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.
Ingredients
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
Cooking Instructions
Step 1
In a large bowl, whisk together plain flour, Alchemy Fibre™ for Flour, salt, and instant yeast.
Step 2
Add in all of the water (~40degC).
Step 3
Using a rubber spatula, mix well until water is fully absorbed, forming a sticky dough ball.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Garnish with cherry tomato halves and fresh rosemary.
Step 8
Bake in a preheated oven (220degC) for about 30-35 minutes or until the underside is golden and crisp.
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