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Focaccia

Focaccia

Recipe Submitted By: bakingmad

An Italian bread perfect to serve as a tear and share bread with balsamic vinegar and olive oil.

Preparation Time	20 minutes
Baking Time	20 minutes
Portions	Makes 1 loaf
Skill Level	Medium
Average Rating

Focaccia Ingredients

500 grams	Strong White Bread Flour (Allinson)
7 sachet	Easy Bake Yeast (Allinson)
1.50 tsp	Salt fine
6	Tablespoons Olive Oil And Extra For Serving
1 tsp	Sea Salt Flaked
225 ml	Warm Water may need 225ml to 250ml
1	Medium sprig of rosemary Leaves Removed And Finely Chopped

This recipe uses

How to make Focaccia

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Put the Allinson Strong White Bread Flour, Allinson Easy Bake Yeast and fine salt in a large bowl and mix together.
Stir in the 4 tablespoons olive oil and 225ml (8fl oz) - 250ml (9fl oz) luke warm water, mix together adding more water if needed to form a soft dough.
Turn out the dough onto a well floured surface and knead until the dough is smooth and springs back when gently pressed, approximately 10 minutes.
Place in a large lightly oiled bowl, cover with cling film and leave to rise in a warm place for 45 minutes or until doubled in size.
Remove and knead again for 2-3 minutes to knock out the air bubbles and roll the dough out on a lightly floured surface to an oval shape about 35cm (14in) x 25cm (10in).
Place on a lightly oiled baking sheet, cover with a tea towel, and leave in a warm place for 30 minutes or until doubled in size.
Meanwhile preheat the oven to 200°C, 180°C fan, Gas 6.
Make indentations in the dough using your finger tips and drizzle over the remaining olive oil, sprinkle with sea salt and rosemary and bake in the oven for 20 minutes until the bread is golden brown. Serve warm or cold drizzled with more olive oil.

Reviews

Read all reviews (1) | Average rating: 5 stars

"Following the recipe exactly, the dough rose beautifully but more than double while I was preparing dinner. Even after knocking back and rolling I had much more than the recipe says, so made two circular loaves in 10" cake tins. Added a touch of finely chopped garlic and some cherry tomatoes as well and the result was consumed almost before it had cooled. Excellent recipe."

27-05-2010 | Author: Dafyddapcennydd | 5 stars