Focaccia recipes
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Focaccia Bread with Rosemary and Sea Salt
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Annie Bell's Apricot and Rosemary Focaccia
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Garlic and Herb Focaccia
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Recent recipes
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Ingredients
- 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
Method
- 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!
John H Glen has contributed to these popular cooking recipes:
Ingredients
- 1 tsp fast-action dried yeast
- 1 tsp caster sugar
- 500g strong white bread flour
- ½ tsp flaky sea salt such as Maldon
- Olive oil
- 100g dried apricots coarsely chopped
- ½ tbsp coarsely chopped rosemary plus a few extra needles
- 3 fresh apricots
Method
- Mix the yeast and sugar with 50ml warm water in a small bowl, stirring to help it dissolve, then set aside in a warm place for 15 minutes until foamy on the surface.
- Place the flour and 1 tsp sea salt in the bowl of a food processor with a dough attachment. Add 2 tbsp olive oil and the yeast solution, then gradually add about another 150ml warm water to form a dough, adding the dried apricots and chopped rosemary once the mixture starts to cling together in lumps.
- Tip the dough on to a lightly floured worksurface and knead for 8-10 minutes until smooth and elastic. Place in a lightly floured bowl, cut a cross in the top and sprinkle over a little more flour.
- Loosely cover with a tea towel and set aside in a warm draught-free spot for about 2 hours until doubled in volume.
- Punch the dough down, sprinkling it with flour, and knead for a minute or two. Flatten and roll the dough into a loose oval 1cm-2cm thick, about 30cm x 22cm (or a 25cm circle).
- Place on an oiled baking sheet, loosely cover with a tea towel and set aside in a warm place for about an hour until it has risen by half.
- Preheat the oven to 220C/200C fan/425F/gas 7. Slice the fresh apricots into thin slivers, discarding the stones.
- Scatter the apricot pieces over the focaccia followed by a few rosemary needles.
- Drizzle over another 1-2 tbsp oil, and scatter over the remaining salt. Bake for 15 minutes, then turn the oven down to 200C/180C fan/400F/gas 6 and continue to cook for another 10-15 minutes until golden and crusty.
- Drizzle over another 2 tbsp oil on removing it from the oven. Serve cut into diamonds, warm or at room temperature.
- This is best on the day it is made, but can also be re-warmed the following day wrapped in foil for about 15 minutes at 180C/160C fan/350F/gas 4.
Ingredients
- DOUGH
- ½ tsp Yeast
- 300 g (11oz) Strong white flour
- 1 tsp Salt
- 1 tbsp Olive oil
- 200 ml Water
- TOPPING
- 2 tsp Garlic
- 2 tsp Dried mixed herbs
- 2 tbsp Olive oil
Method
- 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 :)
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