MODEL, FOODIE, free spirit
Roberta Pecoraro model and founder of Plated by Roberta Known for a killer runway walk and pose, Roberta aka Roby and my younger sister has dominated the Australian Fashion industry for over 10 years but is now shifting her attention from fashion to cooking. Roberta introduced Plated by Roberta to her 50k audience this year and is slowing growing her passion into her next venture. Her signature dish is Focaccia which she has shared below for us. FOCCACIA 420ml warm water | 1 tablespoon evo | 1 tsp honey | 6 g instant yeast | 4 cups bread flour | 2 tsp salt Mix together the water, olive oil, honey and yeast. Then add flour and salt and combine everything until it reaches a wet dough consistency. Cover with a tea towel and let it rest in a warm place for 15min. After 15 min, with wet hand, stretch and fold over the dough whilst it’s in the bowl. Keep doing this movement until a smoother dough forms. Cover again and let it rest for another 15min. After 15 min, line a tray with baking paper and cover it with plenty of olive oil. Transfer your dough on the tray and do one last stretch and fold in an envelope form. Let the dough rest for an hour. After an hour, with oiled hands, stretch the dough to the edges of the tray and then press your fingers into the dough to create bubbles and pockets.
Add any other topping you desire. In this case, sesame seeds and flakey sea salt.
Bake at 230 degrees, on the lowest rack in the over for 15-18 min.
Let it cool slightly before cutting into it.
Follow Roberta: @robertapecoraro , @plated_byroberta
