Ingredients:

Dough:

• 500 grams plain flour or bread flour
• 450mLs warm tap water (not hot)
• 2 teaspoons honey
• 1/2 sachet yeast (4g)
• 1 tablespoons olive oil
• 1 tablespoon salt

Caramel:

• 50 grams unsalted butter
• 1/2cup dark brown sugar
• 1/3 cup thicken cream
• 3 bananas, sliced

Base & Topping:

• 50 grams unsalted butter, melted (set aside)
• Sea salt flakes

Method:

1. To make your dough, whisk warm water, yeast, olive oil, and honey in a deep bowl until incorporated.
2. Mix in flour and salt until it forms a shaggy dough. Do not worry about over working the dough or it being perfect, it will come together.
3. Clean down the edges of the bowl and cover bowl with cling wrap or a tea towel and allow it to sit at room temperature for 15 minutes
4. After 15 minutes, stretch and fold the dough.
5. Cover and rest for another 15 minutes before you stretch and fold the dough again.
6. Cover the dough with cling wrap or a tea towel and allow it to rest for 1.5 hours at room temperature.
7. Line your sheet tray with baking paper and pour unsalted butter before tipping the dough in the tray. Fold the dough into thirds like a wrap or burrito, slide it lengthways and flip it upside down so the smooth side is on the top.
8. Cover and proof for another 1.5 hours at room temperature.
9. Make your caramel sauce – Place butter and dark brown sugar in the pan, stirring on medium heat until dissolved – should only take 3-4minutes.
10. Pour in thickened cream and stir for 3-4 more minutes until sauce bubbles and thickens slightly. Turn the heat off and allow sauce to cool for about 30 minutes before adding sliced bananas. You want to ensure the caramel sauce isn’t piping hot when adding to the dough.
11. Pre heat your oven at 215C fan forced.
12. Spread the caramel banana mixture over the surface of the dough and dimple. Sprinkle with sea salt flakes.
13. Bake on the second lowest rack of the oven for approximately 30-35 minutes or until golden.
14. Allow to sit in the tray for 10 minutes before transferring to a wire rack to prevent focaccia from going soggy. cool slightly before serving but best served warm with a big scoop of vanilla ice cream or my lazy girls custard warm.

Tips/Substitutions:

• • Keep in and airtight container for 3-4 days in the fridge.
  • Eat at room temperature or warmed up (best warmed)
  • Leave bananas out for a simple caramel flavour.
  • Serve with vanilla ice cream or my lazy girls custard

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