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 (includes proving) | Cook: 20–30 mins | Total: about 2 hrs | 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
Equipment
- Solidteknics BIGGA Pan – used for the second prove and the bake, so the dough takes the shape of the pan and crisps on the base
- Stand mixer
- Mixing bowl (oiled, for the first prove)
- Cling wrap.
Method
1. Activate the yeast
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.
2. Mix the dough
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.
3. First prove
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.
4. Second prove in the BIGGA Pan.
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.
5. Dimple and top
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.
6. Bake for 20–30 minutes
Until golden brown and the edges are crispy. Serve warm from the pan.
Tips
- Slice the potatoes paper-thin. A mandoline gives even slices that crisp at the edges in the same time the bread takes to bake. Pat them dry before topping.
- Don't be shy with the oil. A well-oiled pan is what gives the base its fried, crunchy finish – and helps the focaccia release cleanly.
- Find a warm spot for proving. On cooler days, an oven with just the light on works well for the first prove.
