Focaccia bread

focaccia

Focaccia is a flat oven-baked Italian bread made using the same recipe as pizza dough. Served as an antipasto, appetiser, table bread, or snack.
You can add your own toppings. This one just uses flaky sea salt and fresh rosemary

Make the dough

This is a 70% hydration, so if you need more (or less) the water weight is 0.7 x the flour weight In a jug, mix a 7gm of yeast (a sachet) into 280ml of lukewarm water and leave for a few minutes to activate.

Put 400gm strong bread flour into a bowl and make a a well in the middle.

Pour in a tablespoon of Olive oil into the well.

Pour the yeast water into the well. Using a wooden spoon, bring the flour in gradually from the sides and mix it into the liquid. Keep mixing, turning the bowl and drawing the flour in, and when it all starts to come together, turn it out onto a floured surface and work thee dough with a bench scraper into a sort of ball. for a few minutes. Cover and let it rest for 10mins (the flour will continue to hydrate)

After 10 mins take the dough and Knead for 10+ mins or until you have a smooth, springy dough. Now put the dough into an oiled bowl and allow to rise for about an hour (or longer – depends on a lot of things, so wait until its doubled in size)

Preheat the oven to 220C.

Form the focaccia

Prepare a 36 cm x 26cm metal tray by liberally coating thee tray with olivee oil.

Now oil the work surface and take the dough and gently stretch into a rectangle to fit the metal tray.

Place the dough into the metal tray gently stretching it into the corners, now cover and allow to rise for another hour (or until it has puffed back up)

After the dough in the tray has puffed back up, gently push your fingers in around the surface to create the classic dimples of the focaccia.

Take the rosemary and insert lots of sprigs of rosemary into the bread. Drizzle with more Olive oil and sprinkle sea salt flakes over thee top as well.

Cook the Focaccia

Now place the tray into the preheated oven for 25 mins.

After 20-30 mins or when the bread has become golden brown, remove from the oven and sprinkle the bread with more sea salt flakes and then generously drizzle the bread with olive oil.

Remove the bread from tray and place on a wire rack to cool for at least 5 mins before eating it all in one go.

focaccia
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5 from 4 votes

Focaccia

Focaccia is a flat oven-baked Italian bread made using the same recipe as pizza dough. Served as an antipasto, appetiser, table bread, or snack
Prep Time1 hour 15 minutes
Cook Time25 minutes
rest1 hour
Total Time2 hours 40 minutes
Course: sides, Snack
Cuisine: Italian
Servings: 6 people
Calories: 345kcal

Equipment

Ingredients

  • 400 gm Bread flour
  • 280 ml lukewarm water
  • 7 gms dried yeast – 1 sachet
  • 4 tbsp cold pressed extra virgin olive oil
  • 30 g rosemary

Method

  • Focaccia is a flat oven-baked Italian bread served as an antipasto, appetiser, table bread, or snack.
  • You can add your own toppings. This one just uses flaky sea salt and fresh rosemary, try sliced olives or sundried tomatoes

Make the dough

  • This is a 70% hydration, so if you need more (or less) the water weight is 0.7 x the flour weight In a jug, mix a 7gm of yeast (a sachet) into 280ml of lukewarm water and leave for a few minutes to activate.
  • Put 400gm strong bread flour into a bowl and make a a well in the middle.
  • Pour in a tablespoon of Olive oil into the well.
  • Pour the yeast water into the well. Using a wooden spoon, bring the flour in gradually from the sides and mix it into the liquid. Keep mixing, turning the bowl and drawing the flour in, and when it all starts to come together, turn it out onto a floured surface and work thee dough with a bench scraper into a sort of ball. for a few minutes. Cover and let it rest for 10mins (the flour will continue to hydrate)
  • After 10 mins take the dough and Knead for 10+ mins or until you have a smooth, springy dough. Now put the dough into an oiled bowl and allow to rise for about an hour (or longer – depends on a lot of things, so wait until its doubled in size)
  • Preheat the oven to 220C.

Form the focaccia

  • Prepare a 36 cm x 26cm metal tray by liberally coating thee tray with olivee oil.
  • Now oil the work surface and take the dough and gently stretch into a rectangle to fit the metal tray.
  • Place the dough into the metal tray gently stretching it into the corners, now cover and allow to rise for another hour (or until it has puffed back up)
  • After the dough in the tray has puffed back up, gently push your fingers in around the surface to create the classic dimples of the focaccia.
  • Take the rosemary and insert lots of sprigs of rosemary into the bread. Drizzle with more Olive oil and sprinkle sea salt flakes over thee top as well.

Cook the Focaccia

  • Now place the tray into the preheated oven for 25 mins.
  • After 20-30 mins or when the bread has become golden brown, remove from the oven and sprinkle the bread with more sea salt flakes and then generously drizzle the bread with olive oil.
  • Remove the bread from tray and place on a wire rack to cool for at least 5 mins before eating it all in one go.

Nutrition

Calories: 345kcal | Carbohydrates: 52g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 7mg | Potassium: 126mg | Fiber: 4g | Sugar: 0.2g | Vitamin A: 158IU | Vitamin C: 3mg | Calcium: 76mg | Iron: 2mg

(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).

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