Herb Focaccia by Allinson

  • Total Time

    3h 5m
    • Prep Time

      2h 30m
    • Bake Time

      35m
  • Makes

    1
  • Skill Level

    Intermediate
  • Dietary Needs

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This classic Italian flatbread is an ideal starter recipe and a real winner with the whole family. Made using Allinson olive oil dough as well as rosemary and sage, our Herb Focaccia smells as good as it tastes. We often like ours sliced into squares and enjoyed with a glass of red wine or served with our Parmesan and Fennel Breadsticks.

Method

  1. MIX Mix the flour, yeast, sugar and salt in a big bowl. Mix the water and oil together, then stir in with a cutlery knife.

  2. KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer). 

  3. RISE Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size .

  4. SHAPE Push the dough into an oiled, roughly 22cm x 32cm baking tin.

  5. PROVE Cover the dough again with a clean tea towel and leave to prove until doubled in size again. Preheat your oven to 200°C (fan 180°C, gas mark 6).

  6. BAKE Scatter the dough with the herbs and sea salt, pulling the thyme and rosemary into smaller sprigs. Press your fingers all over the dough to make dimples. Drizzle with a little more olive oil and bake for 30-35 minutes until golden.

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