Who doesn’t love a bit of Focaccia?! And I bet you can’t stop at one little morsel?! It’s so moreish! If you are just starting out with bread or a seasoned performer, this recipe is for you both. A really good extra virgin olive oil is key to the finishing flavour but the choice of herbs and other additions such as olives or sundried tomatoes, is endless. Let your creativity loose on this and see where it takes you.
Step by step instructions on how to make Foccacia
Line the baking tray
Line a baking tray (approx. 25 x 45 cm) and generously cover with infused olive oil.
Then make the dough
Mix all the ingredients in a stand mixer bowl fitted with a dough hook, except the yeast and herbs. Once mixed in, add the yeast and knead on a high speed for about 8 mins.
Turn onto floured surface and knead into a ball. Baste the sides of the stand mixer bowl with oil and put the dough back in. Pour more olive oil on top. Cling film and leave to proove at room temperatue until double in size (anything from 1-2 hours).
Once proved add the herbs and mix well for 2-3 minutes on high speed.
Put the dough onto the tray and smooth and flatten it into a rectangle using your fingers leaving a 2-3cm boarder around the dough to allow it to expand on baking.
Apply more oil with your hands to the top of the dough making indents with the tips of your fingers.
Cling film and leave to prove until doubled in height. This could take 1-1.5 hours depending on the room temperature.
Pre heat the oven to 190C once the bread if reading for baking.
Place the flavourings on top once proved if using and bake for 20 minutes or until risen and golden. You may need to turn the baking tray around after 15 minutes to ensure an even bake.
Once baked, generously baste with more infused oil and sprinkle generously with rock salt, herbs and more flavourings as required.
Notes
This bread freezes very well.
Easy focaccia bread
Ingredients
- 675 g strong flour
- 14 g salt
- 21 g fresh yeast (or 10g active dried yeast or 7g fast action dried yeast)
- 57 ml olive oil infused with garlic (or plain)
- 188 g egg
- 225 ml water
- 38 g freshly chopped herbs: chives, parsley and rosemary
Flavourings (optional)
- 75 g olives,pitted
- 25 g rock salt
- 25 g sundried tomatoes
- 375 ml garlic infused olive oil, or plain
Instructions
- Line a baking tray (approx. 25 x 45 cm) and generously cover with infused olive oil.
- Put all the ingredients in a stand mixer bowl except for the yeast and herbs.
- Manually mix with a dough hook until combined then add the yeast.
- Put onto a stand mixer and gradually increase the speed to maximum and mix for approx. 8 mins until a positive window test and the dough is no longer sticking to the sides of the bowl.
- Turn out the dough onto an unfloured worktop and lightly shape into a ball.
- Coat the stand mixer bowl with some olive oil.
- Put the dough back in the stand mixer bowl and pour some oil over it smoothing it everywhere with your hands ensuring you get underneath the dough too. This is to prevent a skin forming.
- Cover the bowl with cling film and leave to prove until doubled in size. This could take 1-2 hours depending on the temperature of the room.
- Once proved add the herbs and mix well for 2-3 minutes on high speed.
- Put the dough onto the tray and smooth and flatten it into a rectangle using your fingers leaving a 2-3cm boarder around the dough to allow it to expand on baking.
- Apply more oil with your hands to the top of the dough making indents with the tips of your fingers.
- Cling film and leave to prove until doubled in height. This could take 1-1.5 hours depending on the room temperature.
- Pre heat the oven to 190C once the bread is ready for baking.
- Place the flavourings on top once proved if using and bake for 20 minutes or until risen and golden. You may need to turn the baking tray around after 15 minutes to ensure an even bake.
- Once baked, generously baste with more infused oil and sprinkle generously with rock salt, herbs and more flavourings as required.
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