About the Recipe
I personally absolutely love making focaccia - any shape or flavour. It is such a forgiving dough and it is my favourite to bake.
Ingredients
350ml water
5g yeast
400g white bread flour
3tbsp granulated sugar
Pinch of salt
50g melted butter
Olive oil
2-3 ripe bananas
1tbsp granulated sugar
60g brown sugar
1tbsp ground cinnamon for coating
100g caster sugar for coating
Preparation
Step 1
In a large bowl mix the water, yeast, flour, salt and sugar until a rough dough forms. Let it rest for 20 minutes.
Step 2
Oil your hands and stretch the dough from the top of the bowl, pulling it up and then to the other end. Repeat and cover. Let it rest for 20 minutes and repeat the stretch and fold. Cover and refrigerate overnight (12-24 hours).
Step 3
Take the dough out of the fridge and fold the same way as before. Try to fold every 30 minutes for 3 hours.
Tip the dough onto a floured surface and cut into small pieces to form a little loaf. Place them into buttered molds and leave to raise for half an hour. Brush with melted butter
Step 4
Meanwhile, cut bananas into chunks and mix them with cinnamon and brown sugar. Preheat the oven to 200°. When the mini loaves are ready, stuff them with chunks of banana and drip with leftover sugar. Bake for 30 minutes until beautifully golden and rustic. Brush with the leftover butter and dip them in cinnamon sugar to coat. This is another level of focaccia.