Focaccia Bread Recipe

I have recently been having the most fun making and baking Focaccia Bread! I have had this well loved, flour covered and curly cornered recipe written in my kitchen journal for some years and have made this seriously delicious Italian bread many times for a nice weekend treat. It looks, tastes and smells absolutely delicious.

Ingredients:

500g white bread flour, sifted

7g sachet of fast action dried yeast

6 tbsp olive oil

300ml warm water

2 tsp fine salt

2 heaped tsp sea salt flakes (Maldon salt) – can be more/less depending on your taste

2 tbsp dried rosemary – I tend to use a bit less, but again it is up to you how much of it you use

Extras:

flour for kneading

olive oil for brushing & drizzling before baking etc

sifted flour & yeast with oil & water in a well in the middle

sifted flour & yeast with oil, water & salt in a well in the centre

Directions:

In a large bowl, sift the flour then carefully stir in the dried yeast

Create a well in the middle of the sifted flour/yeast and add 3 tbsp of the olive oil, the fine salt and warm water – mix well together with a spoon

flour, yeast, oil, salt & water all mixed in together

flour, yeast, oil, salt & water all mixed in together

Lightly flour a clean surface and knead the mixture together for about 10 minutes until the dough is smooth and elastic (add flour as necessary if the dough gets very sticky)

Fold and rotate the dough to form a smooth ball then place it in a greased (with olive oil) bowl, cover with a tea towel and leave it to double in size for about an hour in a warm, dry place

dough once kneaded and rounded to a ball

the dough kneaded and rounded to a ball

Grease (with olive oil) a large baking tray and place the dough on it, flattening out the dough to about an inch thick using your fingertips to create dimples

Brush more olive oil over the flattened out dough and return, covered by a layer of greased cling wrap and a tea towel, to rise in a warm, dry place for another 40 minutes

dough before and after rising for about an hour

dough before and after rising for about an hour

Pre-heat oven to 450°F (220°C)

Use fingertips again to put more ‘dimples’ in the dough, drizzle with another 3 tbsp olive oil, then evenly sprinkle on the Maldon salt and dried rosemary to your taste (I use roughly the amount I have stated in the recipe, but just kind of eyeball the right amount)

dimpled dough brushed with olive oil before rising for 40 minutes & drizzled with olive oil, salt & rosemary

dimpled dough brushed with olive oil before rising for 40 minutes  ||  drizzled with olive oil, salt & rosemary before baking

Bake in the middle of the oven for about 20 minutes until nicely golden brown

Cool on a wire rack so the focaccia does not get moist underneath from sweating

cooling on a wire rack

cooling on a wire rack

Once it has cooled to a warm temperature, enjoy drizzled with some garlic and herb infused olive oil – or however you like!

focaccia recipe 8

What do you think? If you have a go at this recipe, let me know how it turns out!

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4 thoughts on “Focaccia Bread Recipe

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