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Focaccia

Focaccia

This flat salty bread is produced all over Italy with a number of variations. It is usually eaten warm as a midmorning snack, and you’re lucky if you manage to find it in any bakery after midday.


bar Focaccia
This focaccia recipe is easy to make and easy to adapt. Try adding herbs such as rosemary or thyme, or perhaps some chopped chilli.

Picture by Manju Malhi

 
Serves 3-4
 
Ingredients:

500g strong white bread flour
2 tsp salt
2 sachets dried easy blend yeast
2 tbsp olive oil
400ml cold water
olive oil, for drizzling
fine sea salt

   
Method:  

Place the flour, salt, yeast, olive oil and 300ml of the water into a large bowl. Gently stir with your hand or a wooden spoon to form a dough then knead the dough in the bowl for five minutes, gradually adding the remaining water.

Stretch the dough by hand in the bowl, tuck the sides into the centre, turn the bowl 80 degrees and repeat the process for about five minutes.

Tip the dough onto an oiled work surface and continue kneading for five more minutes. Return the dough to the bowl, cover and leave to rise until doubled in size.

Line two large baking sheets with greaseproof paper. Tip the dough out of the bowl and divide into two portions. Flatten each portion onto a baking sheet, pushing to the corners, then leave to prove for one hour.

Preheat the oven to 220C/425F/Gas 7. Drizzle the loaves with oil, sprinkle with fine sea salt then bake in the oven for 20 minutes. When cooked, drizzle with a little more olive oil and serve hot or warm.

 

(c) 2012

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