Inspired by my love of sourdough, all things Italian and our upcoming holiday, I made Sicilian Focaccia. There was a point to making so many different types of focaccia in such a short space of time. Be sure to check back in to see what I did.
There is no way to describe how the wind pumps here in Gordons Bay. We always get a South Easter when it is hot, and sometimes when it’s not. Yesterday the wind was howling. Dave had got home before me and opened the sliding door. This created a huge pull force when I tried to open the front door. We have a security gate at our entrance which is for the ‘mud room’. But as the glass sliding door is not yet installed, the gate is covered with hard plastic sheeting. There is a small piece of metal to grip onto when opening the door. As I got it opened, the wind pulled it closed, tearing my one fingernail down to the nail bed. Surprisingly is was not sore and it didn’t break off.
Today’s inspiration ♥ Recipe For Sicilian Focaccia ♥ can be found on Lavender and Lime Click To Tweet
I have filed the nail down as far as possible and I have a piece of micropore over the nail itself. I usually keep my nails in line with the edge of my fingertips. They grow very easily but I don’t like to work with bread dough if they are too long. And if they are shorter than that the keyboard feels odd. Hopefully the nail will grow out completely before we leave for the UK. I don’t want to travel with the risk of tearing it further, or infection. I won’t be doing any kneading until it’s healed either, so this Sicilian Focaccia recipe is perfect. The machine did the hard work for me and I took care when using my hands to work with the dough. What length do you keep your nails?
Click on the links for conversions and notes.
- 50 g active sourdough starter
- 375 g water
- 20 g honey
- 500 g bread flour
- 9 g fine salt
- 30 g olive oil
- 1 onion peeled, cut in half and thickly sliced *
- 1 to mato thickly sliced
- 150 g mozzarella torn up
- Flaked salt for sprinkling
- Place the starter, water and honey into a stand mixer bowl
- Whisk using the dough hook until frothy
- Add the flour and salt and knead on a slow setting for 10 minutes
- Cover the bowl and leave in a warm place to prove until doubled in size
- Pour the oil into a large plastic container, coat the sides well with the oil
- Lightly brush some of the oil onto cling wrap and a Swiss roll pan
- Pour the dough into the plastic container and flip the dough over so that it is completely coated in oil
- Cover with the cling film and leave to prove for 2 hours until nicely puffed up
- Preheat the oven to 220° Celsius
- Tip the dough into the baking tin and stretch to fit as best you can
- Dimple the top with your fingertips, pushing right to the bottom of the tin
- Place the onions, tomatoes and mozzarella onto the top and sprinkle with flaked salt
- Bake for 30 minutes and leave to cool slightly before serving