00:00:02dough and the way in which we’re going
00:00:03to cook it in a big tin so it’s nice and
00:00:06flat we’re going to push loads of
00:00:07flavors into it we’re going to make it
00:00:09into a focaccia so first things first
00:00:12because it’s baking it’s more like a
00:00:14science you have to be really accurate
00:00:17with it because they’re not like a
00:00:19recipe where you can add a bit more of
00:00:21this and a bit more of this you’ve got
00:00:22to be absolutely spot-on or it’s not
00:00:23going to work as we wanted to so the
00:00:25first thing is it’s all about measuring
00:00:26so flour the main ingredient we want a
00:00:32kilogram of this one kilo and then just
00:00:39keep your bag to one side because we’re
00:00:41going to be dipping a little to that
00:00:42flower to helpers so these can come out
00:00:45of the way because we’ve finished
00:00:47waiting now and then we’re going to make
00:00:53our dough on the surface so make sure
00:00:55you’ve got a really nice clean surface
00:00:58because it’ll pick up any bits of stuff
00:01:02that’s on your counter you don’t want
00:01:04that in your bread and then we’re going
00:01:05to make a big pile of flour try and get
00:01:12it awesome high they can go so in the
00:01:20middle of this make a well so put your
00:01:23hand in and just push the flour to the
00:01:26sides and then you make like a volcano
00:01:29like a hole in the middle and this is
00:01:32what’s going to hold all of our other
00:01:33ingredients
00:01:41so then we’ve got our water here we’ve
00:01:45already measured it out and we’ve got
00:01:47625 milliliters which is just over a
00:01:51pint that’s the right quantity and it
00:01:54needs to be the right temperature and
00:01:56that’s because we’re using yeast and
00:01:58yeast is a living ingredient so when we
00:02:02put water with it it’s going to come
00:02:05back to life and start acting and start
00:02:07creating oxygen and air and bubbles and
00:02:11that’s what makes your bread rise okay
00:02:12so so that we don’t kill it off your
00:02:16water can’t be too hot and because we
00:02:18don’t want to send it to sleep it can’t
00:02:20be too cold so it’s got to be lukewarm
00:02:23or sort of like room temperature and the
00:02:26way that I tell is if you’ve got your
00:02:28water if you can put your finger in and
00:02:30you can’t tell the difference in
00:02:32temperature ie doesn’t feel cold or it
00:02:36doesn’t feel warm then it’s the same
00:02:38temperature as your hand which means
00:02:40it’s perfect temperature fees yep that
00:02:42one yeah
00:02:43well good okay so half of this can go
00:02:47into your well it doesn’t have to be
00:02:56absolutely exact until it looks sorta
00:03:00four and then into that yeast and it’s
00:03:03three sachets in there seven grams each
00:03:13so to that mixture we’re going to add
00:03:16two tablespoons of sugar what that in
00:03:25it’s going to add just a bit of
00:03:27sweetness to your bread but I like to
00:03:29think that it gets your yeast all
00:03:33excited and on a sugar high so it makes
00:03:35your bread a bit better and then one
00:03:38tablespoon of sea salt okay and then we
00:03:47start mixing it in to mix your
00:03:50ingredients in the middle and then
00:03:52around the edge of you well keep
00:03:55catching the flour and getting that to
00:03:58join as a party as well and then bit by
00:04:00bit they’ll all start mixing together
00:04:03and you want to do that till it’s like
00:04:05them like pouring sugar mix it quickly
00:04:12and then it will thicken up the web
00:04:14burst through the banks so that’s like
00:04:18porridge and gloopy horrible porridge
00:04:21but still not apology so then I can I’m
00:04:25ready to add a bit more my Ward’s now
00:04:40and if you sighs going to get a bit low
00:04:42like this and it looks like it’s going
00:04:44to burst just push them off a bit for
00:04:47pictured it’s a flower from somewhere
00:04:49else and build up water you see these
00:05:02bubbles yeah this is you starting to
00:05:04work its waking up I’ve misplaced my way
00:05:30now so now I’m just wish Monsieur note
00:05:32ingredients get a wedge because that
00:05:35will change the glasses see the bread
00:05:37just cooking it all up and mixing it all
00:05:40together okay so it’s starting to come
00:05:49together a bit low so make sure you keep
00:05:52flouring your balls not too much because
00:05:54you don’t want to add too much flour tea
00:05:56mixture because it’ll dry it out also
00:05:58you don’t want it to stick and keep to
00:06:03the flowering it needs to and then if
00:06:11you that’s it if you push it out so it’s
00:06:15long that’s it and then you turn it this
00:06:19way if you grab it from the back and
00:06:21push it into itself take grab pull push
00:06:29grab pull push you end up with another
00:06:33long one that you push that flip it
00:06:36round do it again
00:06:42and this is kneading now this gets the
00:06:46flour doing what it should be doing so
00:06:49it gets it all nice and elastic tempted
00:06:51and works the gluten in the flour which
00:06:53is what gives your bread its texture and
00:06:55the more you knead it and the rougher
00:06:57you are the best of the bread and if it
00:07:04soaks up all you flower like this and
00:07:07you keep adding little sprinkles so can
00:07:15you see that already it looks a lot
00:07:16smoother and it feels different doesn’t
00:07:19mean it feels a bit spring gear a bit
00:07:22more elasticated and actually does get a
00:07:27bit puffier because by folding that over
00:07:31there we’re trapping air into it and you
00:07:37should do this about five minutes
00:07:40trust me this your cocoon so look you
00:07:44see how the skin of yours is still quite
00:07:46dimpled yeah where we keep kneading
00:07:49that’s going to go you really can be as
00:07:58rough as you want persuading it that it
00:08:17wants to be a ball
00:08:26yeah lovely so Pat it into a round
00:08:31we’ve got no big air holes on the
00:08:34surface it’s quite nice and smooth and
00:08:38you’ve been needing it for about five
00:08:41minutes so that it gets springing it so
00:08:43if you push your thumb in and it’s your
00:08:44bounce-back boom so that goes into a
00:08:54bowl and you want to put flour in your
00:08:57balls it doesn’t stick so the same way
00:09:00that you put it on the surface of your
00:09:02that you need it on just sprinkle some
00:09:05in and then just run these under the tap
00:09:19and rinse them out hit at the damp this
00:09:21will keep the moisture level in the
00:09:24bottle nice and high so that you don’t
00:09:26dry out whites proving improving means
00:09:30that it’s just the yeast growing and
00:09:31it’s growing in size and we want it to
00:09:34double so hopefully it’ll be just about
00:09:36touching that by the time I wanted
00:09:38that’s going to be about an hour so
00:09:40that’s going to stay somewhere warm so
00:09:43we didn’t have to wait an hour to show
00:09:45what it look like this one’s been going
00:09:49for an hour you can see that it’s twice
00:09:52the size so that’s full of air created
00:09:55by the yeast yeah you can see all the
00:09:59bubbles where the dough is stretching
00:10:01and this is you know perfect full of
00:10:06lovely spring G bubbles so what we do
00:10:10now is we want it we want to knock all
00:10:12that air out and we want to knead it
00:10:14again quickly before we put it into the
00:10:17tin that we’re going to bake in so we do
00:10:19a thing called knocking it back which
00:10:20basically just involves punching it so
00:10:24if you can punch it for me don’t be shy
00:10:26and really go for okay alright just once
00:10:32now we’re gonna need
00:10:36if you flour the surface so that it
00:10:40doesn’t stick that’s it and then just
00:10:48knead it again like you did before just
00:10:52to get the texture going again to get
00:10:54the gluten working in the flour and to
00:10:56get it back so we can shape it to this
00:10:59in the right shape that we want to bake
00:11:01into bread which is going to be in the
00:11:03tin so we don’t have to do it for as
00:11:06long this time
00:11:08just to get it back to a similar texture
00:11:11that it was before it we don’t want this
00:11:14even that big tear it like this big tear
00:11:18in it there we want to get rid of that
00:11:20so this is big air bubbles at the moment
00:11:22you want to like comparin compound it
00:11:25also we’ve got nice little bubbles again
00:11:28well that looks pretty good does it feel
00:11:30smooth and springy yeah it can go in it
00:11:35too – we’re going to cook it in this and
00:11:42this is going to need oiling just a
00:11:44little bit so it doesn’t stick so if you
00:11:47put a splash of oil in olive oil yep
00:11:53and then just move it around the tin
00:11:54with your hands across the bottom and up
00:11:58the sides great so that’s all ready and
00:12:06then we’re going to roll this out to the
00:12:07right sorta size for the tin so you need
00:12:09a rolling pin bit more flour and because
00:12:16it’s so springy because you’ve kneaded
00:12:18it so well you’re gonna have to be quite
00:12:20tough with it and show you who’s boss to
00:12:21get it to the right size brilliant I go
00:12:26into the middle and go that way not
00:12:29rolling it back you roll it back on
00:12:31itself sit and check what’s ticking
00:12:34yep three so cute in now so this is
00:12:52going to sit in that tin for another
00:12:53hour and it’s going to double in size
00:12:54like it did before and we want to push
00:12:58lots of flavors in it so we’re going to
00:13:00do it now because if we do it later
00:13:03it’ll be full of air like a balloon and
00:13:05then if we stop poking our fingers into
00:13:08it it’ll push all of the air out until
00:13:10deflate so we’re going to put our
00:13:14flavors in we’re going to go with garlic
00:13:17and rosemary
00:13:19so pull the cloves of the ball so that
00:13:27it rose beautifully in all the flavor
00:13:29seeps out we’re going to squash them so
00:13:32this is one of your nice skills take the
00:13:34clothes you put it on its flat side so
00:13:37he doesn’t roll around have the brunt of
00:13:40the knife facing you and then with the
00:13:43palm of your hand and your fingers
00:13:44absolutely out of the way you squash it
00:13:48that’s it ticking you carry on with
00:13:51those great so that looks like an
00:14:09absolute load of garlic doesn’t it but
00:14:11because it’s going to roast in the oven
00:14:13we’re going to put it with lovely Varian
00:14:15olive oil it’s going to roast in the
00:14:17oven and it’s going to become much more
00:14:18mellow and a lot sweeter it’s going to
00:14:20be delicious
00:14:20and so Rosemarie and we don’t want the
00:14:26woody stalks in the middle we just want
00:14:29the nice flavors and leaves so we just
00:14:34hold it at one end
00:14:37and then run your fingers down the stalk
00:14:40and push the leaves off lovely so
00:14:51because this is naturally quite delicate
00:14:56if that just sits on top of the bread
00:14:58and bakes in the oven it’s going to burn
00:15:01and go to crispy so we’re going to make
00:15:03sure it’s liquid after in the oven and
00:15:05I’m going to put some oil on so if you
00:15:06just put a splash on bubbly and some bit
00:15:12salt and pepper that’s it now I mix it
00:15:18all up and scrunch it that’s when we get
00:15:20all the tips of the oils out to the
00:15:22rosemary same with the garlic too and
00:15:25there’ll be loads of lovely flavors on
00:15:27your fingers now and you want to we’re
00:15:28going to push holes into the dough for
00:15:31all that flavor to sit in so yeah yep do
00:15:34you push them in and push your fingers
00:15:36right to the bottom and stretch and
00:15:38scrunch that’s it
00:15:42great now I’m with the flavour and you
00:15:46can push that in as well
00:15:47pushing scrunch acid in a drizzle of
00:15:52olive oil because that’s going to keep
00:15:54it all nice and juicy
00:15:57to make sure it doesn’t all spread you
00:15:59out the bottle just put your thumb over
00:16:01the top so you can control the flow and
00:16:03just do a nice little drizzle all the
00:16:05way over only bring so you’ve scrunched
00:16:12all of those flavors in there and this
00:16:14is going to do what the dough did before
00:16:16so it’s going to prove again and double
00:16:18in size so we’ll cover it with a tea
00:16:20towel and we’ll keep it somewhere warm
00:16:23and then this is what it’ll look like
00:16:27after an hour so because we just put a
00:16:32little bit of salt and pepper with thee
00:16:34with the garlic and the rosemary when
00:16:36you were scrunching it you can put a
00:16:37little bit more on just before it goes
00:16:40into the oven
00:16:50beautiful so that’s all oven ready now
00:16:53so that’s going to go into a preheated
00:16:55oven at 220 for about 20-25 minutes and
00:16:59it’s going to be all lovely and golden
00:17:01and have a really nice lovely crunchy
00:17:04surface and the way that you can test
00:17:06for it is to tap it and we’ve got one in
00:17:08the oven so I’ll show you what I mean so
00:17:21when it’s baked after 25 minutes it
00:17:24looks like this and you can tell it’s
00:17:28good because you can tap it and it
00:17:31sounds hollow you let that cool down
00:17:33just a bit maybe for like 10 minutes and
00:17:35then you can tip it down this is another
00:17:44good way to tell if it’s cooked
00:17:47tap it that’s it ready to eat it
00:18:07properly it should be nice bubbling so
00:18:12stir it so easy
”