Beer glazed Thai basil Focaccia
Adapted from this beer glazed bread and the Focaccia recipe from thekitchn.com
One Focaccia about 27x19cm
300g bread flour
175ml warm water
60g Chili lemon infused Extra virgin Olive oil
120ml normal olive oil
1 bunch of Thai basil, chopped
1 medium chili, the large ones which are not as hot, scrapped and chopped
2 tsp cracked pink salt
1 tsp cracked pepper
Combine your yeast and water in a jug, Stir to dissolve and leave for 20 minutes to get foamy.
In a large bowl combine your flour, salt, yeast mix and flavoured oil. Knead until you get a smooth ball but still slightly tacky. Coat with oil and place in clean bowl.
Cover bowl with cling film and leave to rest and proof 1-2 hours.
Pre heat oven to 250c and place your pizza stone in the oven. Line a flat baking tray with grease proof paper, oil generously with unflavoured oil.
Prepare your beer glaze. In a frying pan, fry off your basil and chili in 30ml of olive oil. Add your beer and leave to reduce until most of liquid is gone.
Punch down dough and place in your dough in prepared tin, stench it out as much as possible. Cover with a damp towel and leave to rest for 30 minutes.
With your hands spread the beer glaze then poke dents in your bread, pushing the herbs into the dents. Coat with remaining olive oil and sprinkle your salt and pepper.
Place in oven and turn it down to 190c. Bake for 20 minutes. It may come out darker because of the glaze.
Remove from pan straight away to cooling rack. Leave for 10 minutes.