Focaccia

Rating: ⭐⭐⭐⭐⭐

Ingredients

  • 500g strong bread flour

  • 7g dried fast action yeast

  • 1tsp fine sea salt

  • 1tsp rosemary salt

  • 5 tbsp Olive oil

  • 1 tsp flaky sea salt

Personal Note

I love this focaccia dipped in pomegranate balsamic!

Notes

Inspired by a basic focaccia recipe from BBC GoodFood

A fantastic tweak is to use chilli oil instead of olive oil, bakes just as well - but with a lovely spicy twist

Method

  1. Add the flour into a large bowl, add the yeast into one side of the bowl, then both the rosemary salt and fine salt into the other side of the bowl.

  2. Mix everything together and create a well in the middle.

  3. Add 2 tbsp of oil and 350ml lukewarm water, adding gradually.

  4. Flour your work surface and tip the dough onto it, kneed for 5-10minutes until the dough is soft and less sticky - or if you're me, mix in a stand mixer with a bread hook for a few minutes :)

  5. Cover the bowl with a tea towel and leave to prove for an hour, until doubled in size

  6. Oil or line a rectangular, shallow tin; tip in the dough and stretch to fill the tin. Cover with a tea towel and let it rise for another 30-45 minutes.

  7. While the dough proves, preheat the oven to 200c and press your fingers in to make dimples.

  8. Drizzle over 1-2 tbsp oil over the bread then sprinkle over the flakey salt (and some extra rosemary salt if you fancy it).

  9. Bake for 20 minutes until golden.