the Breville Test Kitchen

Sea Salt Focaccia

Name: Sea Salt Focaccia
Cook time: 1200 s
Total time: 10800 s
Yield: Serves 12
Ingredients: 1⅔ cups (400 ml) water; 1 tbsp milk; ½ cup (120 ml) extra-virgin olive oil - divided, plus extra 2 tbsp for greasing; 3⅔ cups (550 g) bread flour; 2 tsp instant dried yeast - (7g sachet); 1½ tsp kosher salt; Coarse sea salt - to sprinkle

Whipping up the dough for this light and airy focaccia is easy with the Breville Food Processor. It’s then stretched and proofed, before a stint in a hot oven. A golden crust and soft pillowy interior, sprinkled with sea salt and dappled with olive oil…this is a little bit of Mediterranean magic.

This recipe is made even easier by using our Smart Oven Air Fryer Pro.

the Paradice™ 16

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3 hrs total time

20 mins active time

Easy

Serves 12

Ingredients

Measurements:

1⅔ cups (400 ml) water
1 tbsp milk
½ cup (120 ml) extra-virgin olive oil
divided, plus extra 2 tbsp for greasing
3⅔ cups (550 g) bread flour
2 tsp instant dried yeast
(7g sachet)
1½ tsp kosher salt
Coarse sea salt
to sprinkle

Instructions

1
Place the water, milk and ¼ cup (60ml) oil in a liquid measuring cup and whisk to combine.
2
Assemble the processor with the blue dough blade in the bowl. Add the flour, yeast and kosher salt. With the processor on, add the wet ingredients through the feed chute and process for 1 minute.
Tip: For best results don’t overprocess the dough.
3
Transfer the dough to a well-oiled bowl and turn to coat in the oil. Cover with plastic wrap. Place in the oven on rack position 8. Set the oven to Proof, Convection, 38°C, for 30 minutes and press Start to proof.
Tip: Alternatively, place the bowl with the dough in a warm place and proof for 1 hour or until double in size.
4
Working with the dough in the bowl, using wet hands, pull and stretch the dough from the side and fold over the top. Give the bowl a quarter turn and repeat stretching and folding 7 more times. Cover and return to the oven to proof for a further 30 minutes.
5
Repeat stretching and folding the dough 7 times. Cover and return to the oven to proof for a further 30 minutes.
6
Grease a 20cm x 30cm baking pan with 2 tablespoons oil. Gently turn the dough out into the pan. Fold the dough over itself 3 times and turn over so the smooth side is facing up. Cover the pan with an upturned pan, or loosely cover with plastic wrap. Move the wire rack to position 7. Place the pan in the oven and proof for 15 minutes.
7
Using oiled fingertips, poke and stretch the dough into the corners of the pan. Return to the oven, uncovered, to proof for a further 15 minutes.
8
Remove the dough from the oven. Select Phase Cook for P1 and set the oven to Bake, Convection, 220°C, for 18 minutes. Press Confirm for P2 and set the oven to Bake, Convection, 175°C, for 5 minutes and press Start to preheat. Meanwhile, continue to the next step.
Tip: If using a conventional oven, preheat to 220°C fan assisted.
9
Using oiled fingertips, poke and stretch the dough again into the corners of the pan. Cover with the remaining ¼ cup (60ml) oil and sprinkle with sea salt.
10
Once preheated, place the pan in the oven and bake the focaccia until golden and crisp.
Tip: If using the conventional oven, place the focaccia in the middle of the oven and cook for 18 minutes. Reduce the temperature to 175°C and cook for a further 5 minutes.
11
Stand the focaccia in the pan for 5 minutes, before turning onto a rack. Serve warm or cool.

Sea Salt Focaccia

the Paradice™ 16

Shop

3 hrs total time

20 mins active time

Easy

Serves 12

Instructions

Place the water, milk and ¼ cup (60ml) oil in a liquid measuring cup and whisk to combine.

Assemble the processor with the blue dough blade in the bowl. Add the flour, yeast and kosher salt. With the processor on, add the wet ingredients through the feed chute and process for 1 minute.

Tip: For best results don’t overprocess the dough.

Transfer the dough to a well-oiled bowl and turn to coat in the oil. Cover with plastic wrap. Place in the oven on rack position 8. Set the oven to Proof, Convection, 38°C, for 30 minutes and press Start to proof.

Tip: Alternatively, place the bowl with the dough in a warm place and proof for 1 hour or until double in size.

Working with the dough in the bowl, using wet hands, pull and stretch the dough from the side and fold over the top. Give the bowl a quarter turn and repeat stretching and folding 7 more times. Cover and return to the oven to proof for a further 30 minutes.

Repeat stretching and folding the dough 7 times. Cover and return to the oven to proof for a further 30 minutes.

Grease a 20cm x 30cm baking pan with 2 tablespoons oil. Gently turn the dough out into the pan. Fold the dough over itself 3 times and turn over so the smooth side is facing up. Cover the pan with an upturned pan, or loosely cover with plastic wrap. Move the wire rack to position 7. Place the pan in the oven and proof for 15 minutes.

Using oiled fingertips, poke and stretch the dough into the corners of the pan. Return to the oven, uncovered, to proof for a further 15 minutes.

Remove the dough from the oven. Select Phase Cook for P1 and set the oven to Bake, Convection, 220°C, for 18 minutes. Press Confirm for P2 and set the oven to Bake, Convection, 175°C, for 5 minutes and press Start to preheat. Meanwhile, continue to the next step.

Tip: If using a conventional oven, preheat to 220°C fan assisted.

Using oiled fingertips, poke and stretch the dough again into the corners of the pan. Cover with the remaining ¼ cup (60ml) oil and sprinkle with sea salt.

Once preheated, place the pan in the oven and bake the focaccia until golden and crisp.

Tip: If using the conventional oven, place the focaccia in the middle of the oven and cook for 18 minutes. Reduce the temperature to 175°C and cook for a further 5 minutes.

Stand the focaccia in the pan for 5 minutes, before turning onto a rack. Serve warm or cool.