Focaccia, Citrus Mix
Ingredients
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Flour
500g
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Lukewarm water
320ml
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Dry yeast
8g
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Cane sugar
2 tsp
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Olive oil
60ml
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Fleur de Sel
2 tsp
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Citrus Mix
2 tsp
Add the lukewarm water and the sugar to the bowl of a stand mixer with the dough attachment, and stir to combine. Sprinkle the yeast, mix, and let stand for 5 to 10 minutes until the yeast is foamy.
Set the food processor to low speed and gradually add the flour, olive oil, and salt.
Increase speed and continue mixing the dough for 5 minutes. (If the dough is too sticky and won’t come off the sides of the bowl, add more flour.)
Remove the dough from the bowl and use your hands to shape it into a ball. Add a little olive oil to the bowl, then return the dough and cover with a damp cloth. Place in a warm place. (I usually preheat my oven to minimum temperature and turn it off before placing my bowl in it.) Let the dough rise for an hour or until the dough is doubled in size.
Place the dough on a floured surface and roll it out into a rectangle. Cover the dough with the damp cloth and let the dough continue to rise for 30 minutes.
Preheat the oven to 200 • C. Transfer the dough to a large baking sheet lined with baking paper. Use your fingers to dig holes all over the surface of the dough. Drizzle olive oil evenly on top of the dough and sprinkle with the Citrus Mix. Bake for 20 minutes or until the top is lightly browned.
