AuthorSaf-instantIn a mixing bowl, combine the flour, salt, oil and the Saf-instant yeast working the mixture into a consistent dough.
Finish kneading with a rolling pin. Add the previously chopped dates to the dough and shape into a ball.
Put the dough in the bowl and cover with a clean tea towel.
Leave to rest for 30 mins at room temperature.
Remove the dough from the bowl and divide it into equal parts of about 350g.
Cover and leave to rest another 10 mins.
Shape 1.5 cm thick triangles using a rolling pin.
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.
Using a pastry brush, moisten the dough triangles with water.
Bake for 15 mins in a pre-heated oven at 230°C. Upon removing from oven, brush the focaccia with olive oil.
Ingredients
Directions
In a mixing bowl, combine the flour, salt, oil and the Saf-instant yeast working the mixture into a consistent dough.
Finish kneading with a rolling pin. Add the previously chopped dates to the dough and shape into a ball.
Put the dough in the bowl and cover with a clean tea towel.
Leave to rest for 30 mins at room temperature.
Remove the dough from the bowl and divide it into equal parts of about 350g.
Cover and leave to rest another 10 mins.
Shape 1.5 cm thick triangles using a rolling pin.
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.
Using a pastry brush, moisten the dough triangles with water.
Bake for 15 mins in a pre-heated oven at 230°C. Upon removing from oven, brush the focaccia with olive oil.
