Focaccia
This is one of my most asked for recipes after my workshops. I always make fresh focaccia to serve alongside antipasti platters in my Pasta Making Workshops, and there’s never any left!
What I love most about focaccia is you can change the toppings to suit the season or your mood. I love a classic topping of fresh rosemary, and sea salt with plenty of golden Extra Virgin Olive Oil.
Sometimes I stuff halved cherry tomatoes into the springy dough to let it engulf around the tomato. As it roasts, and the bread bakes, the sweetness of the tomatoes comes out. It’s always the best bite when you get a deliciously soft, doughy part of focaccia with a bite of sweet tomato and a little sea salt!
Make ahead of time
This recipe is pretty fool proof, it never seems to fail me. Although there is a lot of time between proving and resting the actual process of making the dough and baking is all relatively quick, so just make it on a day where you know you’re home for a few hours, and if you want it fresh, leave enough time to make it!
Keep focaccia fresh by freezing
You can also freeze focaccia. I often make one big one and cut it into halves or quarters and then freeze them. You just warm them through in an oven for 10 -15 minutes when you fancy a slice of warm italian bread.
Focaccia serving suggestions
Eat it on its own, dip it in extra virgin olive oil or serve with meats, cheese and olives for a traditional antipasti.
Focaccia | Italian Bread Recipe
Prep time: 10 minutes | Cook time: 15 minutes | Serves: 2 | Nutrition: 226 calories per serving
Ingredients
- 500g strong bread flour
- 7g fact action yeast
- 1 tsp salt
- 300ml warm water
- Extra Virgin Olive Oil
Instructions
- In a bowl mix the yeast, flour and salt together; then make a well in the middle and add 3 tbsps of extra virgin olive oil and the warm water
- Then knead for at least 10 minutes it will go beautiful and springy
- Place the dough in a large bowl that has bee brushed with extra virgin olive oil and cover. Leave to rest for an hour.
- Then gently slide into a large, deep baking tray that is again brushed in olive oil and use your hands to create dimples in the dough. Keep it about 3cm deep.
- Cover and leave to rest for 45 minutes
- Using your fingers create more dimples in the dough. Add you toppings of choice and drizzle in extra virgin olive oil. You can eep it simple with rosemary and sea salt.
- Cook in a preheated oven at 180 degrees for 20 minutes, or until lightly brown on top
- Leave to cool on a wire rack
