I’ve selected this recipe because it’s easy to make and very versatile in use (for example, toasted, grilled, croutons, sandwich etc.) and also the variety of toppings you can use to personalise your bread. It freezes well too.
You do really need to use a machine mixer as its a very wet dough which would be hard to do by hand. The main ESSE oven was used to bake the focaccia and I sat the dough onto of the lids to prove as its warm and cosy.
Ingredients
- 600g tepid water
- 700g strong white bread flour
- 10g dried yeast
- 15g caster sugar
- 10g fine sea salt
- 60g extra virgin olive oil, plus, extra for oiling your work surface
Toppings
- Pickled ginger
- Chilli and shallot oil
- Flaked sea salt
Method
- Place flour, yeast and salt into mixer bowl and attach the dough hook. Add the water and oil gradually until you have a wet dough, then increase the speed and mix for 15-18 minutes until the dough appears much whiter and is leaving the sides of the bowl.
- Pour the dough onto a clean damp work top for its bench rest. Gently fold, rest for 5 minutes and fold again, repeat once more, then using a dough scraper move the dough into a well-oiled bowl cover and rest in a warm place for 1-2 hours, until doubled in size.
- Brush a large rectangular tin (30x25cm) with olive oil. Pour the dough in. Dimple, push in strips of pickled ginger (used in sushi), prove for a further 20 mins. Sprinkle with flaked salt.
- Place in an oven preheated to 220c (ESSE dial guide top end of HOT) 10-15 mins, with the vent closed, turn down to 200c (ESSE dial guide middle of HOT) for a further 10 mins, vent open.
- Turn bread out immediately. Brush with chili and shallot oil, place back in oven directly on shelf for another 5 mins. Then cool on a rack.
Recommended serving with Aubergine and Red Pepper Chilli, sliced and toasted directly on the hotplate.
Recipe prepared and served by Dominique Ashford at Dale House Barn and Kitchen in the Forest of Bowland, North East Lancashire. A warm welcome is offered at Dale House with delicious home cooked meals made using either the ESSE 1000 X electric range cooker or the ESSE Ironheart wood-fired cooking stove.
Dominique has trained in some of the best professional kitchens in the country under Michelin starred chefs such as the Roux brothers and Aiden Byrne. She was head pastry chef at the Houses of Parliament for 13 years and also at Sir Terence Conran’s flagship restaurant, Le Pont de la Tour. She continues to do private chef work and consultancy to restaurants, individuals and high end brands such as ESSE Stoves and Range Cookers. She now uses her skills and imagination to run cookery and baking courses, guests are in-store for a culinary treat.
