This past weekend, local heritage grain farmer, Gold Forest Grains, made available his first red fife flour of the most recent harvest year. I was eager to use this wonderful wheat variety, so I decided on making a focaccia.
Chilli-Pecorino Red Fife Focaccia
1 cup Gold Forest Grains soft white flour
1-2/3 cups Gold Forest Grains Red Fife flour
1 Tbsp kosher salt
2 Doef’s Greenhouses fresh red chillis, finely chopped (seeds included, if desired)
50g (about 3/4 cup) shredded The Cheesiry chilli pecorino cheese
1/2-2/3 cup warm water
1 Tbsp active dry yeast
1 tsp Coal Lake Honey Farms mixed flower honey
3 Tbsp Mighty Trio Organics cold pressed canola oil, plus more for drizzling
In a large bowl combine the two flours, salt, chillis and cheese. Make a depression in the centre of the flour mixture. Add 1/2 cup of the water, yeast, honey and oil. Stir briefly and allow to sit for 10 minutes or until the yeast becomes frothy. Slowly stir the flour into the softened yeast in the centre. As the flour absorbs, scrape the dough from the bowl on to the counter and begin to knead until smooth yet not sticky. Add water a tablespoon at a time if it is still too dry to knead. When a smooth, elastic dough is achieved, place in a lightly oiled bowl, cover with plastic wrap and allow to rise for at least one hour and fifteen minutes.
After the initial rise, line a 24cm/8″ square cake pan with parchment paper and oil it lightly. Press the dough in the prepared pan, cover again with plastic wrap and allow to rise for a further 30-40 minutes. Drizzle the top of the risen focaccia with another teaspoon of canola oil. In a preheated 180 degree C/350 degree F oven, bake the focaccia for 15 to 20 minutes, or until lightly golden, yet slightly soft to the touch on top.