Your Saf helper for this recipe:
- 1 sachet Saf-instant yeast 11g
- 270g flour
- 200ml water
- 75ml olive oil
- 15g salt
- 5 dates
1- In a mixing bowl, combine the flour, salt, oil and the Saf-instant yeast working the mixture into a consistent dough.
2- Finish kneading with a rolling pin. Add the previously chopped dates to the dough and shape into a ball. 3- Put the dough in the bowl and cover with a clean tea towel.
4- Leave to rest for 30 mins at room temperature.
5- Remove the dough from the bowl and divide it into equal parts of about 350g.
6- Cover and leave to rest another 10 mins.
7- Shape 1.5 cm thick triangles using a rolling pin.
8- Then using a knife, make 6 incisions on each triangle in the shape of an ear of wheat. Place the triangles on a baking tray, cover and leave to rest for 1h.
9- Using a pastry brush, moisten the dough triangles with water.
10- Bake for 15 mins in a pre-heated oven at 230°C. Upon removing from oven, brush the focaccia with olive oil.
Ingredient temperature performs a significant role in developing proper structure in many baked goods. For this recipe, it is recommended to use ingredients in room temperature.