Mojito Focaccia

Updated at: Thu, 01 Aug 2024 14:58:17 GMT

Step 1

Instead of using a 9x13 inch tray as the dough recipe calls for, opt to use a larger tray - 13x18 inches (or similar) is great. You want a larger tray here to help ensure there is lots of surface area for the mojito syrup and glaze. You won’t need to spread the dough all the way to the edges of the tray but it should definitely measure larger than 9x13 inches after you’re done dimpling it.

Step 2

Mix the base focaccia dough - you can use my ‘Overnight Focaccia’, ‘Same-Day Focaccia’ or ‘The Best sourdough focaccia’ recipe.

Step 3

You will need to incorporate the lime sugar into the dough during both sets of stretch and folds while making the dough.

Step 4

Place the sugar and lime zest into a small bowl and rub them together using your fingers. When it’s time for the first stretch and fold, sprinkle half (1.5 tablespoons) of the lime sugar over the dough and stretch and fold as instructed in the recipe. Cover and rest the dough for 15 minutes and then repeat with the second half of the lime sugar. Cover the bowl of dough with a clean towel and let it rest and rise at room temperature for about 1-1.5 hours (or adjust if using the overnight recipe).

Step 5

When the focaccia dough has finished proofing in the bowl, line the tray with nonstick parchment paper and coat it with a 3 Tablespoons of coconut oil (or avocado oil). If you don’t have these oils you can use olive oil, you just don’t want a super strong olive oil flavour here so opt for normal olive oil (not extra virgin) if you can.

Step 6

Tip the dough onto the prepared tray and fold it up into thirds as instructed in the base focaccia dough recipe (it should look a bit like a burrito). Flip the entire thing over so the smooth side of the dough is on the top. Cover with an inverted tray (or oiled parchment paper) to proof for 1-1.5 hours.

Step 7

Preheat the oven to 210C/410F and place the baking rack into the lowest position in the oven. Note that this is a lower temperature than you’d normally bake focaccia at - the extra sugar in the dough will make it bake/brown more quickly! If you have the pizza setting on your oven, use that as it will direct heat to the bottom of the focaccia to ensure the bottom will get crispy.

Step 8

Remove the inverted tray that's covering the focaccia dough. The dough should have spread out a bit in the tray - it won't have spread all the way to the edges of the tray though. Drizzle 1 tablespoon coconut oil over the top of the focaccia dough and then dimple it into the dough using your fingers. Bake the focaccia for 18-22 minutes or until the bread is golden brown.

Step 9

While the focaccia is baking, make the mojito syrup by combining the sugar, white rum and lime juice in a small saucepan. Simmer and stir until all the sugar granules have dissolved. Remove from the heat and stir in the fresh mint.

Step 10

When the focaccia is out of the oven, transfer it to a wire cooling rack and place the rack on top of a larger tray to catch any syrup and glaze drizzles that may drip down. Poke the focaccia all over with a chopstick or skewer and then brush the mojito syrup over the bread. It will soak into the dimples and holes you’ve created

Step 11

Allow the focaccia to cool for about 15 minutes. While it’s cooling, mix together the powdered sugar, lime zest, mint and lime juice for the glaze. Add in the lime juice gradually until the glaze is drizzling consistency (you can add more lime juice if needed).

Step 12

Drizzle the glaze over the top of the focaccia and then use a pastry brush to brush it evenly over the slab. Rub the bottom of the bread in the excess syrup/glaze that has fallen to the bottom of the tray. Place the focaccia on a cooling rack for about 20 minutes or until the glaze has hardened up and then cut in and enjoy.

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