Focaccia with Egyptian Dukkah

Focaccia with Egyptian Dukkah

PREP TIME

15 mins minutes

COOK TIME

35 mins |Resting Time : 1 hour 45mins minutes

YIELDS

6-8

Ingredients

600ml luke-warm water

25g honey

7g instant yeast

900g plain flour, plus extra for dusting

1 tsp salt

½ cup extra virgin olive oil, plus extra for greasing

2 tbsp The Spice People Egyptian Dukkah

To serve, optional for dipping:

¼ cup extra virgin olive oil

1 tbsp The Spice People Egyptian Dukkah

Memories

Light and fluffy at the centre with a golden, crunchy crust, this Dukkah and olive oil–spiced focaccia is made for sharing. Perfect as a mezze platter hero, a warm starter torn by hand, or the foundation for generously filled sandwiches. Baked once, loved often, it keeps beautifully. Simply cool, store in a zip-lock bag, and enjoy for up to five days.

Directions

In a jug, mix the water, honey, and yeast until dissolved. Set aside for 2 minutes until frothy.

Meanwhile, sift the flour into a large bowl and stir through the salt. Make a well in the centre and pour in the yeast mixture. Using a spoon, gradually bring the flour into the liquid until a soft dough forms.

Continue kneading the dough in the bowl until all the flour is incorporated. Turn out onto a lightly floured surface and knead for a further 4 minutes, until smooth and elastic. Shape the dough into a ball.

Lightly oil a large, clean bowl, including the sides. Lightly oil the surface of the dough, then place it in the bowl. Cover with a clean tea towel and set aside in a warm place for about 1 hour, or until doubled in size.

While the dough is rising, make the dukkah oil by mixing the oil and The Spice People Egyptian Dukkah in a small bowl. Set aside.

Lightly grease a lipped baking tray with extra oil. Once the dough has risen, knead it gently for about 1 minute only. Avoid overworking, as this can make the bread tough. Stretch the dough to fit the tray.

Cover with a clean kitchen towel and allow to rise again in a warm place for 30–45 minutes.

Preheat the oven to 180°C (160°C fan-forced). Press your fingers into the dough, spacing them about 3–4 cm apart to create the classic focaccia dimples. Drizzle generously with the dukkah oil.

Bake for 35 minutes, until golden. Remove from the oven and transfer to a cooling rack to prevent steaming before slicing. Serve with extra dukkah oil for dipping, if desired.