About this recipe:This focaccia recipe is fantastically simple and easy! Make as-is, or use as a base recipe to which you can add herbs like oregano and basil; onions; garlic; chopped sun-dried tomatoes or even olives!
1/2 teaspoon honey
1 (7g) sachet dried active baking yeast
160ml warm water (45 degrees C)
250g plain flour
1/2 teaspoon salt
4 tablespoons olive oil, divided
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In a large bowl, dissolve honey and yeast in warm water. Let stand until creamy, about 10 minutes.
Add 125g flour, salt and 3 tablespoons olive oil to the yeast mixture. Stir until combined and then work in the remaining flour. Knead the dough until smooth, elastic and soft, about 7 minutes. Add only enough flour to keep the dough from being sticky. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Roll out the dough into a rectangle, about 1cm thick. Place in greased 20x30cm tin or baking tray. Cover and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 200 C / Gas 6.
Poke dimples in the focaccia and drizzle 1 tablespoon of the olive oil on top. Bake in the preheated oven for 15 minutes.