Focaccia

Too few ratings

Nikita Koritsky

Community Member

“This dimpled Italian bread can be flavoured with herbs, cheese, tomatoes or olives. Follow this basic recipe or add your favourite ingredients!”

Difficulty

Medium 👍
15
min.
Preparation
20
min.
Baking
120
min.
Resting

Ingredients

Servings:-8+
350 g strong white bread flour
2 tsp fast action dried yeast
1 tsp salt
250 ml lukewarm water
4 tbsp olive oil
1 tbsp olive oil (for greasing)
sprigs of rosemary
sea salt (for sprinkling)

Utensils

  • bowl
  • rectangular tin (28x18cm)
  • whisk
  • rubber spatula
  • clean bowl
  • cling film
  • oven
  • Step 1/5

    • 350 g strong white bread flour
    • 2 tsp fast action dried yeast
    • 1 tsp salt
    • bowl
    • rectangular tin (28x18cm)
    • whisk

    Sift the flour into a large bowl and stir in the yeast and salt. Lightly oil a 28x18cm (11x7in) rectangular tin.

  • Step 2/5

    • 250 ml lukewarm water
    • 4 tbsp olive oil
    • rubber spatula

    Make a well in the centre and add the water and oil. Mix until it starts to come together and forms a smooth dough.

  • Step 3/5

    • clean bowl

    Knead on a clean surface for 10 minutes until smooth and elastic, then cover in a clean bowl and leave to rise for 1 hour.

  • Step 4/5

    • cling film

    Press the dough into the tin so it fills all the corners. Cover with cling film and leave to rise for an hour.

  • Step 5/5

    • 1 tbsp olive oil (for greasing)
    • sprigs of rosemary
    • sea salt (for sprinkling)
    • oven
    • rectangular tin (28x18cm)

    Meanwhile, preheat the oven to 200°C (400°F/Gas 6). Then use your fingertips to make dimples over the bread and top with oil, rosemary, and salt. Bake for 20-25 minutes until golden and crispy.