Recipe Lavender focaccia

Ingredients

  • 100g Macphie Softie®
  • 1kg baker's grade bread flour
  • 40g yeast
  • 700g water
  • Lavender
  • 50g extra virgin olive oil, plus extra for drizzling
  • Sea Salt

Method

  1. Add the flour, Macphie Softie®, yeast, water and Olive oil into a spiral mixer and mix for 10-15 minutes on a medium speed until the gluten has developed.

  2. Place into a container with a lid and leave in the fridge over night for a retarded prove.

  3. Next day, remove the dough from the fridge, place into a baking tray lined with olive oil, drizzle with some more olive oil and allow to prove 40°C / 85% RH.

  4. Once proved, season well with sea salt and place into a pre heated at 210°C for 18-20 minutes until fully baked.

Products used