Focaccia recipe

Details

• Cuisine: Italian
• Recipe Type: Bread
• Difficulty: Medium
• Preparation Time: 90 mins
• Cooking Time: 20 mins
• Serves: 4

Step-by-step

1. Place the two flours and the salt into a bowl and mix, using your hand like a claw. Make a well in the middle and pour in the yeast. Add the olive oil and half of the water (add the remaining half of the water a little at a time until you have a soft dough).
2. Stick both your hands in and mix the dough. There’s no precise measurement for the water, I’ve given only a rough guide. On a warmer day you might need a splash more. Don’t worry, as you knead the bread it will all come together.
3. When the dough starts to come away from the bowl transfer it to a lightly floured work surface. Continue to knead the dough by holding it with one hand and pushing it away with the other. When it has stretched away pull it back toward the other hand and repeat the process. The dough should not need too much more flour otherwise it will become too tight and dry, it wants to be an elastic smooth dough.
4. Place the dough into a bowl and cover with cling film. Rest for one hour to double in size. Next, place the dough on a lightly floured surface and knead for 2 or 3 minutes more. Use a rolling pin to roll the dough into your desired shape - one large focaccia or smaller, individual ones.
5. Place the rolled out dough into a baking tray, using your fingers to push holes into the dough. Leave somewhere warm to prove for a further 20 minutes.
6. Turn the oven on to heat to 200C/gas mark 6. When the dough has risen again. Season the bread with selected rosemary, sea salt and plenty of olive oil. Run your hand under the tap to collect a handful of water and splash it onto the top of the bread to help keep a nice soft focaccia.
7. Bake in the oven for 20 minutes or until golden. Check by lifting up the bread - it’s ready if it is golden brown underneath.