Focaccia

Method

This is a wonderful bread recipe to try, and if you're feeling adventurous, you can incorporate any flavours you love. We recommend using rosemary and red onion for a sophisticated and scrumptious focaccia.

Proving Time: 1 Hour 30 Minutes

  1. Pre heat the oven to 210c.
  2. Add all the bread ingredients into a stand mixer and a dough hook, beat well, for 5 minutes. 
  3. Take the bowl off the mixer and pop over a tea towel and leave to prove for 1 hour in a warm place.
  4. Once this has doubled in size, knock back the dough and have it ready to put into a tray.
  5. Use a 12 x 18 inch tray, grease it well with olive oil, ensuring you get it into the corners.
  6. Layout the dough into the tray and leave to prove for another 30 minutes.
  7. Now just before putting it in the oven, press your fingertips into the dough carefully, leaving some indentations.
  8. Sprinkle over the rosemary, add the onion discs, a sprinkle of crushed salt and another drizzle of oil.
  9. Pop in the oven for 35-45 minutes.
  10. Remove from the oven and leave to cool slightly before slicing. The bread will keep for 4 days in an airtight tub.

Ingredients

Prep time: 15 Minutes

Cook time: 45 Minutes

Serves: 4

  • 750g strong bread flour

  • 1 x 7g Instant yeast

  • 2 tbsp honey

  • 2 tbsp olive oil

  • 500ml of warm water

  • 1 tsp salt

  • For The Top:

  • 2 stems of fresh rosemary

  • 1 red onion cut into rings

  • Crushed salt

  • Olive oil