Method

Introductory photographs from the original

0 steps completed out of 16

1.Step 1 of 16
A mixer is recommended, though hand kneading is possible with more effort to achieve a smooth elastic dough.
I put milk and fork-beaten whole eggs in the stand mixer bowl.
2.Step 2 of 16
I add yeast; I used dried, but the method is identical.
3.Step 3 of 16
I add both flours.
4.Step 4 of 16
I knead with the dough hook, then add sugar.
5.Step 5 of 16
I add salt, keeping it away from yeast.
6.Step 6 of 16
I knead well until elastic, soft and not too sticky, depending on flour absorption. Add milk if firm or flour gradually if soft. Once it leaves bowl sides, add soft butter piece by piece, incorporating each before the next.
7.Step 7 of 16
Once smooth, I add sultanas and candied fruit soaked in rum. A couple of turns and ready.
8.Step 8 of 16
I briefly work on the surface and shape a ball.
9.Step 9 of 16
I rest covered with cling film in a bowl in the switched-off oven with light on for half an hour.
10.Step 10 of 16
I lightly butter tray and spread dough by hand.
11.Step 11 of 16
I cover tray; dough is soft and spreads without a rolling pin.
12.Step 12 of 16
I cover with cling film and rise in switched-off oven with light on for about 2 hours. Once puffed, remove film and gently brush with melted butter.
13.Step 13 of 16
I generously scatter caster or brown sugar.
14.Step 14 of 16
I heat oven to 180 degrees and bake about 30 minutes until puffed and golden, checking because ovens differ.
15.Step 15 of 16
I remove and cut. Keeps a couple of days in a tin, then dries like bread. I microwaved a breakfast slice for 15 seconds the next day and it tasted fresh; everyone liked it and it vanished quickly.
16.Step 16 of 16
Soft, for a perfect breakfast.

Sultana and rum focaccia

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Ingredients

Method