{"id":16853,"date":"2020-10-01T19:15:31","date_gmt":"2020-10-01T19:15:31","guid":{"rendered":"https:\/\/www.onekingwest.com\/?p=16853"},"modified":"2020-10-01T19:15:32","modified_gmt":"2020-10-01T19:15:32","slug":"dinner-with-akshay-sun-dried-tomato-focaccia","status":"publish","type":"post","link":"https:\/\/www.onekingwest.com\/dinner-with-akshay-sun-dried-tomato-focaccia\/","title":{"rendered":"Dinner with Akshay: Sun-Dried Tomato Focaccia"},"content":{"rendered":"\n
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Sun-Dried Tomato Focaccia<\/h3>\n\n\n\n

We hear many of you have taken to baking your own bread while staying home, so Executive Chef Akshay Shastry has a tasty recipe to add to your repertoire… This week on Dinner With Akshay, we’re bringing you a scrumptious Sun-Dried Tomato Focaccia! Scroll down for the full recipe and if you have any questions or feedback, visit the Facebook or Instagram posts (@onekingwest) to leave a comment! #StayHomeWithOneKingWest<\/p>\n\n\n\n

Serves 6-10 | Prep Time: 1 Hour, 15 Mins (including 45-minute rest period) | Total Time: 26 Hours and 40 Mins (including 24-hour rest period)<\/p>\n\n\n\n

WHAT YOU\u2019LL NEED<\/h4>\n\n\n\n

1 tbsp. active dry yeast
\u00bd cup granulated sugar
\u00bd cup extra virgin olive oil
2.75kgs all purpose flour
\u00bd cup kosher salt
Spoonful of semolina
4 tbsp. grated Grana Padano
2 tbsp. sundried tomatoes
1 tsp. oregano
1 tsp. dehydrated parsley<\/p>\n\n\n\n

HOW TO PREPARE:<\/h4>\n\n\n\n
  1. 1. Dissolve \u00bd tbsp. dry active yeast in 150ml warm water with a good pinch of sugar in a small bowl.<\/li>
  2. 2. Cover and let sit until slightly bubbly. A few minutes in a warm location in the kitchen.<\/li>
  3. 3. Meanwhile, put 1.75L warm water in the Planetary Mixer and add \u00bd cup granulated sugar to the mixing bowl along with the yeast mixture. If a Planetary Mixer is not available to you, use a large mixing bowl and whisk instead.<\/li>
  4. 4. Rinse the yeast bowl with an additional 50 ml water and add. Whisk all together to dissolve the sugar.<\/li>
  5. 5. Add \u00bd cup extra virgin olive oil, approximately 2.75kg all purpose flour and \u00bd cup Kosher salt to the mixing bowl.<\/li>
  6. 6. Start mixing on the slow setting with the dough hook. Gradually mix in another 200 grams of all purpose flour if required.<\/li>
  7. 7. When the flour is absorbed, increase the speed so that the dough slaps roughly against the sides of the mixing bowl.<\/li>
  8. 8. When sufficient flour is added, the dough should \u201cball up\u201d around the dough hook, it should be soft with little to no stickiness.<\/li>
  9. 9. Remove the dough from the bowl and place on a floured work surface.<\/li>
  10. 10. Make into a large circle, tucking edges underneath so that the dough has a smooth surface all around.<\/li>
  11. 11. Rub the entire surface of the dough with olive oil, cover with cling wrap or a clean plastic bag, let proof for 1 hour or so in a warm location until roughly doubled in bulk.<\/li>
  12. 12. Divide dough into smaller portions and place on baking sheet with parchment paper dusted with semolina.<\/li>
  13. 13. Brush the dough portions with a mix of olive oil, dehydrated parsley & oregano.<\/li>
  14. 14. Top the dough with sundried tomatoes & grated Grana Padano (or whatever you like) and press down.<\/li>
  15. 15. Cover the trays with parchment and wrap well with cling wrap or clean plastic bags. Place in the refrigerator for at least 24 hours to allow for slow fermentation.<\/li>
  16. 16. Let the dough come to room temperature (1 hour or more). Proof in the proofer.<\/li>
  17. 17. Bake at 325\u00b0F for 20 to 25 minutes, while turning the tray around every 10 minutes.<\/li><\/ol>\n\n\n\n

    Top Tip: If you want to try out different toppings, rosemary, olives and garlic make for some tasty additions!<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    Sun-Dried Tomato Focaccia We hear many of you have taken to baking your own bread while staying home, so Executive […]<\/p>\n","protected":false},"author":1,"featured_media":16855,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false},"categories":[120,113],"tags":[],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.onekingwest.com\/wp-json\/wp\/v2\/posts\/16853"}],"collection":[{"href":"https:\/\/www.onekingwest.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.onekingwest.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.onekingwest.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.onekingwest.com\/wp-json\/wp\/v2\/comments?post=16853"}],"version-history":[{"count":0,"href":"https:\/\/www.onekingwest.com\/wp-json\/wp\/v2\/posts\/16853\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.onekingwest.com\/wp-json\/wp\/v2\/media\/16855"}],"wp:attachment":[{"href":"https:\/\/www.onekingwest.com\/wp-json\/wp\/v2\/media?parent=16853"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.onekingwest.com\/wp-json\/wp\/v2\/categories?post=16853"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.onekingwest.com\/wp-json\/wp\/v2\/tags?post=16853"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}