Classic Focaccia
2 min read
Nothing beats the aroma of freshly baked bread filling the kitchen, and this Classic Focaccia recipe from @TarasVeganTreats is the perfect way to bring that experience home. With its golden crust, light and airy texture, and signature dimples infused with olive oil, focaccia is a timeless favourite that's surprisingly simple to make.
Prepared on a Richmond Deluxe Mini Range cooker, this recipe showcases how home baking can be both enjoyable and rewarding. Whether you're serving it alongside soups and salads, using it for sandwiches, or simply enjoying a warm slice straight from the oven, this classic focaccia is a versatile bake that's sure to impress family and friends.
Follow @TarasVeganTreats' step-by-step recipe and discover just how easy it is to create bakery-quality focaccia in your own kitchen.
Ingredients
- 360g bread flour
- 260ml lukewarm water
- 3 tablespoons extra virgin olive oil plus more for greasing
- 2 teaspoons instant dried yeast
- Sea salt
Directions
- Combine flour & yeast in a large mixing bowl with a generous pinch of salt
- Add warm water & oil, mix until fully combined. Use extra flour or water if needed to bring the dough together
- Cover & allow to rest for 20 minutes
- Remove cover & pull the edge of the dough, stretching it towards the centre. Repeat the process 4-6 times to cover the circumference of the dough ball
- Cover again & leave for 20 minutes
- Repeat the pull & stretch process three more times; the dough should feel smoother & stronger each time
- Cover & allow to prove for 1 hour at room temperature or overnight in the fridge
- Oil the dough generously & transfer into your choice of rectangular baking tin, stretching gently to fill the tin
- Switch oven to ‘prove’ function & place into the oven for 45 minutes until doubled in size again
- Remove to gently create dimples & drizzle with more olive oil before baking at 225° for 18-20 minutes
- Remove when golden & lifting away from the edges. Cool for 10 minutes before slicing & serving with flaky salt
