Focaccia
- Prepare
- over 2 hours
- Cook
- 30 mins to 1 hour
- Serve
- Makes 1 loaf
Use this simple focaccia recipe as a base adding whatever flavours you enjoy (rosemary and salt is the classic, but olives, tomatoes and other herbs are also delicious). It's rich with olive oil, so it's worth investing in quality as the flavour will really come through.
The dough is very wet which makes it tricky to handle, so use a freestanding mixer fitted with a dough hook if you have one.
Method
Put the flour, yeast, olive oil, salt and 300ml/10½fl oz water in a large bowl. Gently stir with your hand or a spoon to form a rough dough.
Knead the dough in the bowl for 5 minutes. Gradually add about 100ml/3½oz water to form a soft, sticky dough.
Stretch the dough by hand in the bowl, pulling the dough up and letting it fall back into the bowl. Repeat for about 5 minutes or until the dough starts to feel a little tighter and is starting to hold its shape.
Tip the dough onto an oiled work surface and continue kneading for 5 more minutes. As the dough is so wet you won't be able to knead it in the traditional way, instead keep pulling the edges outwards and then press back into the centre, working your way all around the dough. You'll know it's ready when the dough looks smoother.
Put the dough in an oiled bowl, cover and leave to rise until doubled in size (about an hour, depending on how warm your kitchen is).
Line a large baking tray (or two smaller trays) with baking paper and oil the base. Tip the dough out of the bowl onto an oiled work surface. Flatten the dough slightly (and cut into two pieces if using two baking trays). Transfer the dough to the prepared tray/s, pushing down all over using your fingers and making sure it reaches into the corners.
Leave to prove, uncovered, for a further hour.
Preheat the oven to 220C/200C Fan/Gas 7.
Drizzle the loaves with oil, sprinkle with fine sea salt then push your fingers into the surface of the dough to create dimples. Add any toppings you wish to use now (see the recipe tips, below, for ideas).
Bake for 20 minutes, or until cooked through and golden-brown. When cooked, drizzle with a little more olive oil and serve warm or cold.
Recipe tips
Paul's focaccia is thin and crispy in the traditional Italian style. If you like yours a little thicker, add all the dough to one tray with deeper sides and cook for a few more minutes.
If you wish to top the focaccia with rosemary, just before you drizzle the loaf with olive oil, make small indentations all over the dough. Then break off small sprigs of rosemary from a couple of larger sprigs, and push them into each of the indentations.
For other toppings, try adding thyme, tomatoes, sliced red onion and/or chopped chilli. You can also make sweet focaccia by lightly sprinkling the dough with sugar and adding raisins or other dried fruit.
Use good quality extra-virgin olive oil for the best flavour.
In step 3, you can prove the focaccia overnight in the fridge if preferred.
Like most breads, focaccia freezes well and defrosts quickly. Just make sure it's well wrapped to avoid freezer burn. If your bread has gone slightly stale, refresh it in a low oven for a few minutes until warmed through.
Focaccia makes great sandwiches, especially with Italian-inspired fillings like marinated mozzarella, sliced tomatoes, roasted vegetables and cured meats.
