Herb Focaccia
6 Reviews
How to make herb focaccia
This classic Italian flatbread is an ideal starter recipe, and we’re here to offer a helping hand at how to make focaccia – whether this is your first time, or your back to bake a classic favourite, this recipe is proven to go down a treat with the whole family.
Made using Allinson’s Olive Oil dough, as well as rosemary and sage our Herb Focaccia tastes even better than it smells – seriously.
Focaccia bread can be enjoyed with a glass or red wine, sliced into squares, or served as a bread board with many of our other tasty Italian bread bakes.
Why not try our Parmesan and Fennel Breadsticks or Prosciutto & Sun-Dried Tomato Plait.
Ingredients
For the Dough
- 500gAllinson's Strong White Bread Flour
- 7gAllinson's Easy Bake Yeast Sachet
- 1 tspBillington's Unrefined Golden Caster Sugar
- 2 tspSalt
- 300mlWarm water
- 50mlOlive oil
For the Topping
- 12Sage leaves
- 5Thyme (or oregano sprigs)
- 5Rosemary (sprigs)
- 1 tspSea salt
- For drizzlingOlive oil
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.