Method
Step 1:
In a warm bowl mix the flour, salt and sugar together and stir in the yeast.
Step 2:
Measure out 400ml of warm water and mix together with the chilli jam and oil. Then mix the wet and dry ingredients together to make a soft dough.
Step 3:
Knead for 10 minutes on a lightly floured surface until smooth and elastic.
Step 4:
Oil two 23cm/9inch cake tins. Divide the dough into two pieces and roll each one into a 23cm/9inch circle and put into the tins. Alternatively you can place on two baking trays.
Step 5:
Using your fingertips, make deep dimples all over the surface of the dough. Cover with cling film and leave in a warm place for 30 minutes until doubled in size.
Step 6:
Preheat the oven to 230ºC (fan 210ºC, gas mark 8). Remove the cling film, drizzle each focaccia with olive oil and bake for 30 minutes until golden and cooked through. Cut into wedges and serve warm.
Ingredients
- 650g Very strong white bread flour
- 2 tsp Salt
- 1 tsp Billington's Unrefined Golden Caster sugar
- 2 tsp Easy bake yeast
- 4 tbsp Chilli jam
- 400ml Warm water
- 3 tbsp Olive oil (plus extra to serve)
Recipe Reviews
really tasty bread and simple and quick to make, however needed no where near all the liquid that is listed in the ingredients, perhaps changing the instructions to suggest not adding it all at once might be useful, i managed to rescue my bake but had to add quite a bit of extra flour to make the dough workable. Luckily it still tasted great, will make again adding less liquid
Hello,
Thanks for contacting us. Focaccia is known for being a wet dough, the more liquid that you can add in the lighter the bread will be. We will review the recipe just make sure that the liquid is the right amount though.
Thank you
Happy Baking!
Ingredients
- 650g Very strong white bread flour
- 2 tsp Salt
- 1 tsp Billington's Unrefined Golden Caster sugar
- 2 tsp Easy bake yeast
- 4 tbsp Chilli jam
- 400ml Warm water
- 3 tbsp Olive oil (plus extra to serve)