Focaccia is a flat Italian bread flavoured with olive oil and baked on a tray. This recipe adds just enough oil to make a great tasting loaf while still keeping it easy to make.
Focaccia is an ideal bread to make if it is your first attampet at making yeasted breads, as I have found it to being probably the easiest type of yeast bread to make.
Perhaps it's in my blood, I am a baker's daughter after all, but I love making bread. From my easy plain white bread to quick soda bread and breads made with other grains such as my Apricot and Walnut Rye Bread. When I first started this blog a friend of mine said that she wanted to make Focaccia bread. After I told her how simple it was to make, I promised to share my recipe. So, true to my word, here it is.
Easy
I have called this recipe easy focaccia because I think that best sums it up. It might not be the most authentic recipe, (a traditional focaccia has a higher water content which can make it a bit messy and tricky to handle) but it's packed with flavour and easy to make. What more can you ask for?
Ingredients
Flour
For this easy bread recipe I have used strong bread flour. Which I find works perfectly well.In Italy the beard is usually made with Italian extra strong flour which is not easily found in the UK and is a little different to our bread flour. Using equal parts strong bread flour and 00 will give a similar texture to the crumb, so if you have some 00 flour then by all means give it a try. I do when I have it to hand.
Sugar
A little caster sugar helps get the yeast off to a flying start and thus helping the bread to rise quickly. It does not sweeten the loaf.
Salt
An essential in bread making I use a fine sea salt in the dough itself and Maldon sea salt flakes on the top.
Yeast
For this easy bread I use easy blend yeast sometimes called fast action yeast. If you’d like to use fresh yeast instead of the easy blend variety in this recipe, substitute 25g (1oz) and rub into the flour before adding the liquid.
Rubbing in fresh yeast may seem unusual but its a tip I got from none other than Paul Hollywood and it really works.
Alternatively use 12g (½oz) ordinary dried yeast, made up as per packet instructions.
Olive oil
Use a good quality extra virgin oil as the flavour of the oil is what helps make a good focaccia.
Flavourings
I've used sun dried tomatoes in one loaf and fresh rosemary in the other but see below for other suggestions of flavouring you can add.
Method step by step
1 Place the flour, salt, sugar and yeast in a bowl, add the oil and water.
2 Mix to soft slightly sticky dough.
3 Lightly oil the work surface, turn out the bread and knead for a few minutes.
4 Leave in a covered bowl until double in size, then knock back and lightly knead again.
5 Divide the dough into two and knead your chosen flavouring into each piece until evenly distributed.
6 Flatten into a rough oval and place on an oiled baking sheet, then flatten again until it is about 1cm (½in) thick.
7 Cover and allow to rise for 30 minutes, then poke dimples into the surface with an oiled finger
8 Drizzle generously with olive oil and sprinkle with salt and herbs if desired. Bake.
Flavoured Focaccia
You can add additional flavours to the basic recipe creating your own favourite.
I like my focaccia best when it has additional flavours, and for the purpose of this recipe I have divided the dough into two flavouring each piece differently.
Once you have mastered the basics, try playing around with your own favourite flavours, a different herb perhaps, pitted olives, or sautéed onion. Whichever flavour I choose, I like to top the bread with a sprinkling of flaky sea salt.
Hints and Tips
- The dough should be slightly sticky when it is first mixed. If you are confident try adding a little more water to make a wetter dough which will help create the more uneven air pockets typical of Focaccia.
- Oil the work surface to help prevent the dough from sticking, but try to avoid adding extra flour as you will end up with a dense dry loaf.
- Unlike some breads you can get away with only lightly kneading focaccia which is why I think it is one of the easiest breads to make.
- I use a shower cap which is kept for this purpose, to cover the bowl while the bread rises. Which avoids using cling film and therefore less plastic waste.
- Allow about 1 hour, although the time will vary according to the room temperature, the warmer it is the quicker the rise will be, so if it is a cold day you may need to wait a little longer.
- Knocking back is the term used when you knock the air out of a risen dough after proving, this helps to prevent uneven holes in your finished bread. Uneven air pockets are characteristic of focaccia so it only needs knocking back lightly.
- Once you have knocked it back, cut in half before adding the flavourings, or make one single flavoured larger loaf. Spread the dough piece out, sprinkle on the flavourings, and then knead gently until evenly distributed before shaping the loaves.
- Once shaped and on the trays cover loosely and allow to rise again. I use an old large, clean carrier bag but you could use oiled cling film or a damp tea-towel.
- Before baking don't be mean when drizzling with olive oil, it really adds to the flavour.
Serving suggestions
Focaccia is delicious eaten on it own. Cut into squares, fingers or triangles or simply just tear and share. Serve along side an Italian main course, soup or with a selection of anti pasta.
It doesn't really need butter but if you want some then go ahead or serve with oil and vinegar for dipping.
It makes fantastic sandwiches split in half and filled with your favourite filling.
How long will it keep?
Focaccia is at it's very best on the day it is made, but the oil in the dough helps keep the crumbs moist so it will keep for a day if wrapped and stored in a cool dry place. You can also freeze focaccia for up to 1 month. Wrap well.
To freshen the bread up after defrosting or when serving the next day, Sprinkle it with a few splashes of water, wrap in foil and pop it into the oven for a few minutes to warm through.
Easy focaccia
Equipment
- baking sheet
Ingredients
- 500 g white bread flour
- 1 teaspoon caster sugar
- ½ teaspoon salt
- 7 g sachet easy blend yeast
- 3 tablespoon extra virgin olive oil plus extra for drizzling
- 300 ml warm water (approx)
- 2 pieces sun-dried tomatoes chopped
- few sprigs fresh rosemary
- Maldon salt for sprinkling
Instructions
- Place 500g (1lb 2oz) flour into a large bowl then add 1 teaspoon sugar and ½tsp salt to one side of the bowl and 7g (¼oz) sachet yeast to the other side. Stir to mix.
- Make a well in the centre, add 3 tablespoon oil and 300ml (½pt) warm water, and mix to form a smooth dough. Turn out onto a work surface and knead the dough for a few minutes.
- Return to the bowl, cover loosely and leave in a warm place to rise until double in size, usually about 1 hour but may be longer.
- Knock back the dough and knead lightly again. Divide the dough into two pieces.
- Remove the rosemary leaves from a few stems and chop finely so that you have about 1 tablespoon of chopped rosemary. Roughly chop a little more or, if preferred, leave whole to sprinkle on the top and set aside.
- Sprinkle the finely chopped rosemary onto half the dough and knead until evenly distributed through the dough. Knead 2 pieces of chopped sun-dried tomatoes into the other piece of dough.
- Flatten each piece into a rough oval and place on a lightly oiled baking sheet, flatten again until each piece is about 1cm (½in) thick.
- Cover loosely and allow to rise again for 30 minutes until puffy.
- Preheat the oven to 200℃/190℃ fan/gas mark 5. Lightly oil your finger tips and press into the dough to make a dimpled effect. Sprinkle the surface of the rosemary bread with the reserved rosemary, then sprinkle both with sea salt.
- Generously drizzlesome olive oil over the bread and bake for 15 – 20 minutes or until golden and the loaf sounds hollow when tapped on the bottom. Cool slightly on a wire rack. Best served warm.
Video
Notes
- The dough should be slightly sticky when it is first mixed. If you are confident try adding a little more water to make a wetter dough which will help create the more uneven air pockets typical of Focaccia.
- Oil the work surface to help prevent the dough from sticking, but try to avoid adding extra flour as you may end up with a dense dry loaf.
- Unlike some breads you can get away with only lightly kneading focaccia which is why i think it is one of the easiest breads to make.
- Allow about 1 hour, although the time will vary according to the room temperature, the warmer it is the quicker the rise will be, so if it is a cold day you may need to wait a little longer.
- Once shaped on the trays cover loosely and allow to rise again. I use an old large, clean carrier bag but you could use oiled cling film or a damp tea-towel.
- Before baking don't be mean when drizzling with olive oil, it really adds to the flavour.
cathy
I don't have much success with bread making but this turned out really well and was easy.
Jacqueline Bellefontaine
Cathy So pleased that this recipe has been successful for you. Who knows maybe this may be the turning point in your bread making journey.