Focaccia bread

    2 hours 50 min

    The smell of baking focaccia is sumptuous; close your eyes and get swept away to an Italian cafe on the water front with a glass of prosecco and a slice of focaccia. My children love this bread so much so that I have to keep guard on it before serving because they will devour the loaf in the blink of an eye.


    Dorset, England, UK
    4 people made this

    Serves: 4 

    • 2 teaspoons salt
    • 500g strong white flour
    • 7g instant yeast
    • 140ml olive oil (not extra virgin olive oil)
    • 360ml water
    • For the finishing touches
    • extra virgin olive oil for drizzling
    • sea salt flakes
    • fresh rosemary or oregano

    Prep:30min  ›  Cook:20min  ›  Extra time:2hr rising  ›  Ready in:2hr50min 

    1. Put the salt into a mixing bowl and add the flour then the yeast, oil and water. Placing the ingredients into the mixing bowl in this order ensures the salt and yeast are kept apart. Start mixing to bring the dough together until all ingredients are incorporated.
    2. Lightly oil a work surface and knead the dough to create a smooth sticky dough, about 9 to 10 minutes. It takes a few minutes to work through the wet stage so be patient and do not be tempted to add more flour to stiffen the dough. The dough is ready when it is smooth and elastic and sticky to the touch.
    3. Place the dough into a lightly oiled large bowl and cover with cling film or a tea towel, or place into a 3L snap-top tub. Leave in a warm place until the dough has doubled in size, about 1 hour.
    4. Line the bottom and the sides of a 23x32cm (9x13 in) baking tray with sides with baking paper and drizzle with olive oil.
    5. Tip the risen dough onto the lightly oiled work surface and knock back. Stretch the dough to fit into the baking tray so it touches the sides. The dough is very elastic and will shrink away from the sides when you let go of it. This does not matter because the dough will grow to fill the tray during the second rise. Place the tray into a large plastic bag and let rise until doubled in size, about 1 hour.
    6. Preheat the oven to 220 C / Gas 7.
    7. Remove the tray from the plastic bag. Lightly oil your hands with olive oil and press your fingers into the dough right to the bottom touching the tray to create dimples. Then sprinkle the dough with sea salt, drizzle with olive oil and scatter with herbs.
    8. Bake until the bread is golden in colour and it has a hollow sound when tapped, about 20 to 25 minutes. Remove from the oven and immediately drizzle with extra virgin olive oil so that the oil soaks into the warm bread. Place onto a cooling rack. Cut into chunks and serve.


    Once you have mastered the recipe add olives to the dough or fresh tomatoes on top of the dough before baking etc.

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    A classic hit with the family. Usually consumed in one sitting. Yum!  -  03 Sep 2017