Focaccia
This recipe guides you through creating a delicious and crusty focaccia bread at home. With a handful of simple ingredients and a few straightforward steps, you'll soon be enjoying a freshly baked loaf with a crispy exterior and a soft, airy interior. Follow along to experience the joy of baking your own aromatic focaccia from scratch.
— Constant Cookbook
Ingredients
- 500g/1lb 2oz strong white bread flour
- 2 tsp salt
- 2 sachets dried easy blend yeast
- 2 tbsp olive oil
- 400ml/14fl oz cold water
- , for drizzling olive oil
- fine sea salt
Instructions
- Place the flour, salt, yeast, olive oil and 300ml/10½fl oz 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 90 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 a large baking tray with baking paper. Tip the dough out of the bowl and flatten the dough onto the prepared tray, pushing to the corners, cover with a large plastic bag, making sure it does not touch the top of the dough, then leave to prove for one hour.
- Preheat the oven to 220C/200C Fan/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.
Cook Time
1H
Yield
Makes 2 loaves
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