happy saturday! what are your plans this weekend? Here’s another baking recipe for you. ✨ I make my focaccia with a sourdough base, but I’ve adapted the recipe so you can make it with yeast you can buy at the supermarket. This way, the recipe takes less than 3 hours in total, rather than over 24hrs. Apart from not using sourdough in this recipe, this is the recipe i made for @millaslunch earlier this week! Focaccia dough should be very bubbly, active, and springy. That’s how you get those lovely bubbles inside, and a good crust on the top. As for the toppings, these are very flexible and you can adapt based on what you might have in the pantry or what you fancy. •INGREDIENTS • Makes 12 servings: 750 grams bread flour (look for flour with more than 12.5 grams protein per 100 grams) 525 grams water 10 grams dry yeast (or 20 grams fresh yeast) 15 grams salt 1 tbsp olive oil For the topping: 10 cherry tomatoes 1/2 onion 1 tbsp dried oregano 1 tbsp fresh sage 1 tbsp Maldon salt cracked black pepper 4 tbsp olive oil. •INSTRUCTIONS • Method: - Start by mixing the yeast into the water. Mix the salt through the flour and add to the water. Start off by mixing it together with a wooden spoon or another utensil. Once it starts coming together, knead by hand. Knead for about 5-10 minutes, until you have a smooth dough. It might be sticky at first but just keep going! Don’t start adding more flour, it’ll end up making the dough too tight. - Add the bowl to an oiled bowl and cover with a damp tea towel and leave in a warm place in your flat for an hour, until it’s doubled in size. - Take the dough out of the bowl. Prepare the oven dish of choice with a bit of olive oil or parchment paper. Place the dough in the oven dish. Flatten it out a bit, making sure it’s fitting into the dish properly. Put away for another hour. - Preheat the oven to 230 C (445F). - Take the oven dish, and gently poke your fingers into the dough, all over, making little holes. Add the cherry tomatoes, onion, herbs, salt, pepper, and a generous helping of olive oil. - Bake for 25-35 minutes, until golden brown on top. - Let cool for 15 minutes before tucking in (hard, i know!) - Enjoy!! (en El Raval, Barcelona) https://www.instagram.com/p/CK8fwqoJZz6/?igshid=73swpct6b1np