Mmmmm. Foccacia. Delicious serves warm with some oil and vinegar for dunking.
I don’t know how authentically Italian this recipe is, but I do know that it tastes jolly good.
Here’s the recipe –
325g Strong white bread flour
150g ’00’ Plain flour (this is more finely milled as gives a really light bread texture but you can use normal plain flour instead)
7g salt (that’s approximately 1 tsp)
5g instant dried yeast (again, approximately )
1 tbspn Olive oil
250ml warm water
Nothing complicated here. Dump all the ingredients into a bowl and mix together until they form a soft dough then knead with youre electric mixer’s dough attachment on low for about 10 mins or knead vigorously by hand until the dough is very smooth and elastic.
It should be quite a damp-ish dough so don’t add any additional flour in the kneading process if you can possibly help it.
Then cover it with cling film and leave to rise in a warm place like a window sill or airing cupboard for about 40 minutes. It might take up to an hour in winter temperatures,
Here’s mine (in a different bowl as I needed my mixer bowl for something else.)
Once warm and nicely risen, plop it into a greased, high-sided baking tray and flatten it out with the palm of your hand. You could roll it out with a rolling pin to make a tidier job of it but I was feeling lazy.
Bake in the oven for about 15mins.
Meanwhile, mix 2 tbsp of olive oil with 1 tbsp of water in a bowl and whisk until emulsified. Add a sprig of torn rosemary and let that steep while the focaccia cooks.
As soon as the bread’s out of the oven, brush it generously with the oil/water/rosemary mix and sprinkle with a little salt. (Erm, I was a bit heavy-handed with the salt, oops)
Leave to cool little in the tin and serve warm with some oil and balsamic vinegar.
Try it topped with other herbs or maybe some garlic butter. Roasted onions, tomatoes or mixed roast vegetable are good too – just pop them on the top before you place the focaccia in the oven.