Our top 3 of 5 Focaccia recipes
- Garlic and Herb Focaccia
- Garlic and Rosemary Focaccia Bread
- Focaccia Bread with Rosemary and Sea Salt
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- ½ tsp Yeast
- 300 g (11oz) Strong white flour
- 1 tsp Salt
- 1 tbsp Olive oil
- 200 ml Water
- 2 tsp Garlic
- 2 tsp Dried mixed herbs
- 2 tbsp Olive oil
- Using your handy bread maker, turn to 'dough' setting. Add dry ingredients first, then liquid ingredients. Leave to mix for 1 hr 30 mins (or however long your bread maker takes!). Take out dough and leave to rise in tin/bolwl for 30 mins. Spread out onto baking tray and drizzle with olive oil and sprinkle on frozen or crushed garlic and mixed herbs. Bake at 190oc (fan) 200oc (normal) for 20-30 mins. When nicely tinted remove from oven and leave to cool to serve with a salad, or serve warm with fresh chicken and pesto pasta :)
- 500g Strong White Bread Flour
- 20g Fresh Yeast
- 10g Malden Sea Salt
- 300ml Water (Room Temperature)
- 10-12 sprigs Fresh Rosemary
- 3 cloves Garlic
- To Taste Salt and Pepper
- 50ml Olive Oil
- Mix the flour, yeast (this can be obtained for free from your local suppermarket's bakery department), and water in a large bowl (or for ease a bread machine on basic dough setting works well).
- Tip out onto a floured work top and knead the dough for 15 minutes until soft and elastic.
- Add the salt and continue to knead for a further 5 minutes.
- Place the dough ball in an oiled bowl and cover with cling film. Leave for 1 hour so as the dough rises.
- Knock back and divide into two. Oil two 9inch circular tins and mould the dough to fit the tin. Push your fingers into the dough so that the oil from below comes through.
- Leave for a further 20 minutes.
- Preheat an oven to 200 celsius. When heated Place the tins in the oven and bake for 20 minutes.
- After 20 minutes remove and add the chopped garlic, push the rosemary sprigs into the bread, season well with sea salt and fresh ground black pepper and drizzle with oil. Bake for a further 5 to 10 minutes.
Focaccia is rather popular in Italy and is as a rule seasoned with olive oil and sometimes herbs, and might be served with a topping of onion, cheese and meat, or flavored with a few vegetables. Then again, without a doubt the customary focaccia is plainly baked dough topped with olive oil and a simple herb like rosemary or sage, and salted with coarse salt. It is well-liked as a snack in Italy and school children will regularly buy a slice from a baker on the way to school, to enjoy at break time. Focaccia doughs are similar in style and texture to pizza doughs, made with high-gluten flour, oil, water, salt and yeast it is classically rolled out or pressed by hand into a thick layer of dough and then baked in a stone-bottom or hearth oven bakers habitually puncture the bread with a knife to relieve bubbling on the surface of the bread. Also common is the practice of dotting the bread this makes several wells in the bread by using a finger or the handle of a wooden spoon to poke the unbaked dough as a way to keep moisture in the bread, olive oil is then spread over the dough, by hand or with a pastry brush before rising and baking. In the northern part of Italy, lard will sometimes be added to the dough, giving the focaccia a softer, slightly flakier taste, focaccia recipes are extensively accessible, and with the rising popularity of bread machines, several cookbooks now offer many versions of dough recipes that do not require hand kneading.
- YOU WILL NEED
- 350 grams strong white bread flour
- 1 sachet (7 grams) fast acting dried yeast
- ½ teaspoon sea salt
- 200 mls warm water
- 1 ½ tablespoons extra virgin olive oil
- 1 medium size sprig of rosemary, leaves removed and finely chopped
- 4 teaspoons sea salt flakes, we find that Maldon's are the best to use
- 4 tablespoons olive oil for drizzling
- 6 to 12 I sometimes put 6 to 12 halved black olives on the bread
- Preheat the oven to 190°C / 375°F / Gasmark 5 Sift the flour and salt into a warm bowl sprinkle in the yeast. Pour in the warm water and extra virgin olive oil and mix together to form soft dough Turn out the dough onto a lightly floured surface and knead for 10 minutes.
- Place the dough in a bowl and cover with a clean damp tea towel and leave it to prove on a warm place until it has doubled in size, about 60 minutes.
- Now divide the dough into 4 equal pieces and knead lightly for 2 to 3 minutes, shape the dough into ovals and place onto a lightly greased baking tray.
- Make indentations in the dough using your finger tips and drizzle over the olive oil, sprinkle with sea salt flakes, rosemary and if using the halved olives, bake in the oven for 12 to 15 minutes or until they are golden around the edges.
- Serve warm or cold drizzled with more olive oil and Enjoy!