Focaccia with The Perfect Oil TM

Recipe in collaboration with Esther Samson 

Preparation time : 12 to 24 hours

Yield: 8 servings

Ah, homemade focaccia! A true ode to Italy, this recipe promises to transport your senses straight to the sunny shores of the Mediterranean. Picture the enchanting aroma of freshly baked bread, mingling with the scent of honey and everything bagel spices filling your kitchen.

With simple ingredients and a bit of patience, you'll achieve wonderfully soft bread with a golden, crispy crust. The Perfect Oil TM, by Maison Orphée, adds a smooth, rich, buttery flavour without any greasiness, giving the bread a beautiful golden hue.

Whether you’re pairing it with a comforting soup, using it as a base for your favourite sandwiches, or simply enjoying it on its own (a quick dip in one of our flavoured olive oils, anyone?), this focaccia will add a delicious touch to your meals. A gourmet experience too good not to share!

INGRÉDIENTS 

• 3300 g (1 ¼ cups) lukewarm water
  
• 130 g (1/2 cup) milk
• 2 g (1/2 tsp) instant yeast
  
• 22 g (1 tbsp) honey
  
• 54 g (1/4 cup) Maison Orphée The Perfect Oil TM, plus 54 g (1/4 cup) more for coating the bowl, baking sheet, and topping
  
• 500 g (3 1/3 cups) bread flour or type 00 flour
  
• 6 g (1 tsp) of Maison Orphée Fine Grey Sea Salt
  
• 30 ml (2 tbsp) everything bagel seasoning or Maison Orphée Coarse Grey Sea Salt

PREPARATION

1. In a bowl, mix the water, milk, instant yeast, honey, and The Perfect Oil TM.
   

2. In a second bowl, combine the flour and salt. Mix well.
   

3. Gradually pour the liquid mixture into the dry mixture, stirring well until a homogeneous dough forms.
   

4. Transfer the dough to a bowl lightly coated with The Perfect Oil TM. Cover with a cloth or plastic wrap and let it rest in a turned-off oven with the light on for 30 minutes.
   

5. After 30 minutes, take the dough out of the oven. Stretch one side of the dough and fold it over itself. Repeat this process for the remaining three sides of the dough. Then, place the dough in the refrigerator for 30 minutes. Repeat this process three more times, allowing the dough to rest for 30 minutes between each set of folds.
   

6. Let the dough rest in the refrigerator for 12 to 24 hours.
   

7. Transfer the dough to a well-greased rectangular mold, then gently spread it out with your fingers. Cover with a cloth or plastic wrap and let it rest at room temperature for 1.5 hours or until it has doubled in volume.
   

8. Preheat the oven to 375 °F.
   

9. Lightly wet your fingers and press them into the dough to create the characteristic dimples of focaccia. Drizzle generously with The Perfect Oil TM and sprinkle everything bagel seasoning or coarse grey sea salt over the top.
   

10. Bake for 30-35 minutes, or until golden brown. Once baked, remove from the oven and let cool for 15-20 minutes before cutting and serving.