Baking Our Signature Artisanal Focaccia at Home
Recreate the award-winning modern European dining experience of Chapter One in your own kitchen with our signature artisanal focaccia recipe, crafted by Chef Patron Andrew McLeish and our dedicated pastry team in Locksbottom, Kent. Baked fresh daily using premium flour from trusted local millers and cold-pressed extra virgin olive oil, this elegant sharing bread captures our passion for seasonal culinary heritage. We invite you to master this staple at home, or visit our dining room to experience our latest refined à la carte and tasting menus.
INGREDIENTS
600g strong white bread flour
360g tepid water
30g fresh yeast
12g fine sea salt
75g premium extra virgin olive oil
Fresh rosemary sprigs and flaky sea salt for the crust, ideally sourced from [INSERT LOCAL SALT PRODUCER, or use: “premium British coastline suppliers”].
METHOD
Begin by combining the strong white bread flour, tepid water, fresh yeast, fine sea salt, and extra virgin olive oil in a freestanding mixer. Knead on a medium speed for exactly eight minutes to develop a robust gluten structure. Remove the dough and knead gently by hand on a clean work surface until beautifully smooth and elastic. Transfer the dough into a lightly oiled bowl, cover it securely, and leave to prove in a warm, draught-free area until it has completely doubled in size.
Once proved, gently knock back the dough to release the air, then transfer it onto a generously oiled baking tray. Allow the dough to relax for five minutes before pressing it gently to the edges of the tray, ensuring an even thickness throughout. Authentically dimple the surface with your fingertips, drizzle generously with additional olive oil, and scatter the fresh rosemary and flaky sea salt over the top. Leave the tray in a warm spot until the dough doubles in size once more.
Bake in a pre-heated oven at 200°C (180°C fan) for 12 to 14 minutes until the crust is a rich, golden brown. Immediately transfer the baked focaccia onto a wire cooling rack to encourage air circulation, ensuring a perfectly crisp base. Savour warm alongside modern European appetisers or a sharing charcuterie board.
