Ninja Speedi Focaccia Bread Recipe
A soft and fluffy focaccia made in the Ninja Speedi using the Steam Bake setting. Topped with rosemary, olive oil, and sea salt, it’s perfect served with soups, salads, or simply dipped in olive oil. Note: this is a test recipe from the Ninja Kitchen recipe booklet that came with the Ninja Speedi)
Servings: 6
Calories: 209kcal
Equipment
Ingredients
- 250 g strong white flour
- 1 tsp dried yeast
- ½ tsp salt
- 3 tbsp olive oil divided
- 150 ml lukewarm water
- A few fresh rosemary sprigs
- Sea salt flakes to finish
Instructions
- Grease a 20cm cake tin with a little olive oil.
- In a large bowl, mix the flour, yeast, salt, and 2 tbsp olive oil. Gradually add the water until a dough forms.
- Turn the dough onto a floured surface and knead for 10 minutes until smooth.
- Spread the dough to fit the tin, cover with a tea towel, and leave to prove for 1 hour or until doubled in size.
- Make dimples in the dough with your finger or a spoon handle. Press in rosemary sprigs, drizzle with the remaining oil, and sprinkle with sea salt.
- Add 250ml water to the Speedi pot. Insert the Cook & Crisp tray (bottom position) and place the tin on top.
- Close the lid, switch to Rapid Cooker, and select Steam Bake at 180°C for 12 minutes. The unit will steam first for about 20 minutes before baking.
- When golden brown, remove and cool slightly before slicing and serving.
Nutrition
Calories: 209kcal | Carbohydrates: 29g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 194mg | Potassium: 5mg | Fiber: 2g | Vitamin C: 0.002mg | Calcium: 0.3mg | Iron: 0.1mg
