About the bake
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
Step 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.Step 2:
KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).
Step 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 .Step 4:
SHAPE
Push the dough into an oiled, roughly 22cm x 32cm baking tin.Step 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).Step 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.
Ingredients
For the Dough
- 500g Allinson's Strong White Bread Flour
- 7g Allinson's Easy Bake Yeast Sachet
- 1 tsp Billington's Unrefined Golden Caster Sugar
- 2 tsp Salt
- 300ml Warm water
- 50ml Olive oil
- 500g Allinson's Strong White Bread Flour
For the Topping
- 12 Sage leaves
- 5 Thyme (or oregano sprigs)
- 5 Rosemary (sprigs)
- 1 tsp Sea salt
- For drizzling Olive oil
Utensils
- Mixer with dough hook attachment
- 22cm x 32cm baking tin
- Tea towel
Recipe Reviews
Really good recipe for focaccia and easy to make.
Easy to follow recipie. Finished product was better than expected. Will use this again and again.
Ingredients
For the Dough
- 500g Allinson's Strong White Bread Flour
- 7g Allinson's Easy Bake Yeast Sachet
- 1 tsp Billington's Unrefined Golden Caster Sugar
- 2 tsp Salt
- 300ml Warm water
- 50ml Olive oil
- 500g Allinson's Strong White Bread Flour
For the Topping
- 12 Sage leaves
- 5 Thyme (or oregano sprigs)
- 5 Rosemary (sprigs)
- 1 tsp Sea salt
- For drizzling Olive oil
Utensils
- Mixer with dough hook attachment
- 22cm x 32cm baking tin
- Tea towel