Yield (focaccia)
Original: 1 focaccia
Guinness Focaccia
Tender focaccia with a crisp top, chewy interior, and deep malty stout flavor.
BreadPrep: 30 minCook: 25 min
Recipe
Ingredients
- 250 g bread flour
- 200 ml Guinness stout, de-alcoholized, for dough
- 25 ml Guinness stout, de-alcoholized, for glaze
- 5 g brown sugar, for glaze
- 6 g salt
- 2.5 g instant dry yeast
- 20 g olive oil, for dough
Method
- 1. Gently simmer enough Guinness to remove most of the alcohol, then measure 200 ml for the dough and 25 ml for the glaze.
- 2. Simmer the 25 ml Guinness with the brown sugar until slightly syrupy.
- 3. Mix the flour, salt, and yeast in a large bowl.
- 4. Add the 200 ml de-alcoholized Guinness and olive oil.
- 5. Stir until a sticky dough forms, then knead or stretch and fold until smooth.
- 6. Cover and rest at room temperature for 1 to 2 hours until doubled and bubbly, or refrigerate for up to 48 hours for slower fermentation and more flavor.
- 7. Generously oil a pan and scrape in the dough.
- 8. Stretch gently to fit, then cover and rest until puffy.
- 9. Preheat the oven to 220°C.
- 10. Press deep dimples all over the dough with oiled fingers.
- 11. Brush or drizzle over the Guinness glaze.
- 12. Add flaky sea salt and any toppings you want.
- 13. Bake for 20 to 25 minutes until golden brown and bubbling.
Notes & source
Try topping with caramelized onions.