Whether you consider this a Trini twist on an Italian classic or an Italian twist on a Trinbagonian classic, this “no-knead” Saltfish Buljol Focaccia is an absolutely amazing bread. The stretch and fold technique along with the 12 grams of protein in the Ibis Bakers Flour are the secrets to achieving exceptional results.
This focaccia does take a lot more time and patience than other homemade bread recipes but it is 100% worth the time and effort. Saltfish buljol is the perfect topping for this focaccia. There’s salt from the saltfish (salted cod), a bit of tanginess and sweetness from the tomatoes, pimentos and garlic add that savory element and fresh thyme ties it all together.
Baking the saltfish buljol with the focaccia adds a hint of smoky flavor as well. All in all this is an extremely delicious focaccia recipe that you should definitely try!
Saltfish Buljol Focaccia
Focaccia Ingredients
- 4 cups Ibis Baker’s Flour
- 2 cups lukewarm water
- 2 tsp yeast
- 1 tsp salt
- oil for greasing
Making The Focaccia
- Add water, salt and yeast to a bowl then whisk until combined.
- Add flour and combine thoroughly with a spatula.
- Cover dough and allow to rest for 30 minutes.
- Stretch and fold dough 4 -5 times (as seen in video)
- Repeat rest/stretch and folding three times.
- After the third rest/stretch and fold process, transfer dough to a 9″x13″x2″ pan lined with parchment paper.
- Cover then allow to rest for 45 minutes.
- Grease hands then dimple and jiggle dough to create the final shape for the dough.
- Top focaccia with saltfish buljol then place in a preheated oven at 400 degrees for 20 – 25 minutes.
- Remove bread from pan and allow to cool on a rack before enjoying!
Saltfish Buljol Ingredients
- 2 pieces of saltfish (rinsed, boiled and shredded)
- 3 medium tomatoes (cubed)
- 4 pimentos (minced)
- 3 cloves garlic (minced)
- 1/4 scotch bonnet pepper (minced)
- 4-5 sprigs thyme
- 1/4 cup annatto (roucou) oil
Saltfish Buljol Method
- Combine all ingredients in a bowl.
- Heat up oil in a pan then pour over ingredients.
- Mix well and allow to cool to room temperature before using.
The Stretch & Fold Technique
Wet hands then grab the dough firmly from the bottom. Stretch and fold dough unto itself while jiggling it from side to side.
This process develops “strength” in the dough.
The effects of the gluten development and fermentation will be very visible by the second stretch and fold session.
The volume of the dough would be double by the third set of stretches and folds. The dough will also be much easier to stretch and fold.
Gas bubbles should be visible in your dough at this point.
Be sure to rest and work with your dough in warm settings to encourage proper fermentation.
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