This sweet, spicy, and salty focaccia has got a lot going for it. Even novice bakers will be able to knock this one out of the park.
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Serves
8
For The Curry Leaf Oil:
Olive Oil
Curry Leaf
For The Plantain Focaccia:
Agave Nectar
Dried Instant Yeast
Plantain
Strong White Bread Flour
Salt
Olive Oil
Flaky Sea Salt
Serves
8
For The Curry Leaf Oil:
Olive Oil
Curry Leaf
For The Plantain Focaccia:
Agave Nectar
Dried Instant Yeast
Plantain
Strong White Bread Flour
Salt
Olive Oil
Flaky Sea Salt
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Start by making the curry leaf oil. Heat the olive oil in a small frying pan over a medium heat. Add the curry leaves to the oil, allow to sizzle and fry until crispy and fragrant. Allow to cool a little, then blend the curry leaves and oil until smooth. Pass through a sieve to remove any stems, then set aside.
Step 2.
To make the dough mix 400ml warm water with the agave and yeast. Allow the yeast to activate for 5-6 minutes till foamy. In the base of the stand mixer add the flour and salt and mix to combine. Then add the foamy water and olive oil and allow to knead for 5-6 minutes in your stand mixer till you have a smooth slightly sticky dough.
Step 3.
Grease a 35 x 25cm rectangle roasting tray with some of the curry leaf oil and transfer the dough into the tin. Spread it out as far as it can go with your hands, then cover tightly with cling film. Allow to rise in a warm place until doubled for 45 mins to 1 hour.
Step 4.
Preheat the oven to 220°C.
Step 5.
Once the dough has doubled in size, lightly oil your hands and spread the dough into the corners. Cut the plantain into rounds, not too thin! Make dimples in the dough using your fingers and add the plantain all of the dough in lines. Add more of that wonderful curry oil on top of the dough and add flaky sea salt on top.
Step 6.
Allow to bake for 20-25 minutes until golden and crispy. Remove from the tin, slice up and serve warm with extra curry leaf oil for dipping.
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