The cheesy garlic focaccia from Salt Meats Cheese is perfect for at-home dining. The simplicity means there’s nowhere to hide mistakes, so quality ingredients and excellent technique are a must. Follow along as director Stefano De Blasi talks through the process behind the popular takeaway option.
Ingredients
Base
- 300g 00 flour
- 180ml water
- 9g salt
- 7g yeast or yeast sachet
- 1/2 tablespoon sugar
Toppings
- Fresh crushed garlic
- Extra virgin olive oil
- Mixed herbs
- Pinch of salt
- 60g cheese
Method
- Mix the ingredients for the dough together gently.
- Allow the dough to rest for about 24 hours, up to 48 hours if possible — the longer it has to rest, the fluffier it will be.
- Stretch the dough into a round, pizza-like shape, about an inch thick.
- Add the toppings.
- Put the focaccia in the oven. For a crispy texture, dust the bottom of the dough with semolina before putting it in the oven.
