Taipan BBQ
Easy-Peasey Focaccia
So much more! Just when you thought our rubs where only for meat and veg – let us introduce you to the versatility that exists in our whole range with this easy focaccia recipe. Use your freshly cooked focaccia base to make a bbq chicken pizza, our sauce base suggestion for this would be Taipan’s Oaxaca BBQ Sauce. Enjoy!
Ingredients
- 500g plain flour
- 7g dried instant yeast
- 2 tsp fine sea salt
- 5 tbls olive oil, plus extra for the tin
- 1 tsp Taipan BBQ Mongolian Mint or Mediteranean Magic
Method
- In a large mixing bowl, tip the flour and divide into two. Mix the yeast into one side of the flour, and the fine salt into the other side. Then mix everything together (Fun Fact: this initial separation prevents the salt from killing the yeast).
- Once the salt and yeast is mixed through, make a well in the middle of the flour and add 2 tbsp oil and slowly add 350-400ml lukewarm water, adding it gradually until you have a slightly sticky dough (you may not need all the water).
- Lightly dust your work surface with a little more flour. Tip the dough onto it, scraping around the sides of the bowl. Knead for 5-10 mins until your dough is soft and less sticky. Shape the dough into a ball and put into a clean bowl. Cover with a tea towel and leave to prove for roughly 1 hr in a warm spot until doubled in size.
- Oil a rectangle, shallow tin (25 x 35cm). Tip the dough into the tin, then stretch it to fill the tin. Cover with a tea towel and leave to prove for another 35-45 mins.
- Heat the oven to 220c conventional (200c fan forced). Press your fingers into the dough pushing all the way down to the pan to make dimples. Mix together 1½ tbsp olive oil, 1 tbsp water and then sprinkle the your Taipan BBQ seasoning and drizzle over the bread.
- Bake for 20 mins until golden. Whilst the bread is still hot, drizzle over 1-2 tbsp olive oil. Cut into squares and serve warm or cold with one of our amazing Mudgeeraba Spice Chutneys or Flavour and Spices'Aztec Tomato Relish.
