Focaccia Arabico
Ingredients
- 4 c ‘00’ or all purpose flour
- 1/4 tsp dry yeast
- 1 1/2 c water at room temperature
- 2 tsp salt flakes
- 1 tbs extra virgin olive oil
- Add the topping in the following order
- 1 - drizzle with tahini
- 2 - generous sprinkle of coconut sugar
- 3 - press pitted dates in
- 4 - press in almonds & slivered almonds
- 5 - sprinkle a mix of raw & tossed sesame seeds
- 6 - sprinkle cardamom powder
Preparation
In a large bowl put flour, yeast, and start with 1 c of the water (then add the rest as you need). Mix with a chopstick or fork. Don’t add all the water at once as you may not need it all (depends on your flour)
Add salt & olive oil and continue mixing with the chopstick. Then use your fingers to gather your mix together to end up with a texture of a very soft dough
Cover with cling wrap and allow to rise for 12hrs
Preheat oven 200°C
Lightly oil your hands with tahini and gently lift the dough (it will be sticky) out of the bowl and spread it into an oven tray which is lightly brushed with tahini (or on lined with baking paper)–here I used half of the dough for the size of this oven tray
Create dimples on top of the rolled out dough with the tips of your fingers
Bake for 15-20mins or until bread is golden
Take out of the oven and lightly brush the edges of your focaccia bread with maple syrup