Dulce De Leche Focaccia
Ingredients
Directions
Mix in the yeast and salt in the warm water, letting it dissolve thoroughly.
Having the flour in a large bowl add the water slowly. You can use your hands to mix the dough or a fork or a spatula, hand worked for us. While adding in the water also add in the oil.
HINT: The dough should be sticky but uniform.
We’ll be moving the dough to a different bowl now, make sure that the new bowl you place the dough in has been brushed with some oil and its big enough to prevent the dough from sticking to the sides and overflowing.
Cover the dough and let rest for around 40 minutes at room temperature.
Per-heat the oven to 200 C
Using a large tray (we used a rectangular tray 25x30 cm) oil the surface thoroughly (around 3 tbps of oil) and sprinkle some semolina, this will prevent the focaccia from sticking.
Place the dough on the tray and spread gently with your hands to the edges of the tray.
Create loads of holes (not breaking the dough) on the dough by pressing down with your fingers throughout the entire dough.
TIP: Oil up your hands to prevent the dough from sticking when you press it.
You can now start placing the dulce de leche throughout the focaccia, add as many nuts, blue berries and chocolate chips as you like.
We are going to the let the focaccia rest another 40 minutes before cooking, you can cover up the focaccia using a warm tea towel.
Bake in the oven between 25-30 minutes.
Let it rest a little, for about 10 minutes before finishing it with some dulce de leche drizzling.
