Makes 8 | Prep: 10 minutes + resting | Cook: 30 minutes

4 PersonalPoints per focaccia

DF, NF, V, VEG

 

 

 

Ingredients: 

  • 1⅔ cup (250g) plain flour, plus extra for dusting
  • 2g dry yeast
  • 1 tbs olive oil

         

        Instructions:

        1. Lightly spray the WW Mini Bread Mould tray with oil and set aside. Combine flour, yeast, ¾ teaspoon salt and ¼ cup (60ml) lukewarm water in a medium glass or stainless steel bowl. Gradually pour in a further 150ml lukewarm water. Mix dough with a wooden spoon until it forms a sticky dough.
        2. Transfer dough to a lightly floured surface. Use wet hands to shape into a log about 32cm in length. Divide into 8 x 4cm-long pieces and place into prepared bread moulds. Cover with a clean tea towel and leave to rest at room temperature for 1 hour and 30 minutes, or until doubled in volume. 
        3. Mix oil and 2 tablespoons water in a small bowl or glass. Brush over dough pieces. Lightly press your fingers into each dough to create hollows. Cover and rest for a further 30 minutes. 
        4. Preheat oven to 180°C. Brush remaining oil mixture over the top of focaccias. Bake for 25-30 minutes, until golden. Stand for 5 minutes before gently turning out onto a wire rack to cool completely. Serve as is or slice in half and place in toaster before eating.

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