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.
Sponsored Content
Meet Force, the new player in stainless-steel commercial cookware
Sponsored by Tomkin
Posiflex ZT Series: the game changer
Sponsored by Goodson
Trending Now
Resources
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Fusce ac ornare lectus. Sed bibendum lobortis...
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Fusce ac ornare lectus. Sed bibendum lobortis...
Sign up for our newsletter