|Freshly baked Focaccia with Pumpkin Soup|
This is best eaten fresh out of the oven, beautifully crusty on the outside, and warm fluffy and slightly stretchy on the inside. We had one leftover which I froze when it was lukewarm. I thawed and reheated it loosely wrapped in foil in my air fryer two days later and it was nice and crusty but the inside was not as fluffy. I put it down to recipe not using any bread improver and that is not really a bad thing.
I did a little bit of tweaking to adapt recipe to be made in my CP. I did proof the dough outside the CP dough program as I needed CP to make my pumpkin soup. I just put a cup of boiling water into a glass bowl for a few minutes to warm it up, then wipe bowl dry, put a teaspoon of oil in bowl, put the dough in and turn it to coat with oil, cover with clingwrap and a clean dry teatowel on top of clingwrap, and left it in a warm toasty oven (switched off) to proof for about an hour.
|Focaccia fresh out of the oven|
|Crusty, soft and fluffy|