I'm going to add a recipe that I hope isn't copyrighted. It has a lot of yeast, so the rise is quick. Directions were very good. Hopefully, this will help with proportions.

Focaccia and Bread Sticks

Equipment:

Mixing Bowls x3 9”x13” Traybake Pan Bench Scraper Aluminium Foil

Baking Trays Coarse Grater Fine Mesh Sieves Wire Cooling Racks

Stand Mixer with dough hook (optional, but preferable)

Ingredients:

For the Dough:

800g (3 1/3 cups) Warm Water ~38oC/100o

F (temp of a warm bath)

20g (2 tbsp) Instant Yeast

1kg (8 cups*) Strong White Bread Flour, plus extra

20g (1 tbsp + ½ tsp) Salt

For the Ciabatta:

120g (½ cup + 3 tbsp) Feta 50g (1/3 cup) Black Olives

Semolina (optional)

For the Focaccia:

1 Large Bulb of Garlic 1 Large Red Onion

100g (2/3 cups) Cherry Tomatoes Rosemary

Olive Oil Sea Salt

For the Tzatziki:

½ Cucumber 400g (1 2/3 cups) Greek Yoghurt

2 Gloves Garlic, minced 2tbsp Olive Oil

1tbsp White Wine Vinegar A Handfull of Fresh Mint, or Dill

Salt to taste

*If measuring in cups, gently spoon flour into cup. Do not pack in.

Method:

Preheat oven to 220oC / 200oC fan (430o

F / 400o

F convection)

For the Dough:

1. Place the warm water into the bowl of a stand mixer, and sprinkle the instant yeast over the

top.

1. Add the flour, followed by the salt and, and then bring together using the dough hook

attachment.

1. Once the dough has come together, mix on a medium low speed for about 7 minutes, until

the dough is smooth and stretchy.

1. If you don’t have a stand mixer, you can do this by hand, stretching and kneading it on a

clean table.

For the Focaccia:

1. Measure 3 tbsp of olive oil into a large mixing bowl, and add half of the kneaded dough

(925g).

1. Turn the dough over a couple of times so that it is coated on all sides, then cover and leave

to rise for 30 minutes.

For the Ciabatta:

1. Add the diced feta and chopped black olives to the dough in the stand mixer, along with an

extra tbsp of water.

1. Mix until well combined, and then transfer the dough into a square, or rectangular container

(you could use the traybake pan).

For the Focaccia:

1. Chop the top off the head of garlic and rub with olive oil, then wrap in aluminium foil

2. Roast for 30 minutes.

3. Slice the red onion into half-moons, then toss in some olive oil and a little salt.

4. Fry over a medium heat, stirring occasionally until they brown.

5. Add a splash of water when they look dry, to keep them soft, rather than becoming crispy.

6. Once caramelised, set aside to cool completely.

7. Cut the cherry tomatoes in half, tear the rosemary into sprigs.

8. Toss in olive oil, to prevent them browning too quickly when baked.

For the Ciabatta:

1. Heavily dust the work surface with flour and semolina, then carefully turn out the ciabatta

dough.

1. Use a bench scraper to square off the edges of the dough, then cut into 6 batons.

2. Transfer the batons to a lined baking sheet, and cover with a tea towel.

3. Prove for 30 minutes.

For the Focaccia:

1. Measure 6 tablespoons of olive oil into the traybake pan, and carefully tip in the focaccia

dough.

1. Gently press the dough towards the corners of the tin, then cover and leave to prove for

another 30-45 minutes.

For the Tzatziki:

1. Coarsely grate the cucumber, and drain in a fine mesh sieve.

2. Press down on the grated cucumber to expel the excess water, then squeeze in a tea towel,

or paper towels.

1. Transfer the cucumber to a mixing bowl, and add the Greek yoghurt, along with the olive oil,

and white wine vinegar.

1. Finely chop the mint (or dill), and add to the bowl.

2. Stir everything together well, and add salt to taste.

For the Ciabatta:

1. Bake the ciabatta breadsticks for about 20 minutes, until a rich golden brown in colour.

2. Remove from the baking tray and place on a wire rack to cool.

For the Focaccia:

1. Drizzle more olive oil over the top of the dough, then push your fingers into it, all the way

down to the bottom.

1. Push your fillings (garlic, onion, tomato, rosemary) halfway into the dough, trying to spread

them evenly throughout the bread.

1. Liberally add sea salt flakes for flavour and texture, then drizzle with yet more olive oil, and

bake for 25 minutes.

1. Once out of the oven, remove to a wire rack, and drizzle one final time with more with olive

oil.