Easy Focaccia Recipe – perfect for summer meals
I love focaccia with summer meals and I’ve tried a few recipes which were really temperamental and didn’t work that well. I found this recipe a few years ago and every time it has worked well and tastes great. Plus this basic recipe can be easily changed to include any toppings. Olives and chill flakes a person favourite.
I use a non slip baking baking tray for my focaccia after a few times using greaseproof paper and sticking like crazy to the base of the bread. Pizza trays are a good tray to make this on (as long as it doesn’t have any holes). Use a tray with slightly raised sides as otherwise the dough when it rises spreads out and you want it to rise and not spread too far.
500g of Strong white flour
1.5 tsps of salt
7g of dried yeast
2 tablespoons of fresh chopped rosemary (plus a few springs for topping)
6 tablespoons of olive oil
300ml of warm water
choice of toppings – fresh rosemary, sun dried tomatoes, salt, chilli, baby tomatoes, olives
For the salt on the top use coarse salt
– Sift the flour and salt in to a big bowl and then stir in the chopped rosemary and yeast.
– Pour in the olive oil and mix in well and gradually add the water and keep stirring.
– The dough will be very wet – it is supposed to look like that! Don’t add more flour.
– When well mixed turn out on to a worktop. Use a tablespoon or two to stop the dough sticking to your hands and the work surface.
– Knead for 2 minutes. Add more oil when it starts sticking to your hands again.
– Put the dough back in the bowl and drizzle a little olive oil over it.
– Cover with cling film and leave in a warm place to double in size for at least 2 hours. If you don’t have an hot place like an airing cupboard try placing the bowl in warm water with a damp tea towel over it. In summer leaving the bowl in the sun works amazingly well!
– Lightly grease a baking tray with oil. Turn out the dough on to the tray and light knead for 1 minute.
– The dough will be extremely stringy and will not be very easy to push out in to a layer. Try and get it as flat as possible.
-Take a piece of cling film and lightly grease with oil and place on the top. Allow the cling film to rest on it as it needs to be able to get bigger and if you cling film too tightly it won’t grow.
– Some recipes say to put the fillings/decorations on at this point but I think waiting till just before you put it in the oven works better.
– Leave the dough for 1 hour to double in size. Leave it somewhere warm.
– Preheat the oven to 220 degrees. It needs to be good and hot!
– Take off the cling film carefully – you don’t want it to fall. Cut up what you want for toppings and put them on the top.
– Lightly drizzle with more olive oil and sprinkle with salt before you put it in the oven.
-Bake the focaccia for 20 minutes or until gold brown and hollow sounding when you tap it.
-Serve when still warm.
Ta da! I didn’t realise when I took the photo the steam had already got to the lens, hence a slight blur.
Happy Baking. I hope you enjoy this recipe!