Focaccia Toasts

I use a Gino D’campo Focaccia method but I can’t find a link to add, so here it is with my own tweak to make light toasts for party nibbles. If you can bear not to dig into it, it is best left over night till you make the toasts. I have to hide it if I want to do that in my house!

If you just want to make some Foccacia ahead of time freeze it as soon as it has cooled and it will still taste bready and fresh when you defrost it.



500 g plan bread flour
7 g of easy bake yeast
2 teaspoons of coarse salt
4 1/2 tbsp extra Virgin Olive Oil

Handful of ice cubes

1. Use the 1/2 tbsp of oil to grease a rectangle baking tray
2. Mix the salt flour and yeast in a bowl
3. Add 3 tbsp of oil and 300 ml of warm water then mix into dough
4. Tip onto a floured surface and knead for 5 minutes (my favourite relaxing activity)
5. When the dough is smooth and bouncy it’s ready to go back into the bowl and into a warm place for about an hour until it has doubled in size
6. Tip the risen dough onto your baking tray and use the heal of your hand to press it into a rectangle that fills the tray
7. Make indentations with your fingers all over the top
8. Cover with a tea towel and leave to rise again for 40 mins
9. Preheat your oven to 180c
10. Pour your remaining oil over the dough and allow it to pool in the indentations
11. Sprinkle with rough salt
12. Scatter your handful of ice cubes over the bottom of the oven and bake the focaccia for 20-30 mins until golden
13. After it has cooled, or even the next day, slice it as thin as you can and toast on a very hot griddle pan to use as Foccacia Toasts


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