I recently stumbled over Izy Hossacks wonderful cookbook ‘Topped with Cinnamon’ and I tried out the flatbread recipe for her butternut squash and cheese focaccia. And I am so proud I barely changed the recipe :-D
Her recipe asks for two different kinds of flour – pastry flour and wholemeal flour – tepid water, salt and dry yeast. As I only had type 550 flour and no wholemeal, I only used this. Water, no problem this I have, but the yeast was another problem. I only have fresh yeast at home, so I went on search for a conversion chart. And now I know one teaspoon of dry yeast equates roughly 8-gram fresh yeast.
With everything at hand, I started. First step is mixing the flour and salt and pouring the water into the flour. I left a bit water in the bowl to dissolve the yeast in it. Next step, pouring the yeast into the flour and water mixture. Now I roughly stirred it, then a very short kneading and the dough is ready to rise.
If you have a bit more time you can let the dough rise for up to 24 hours. The only difference is, it then should be kept in a cooler environment (18 degrees). As I wanted my focaccia instantly, my dough moved into the bathroom…. Yeah, I know sounds strange, but this is the warmest place right now in our apartment :-D
Here you can see the dough after mixing, then after rising 2,5 h and at last after stretching.
I left the dough 2,5 hours to rise... He obediently doubled. Thank you, lovely dough, <3
Now a bit of stretching to get the dough on the baking tray. Here I allowed the dough to rise again for 30 minutes.
On the photo you can see the difference after the last 30 minute rising period.
During the 30 minutes, I prepared the butternut squash, minced some sage and crumbled the blue veined cheese. But if this recipe worked and the focaccia was tasty you will only know tomorrow. All you get today is a bread cliffhanger :-D
