix well until water is fully absorbed, forming a sticky dough ball.
Cover mixing bowl with a plastic wrap and leave it out at room temperature for 30min. Round the dough well into a ball and place in the refrigerator for at least 12 hours/overnight.
After refrigeration, line the pan with parchment paper and add 1/3 of the olive oil on it. Spread out well and even. Deflate and round the cold dough.
Place the round dough onto the prepared oiled pan with parchment paper and cling wrap. Gradually extend dough to fill baking pan over 2 hours.
After 2 hours, drizzle the rest of olive oil and sprinkle with sea salt. Dimple the dough well with your fingers.
Garnish with cherry tomato halves and fresh rosemary.
Bake in a preheated oven (220degC) for about 30-35 minutes or until the underside is golden and crisp.