This gorgeous recipe and imagery is brought to you by our talented friends over at Smor Kitchen!
"In the past we've baked our focaccias on a baking tray, but Solidteknics pans are renowned for their even heating, which is really important when baking. For this recipe, we decided to do our second prove in the BIGGA Pan, and it worked perfectly. It's a small tweak but for us, it's a game changer as it allows the focaccia to mould into the shape of the pan. I think what I loved most about baking our focaccia in this pan is watching the olive oil bubble in the dough holes in the oven, and enjoying the oily crunch on the bottom and top of the focaccia."
— Jaharn, Smor Kitchen
Prep: 1 hr 30 mins | Cook: 20–30 mins | Serves: 4
Ingredients
- 1 sachet active-dry yeast (7g)
- 1⅓ cup warm water
- 3½ cups all-purpose flour
- ¼ cup garlic-infused olive oil, plus more for drizzling
- ¼ cup olive oil (or olive oil spray)
- Sea salt (Maldon recommended)
- Fresh sprigs of rosemary
- 2 potatoes, finely sliced
- Cracked pepper
Steps
- Add the warm water to a bowl and sprinkle the yeast on top. Give it a quick stir and let sit for 5–15 minutes until the yeast activates and bubbles.
- Using a stand mixer on low speed, pour in the yeast water. Gradually add flour, garlic-infused olive oil and 2 tablespoons of sea salt. Continue mixing until the dough pulls away from the sides. If sticky, add an extra ¼ cup of flour.
- Once you're happy with the dough consistency, shape it into a ball. Place in an oiled bowl, cover with cling wrap and let prove in a warm place for 1 hour until doubled in size.
- Punch down the dough. Generously oil your BIGGA pan and press the dough into it. Drizzle with garlic oil, cover, and allow a second prove for 30 minutes.
- Preheat oven to 220°C. Dimple the dough firmly with your fingers. Arrange potato slices over the top, pressing in gently. Scatter rosemary sprigs, drizzle generously with olive oil, and season with salt and pepper.
- Bake for 20–30 minutes until golden brown and the edges are crispy. Serve warm from the pan.
