Mango focaccia & coconut lime icing

9 Jun

Written By Minna Lai

Sweet and mango focaccia (with sourdough /instant yeast)

Top with more mango and refreshing grapefruit

Coconut lime icing

S E R V I N G S : 6-8

A L L E R G Y : Gluten

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Ingredients.

Dough

70g sourdough starter (or sub with 2g instant yeast)

180g mango puree + more for topping

90g water

6g salt

Optional - 0.5-1g instant yeast to make it fluffier

300g bread flour

Extra virgin olive oil for coating and baking

Mango

Grapefruit

icing sugar

coconut milk

Lime juice + zest

Preparations.

Mix mango puree, water, salt, sourdough starter and instant yeast first, then mix in the flour
Let it rest for 30min, then stretch and fold the dough several times to form a tight dough
Let it rest for 45min, then perform coil fold, repeat for 2 more times
Proof until the size is almost doubled, transfer to an oiled container and proof in the fridge for further ~12 hr
Add generous amount of oil in a baking tray, add a parchment paper if the tray sticks easily
Gently let the dough fall out of the container into the tray, fold in a rough rectangle seamed side down
Let it proof until double in size
Preheat the oven at 250C for at least 45min
Dip you fingers into the dough to the bottom of the tray, drizzle on more olive oil and top with some mango puree/mango
Bake at 250C for 15-25in or until the top is slightly burnt
Let it cools down before slicing
For the icing, mix icing sugar, coconut milk and lime juice
Top the focaccia with the icing, grapefruit/mango and lime zest

Notes / Chats.

You can skip proofing in the fridge if you don’t have time, but cold ferment makes it tastier
If you’re using parchment paper, you may need to take it away halfway so the bottom crisp up
I used canned mango puree as it’s cheaper and easier!!