Focaccia

Combine Wet Ingredients in a mixing bowl, mix until combined.

Add Dry ingredients into the mixing bowl, mix until combined.

Mix on Medium-High speed for 10 minutes.

Using two half pans, generously oil with Extra Virgin Olive Oil, and line with parchment.

Using a scale, divide dough into half (1kg/35.27oz) portions across both half pans.

Allow to proof for 20-40 minutes. Proofing times will naturally vary depending upon ambient temperatures and humidity.

Preheat Oven to 420°F/215.55°C

Oiling your hands first; dimple and shape dough. Allow to proof another 20-40 minutes.

Using a squirt bottle of water or by hand in a flicking motion. Lightly moisten the top of the dough.

(Optional) Evenly top your focaccia with sautéed onions, sweated in butter.

Apply Maldon sea salt.

Bake at 420°F/215.55°C for 10 minutes.

Pull bread and reduce oven temperature to 320°F/160°C. Cook for another 5-12 minutes.

Allow Bread to cool on a wire rack for 8 minutes before cutting.

Serve alongside garnishes and a glass of V.Sattui’s 2021 Collina D’Oro Pinot Noir.