Foccacia with NoMU Stir

Dissolve the yeast in the honey and half of the luke warm water.

Mix the flour and salt and make a well in the centre. Pour in the dissolved yeast mixture and with your hands making circular movements make a dough. Depending on the hydration levels of the flour you use you may need to add more water. Knead the dough until it is completely smooth and slightly glossy.

Make a round shape with the dough and score the top with a knife.

Place in a mixing bowl, cover with some flour and then cover the mixing bowl with a damp cloth. Prove in a warm place until it doubles in size. This should take about 40 minutes.

Take your proved dough and bash the air out until you have a flattish shape and spread over the STIR. Roll up the dough and then transfer to a baking tray. With your fingers push the dough out to fill the surface of the tray. It should be about 3cm in thickness. Grind over some salt and leave to prove, covered again with a damp cloth in a warm place until it has doubled in size again.

Bake in a preheated oven (180˚C) for 20 minutes until golden brown.

Remove from the oven and drizzle over some extra virgin olive oil.

Foccacia with NoMU Stir

Ingredients