Breads come in all shapes and sizes and one of our favourites is focaccia. We make it every so often at home to satisfy our cravings and feed our wonderful friends. Here is our simple tried and tasted focaccia recipe that will whet your appetite. We are using rosemary as the focaccia’s topping in this recipe, but you don’t have to be strict with this. Be creative! You may use other ingredients such as parmesan cheese (yummy!), tomatoes, potatoes, mushrooms and various herbs for the focaccia’s topping too! Enjoy 🙂
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Serves 2 to 4
Preparation time: 2 hrs 25 mins (including proofing)
Baking time: 20 mins
- 2 1/2 cups of plain flour
- 1 sachet of instant yeast
- 1 tbsp of caster sugar
- 1 tsp of salt
- 1 cup of lukewarm water
- 3 tbsps of olive oil (will need more for drizzling)
- 2 tbsps of chopped fresh rosemary
- 1 tbsp of chopped onions
- Sea salt and black pepper to sprinkle over the dough
- Add the sugar and yeast into the lukewarm water. Let the mixture sit for about 5 minutes. You will see foam appearing on the surface and be able to smell the yeast.
- Gently mix the flour and salt with a spoon into a stand mixer’s mixing bowl, create a well in the centre of the mixture. Pour the olive oil and yeast mixture into the well and stir everything in with the spoon until all ingredients are roughly mixed. *Do this step by hand, instead of using a stand mixer to avoid the flour flying all over the place.
- Using a stand mixer, mix everything at a medium high speed for about 5 to 7 minutes. After the mixing, the dough will be soft and elastic, but still very sticky.
- Transfer the dough onto an oiled (olive oil) bowl. Lightly coat the entire dough with olive oil. Cover the bowl with cling wrap. Let it proof for about 75 minutes. The dough should double in size after proofing.
- Remove the dough from the bowl and place it on a lightly floured surface. Sprinkle some flour onto the dough and fold it a few times. Next, shape the dough into a ball and place it back into the mixing bowl. Brush the surface of the dough with some olive oil. Cover the bowl with cling wrap. Let the dough rest for another 30 minutes.
- While the dough is resting, roughly chop up the fresh rosemary’s leaves and onion. Soak them in 1/4 cup of olive oil.
- Line a baking tray (16″ by 14″) with a sheet of baking paper. Drizzle some olive oil and sprinkle some sea salt onto the surface.
- Gently transfer the dough onto the tray and stretch it into a rough rectangular shape of about 13″ x 8″ and thickness of about 1/2″. Cover the tray with cling wrap and let it rest for about 20 minutes.
- Preheat the oven to 250°C.
- Next, using your finger tips, gently indent the surface of the dough to create tiny ‘potholes”. Spread the rosemary and onion infused olive oil evenly onto the dough with a brush. Then sprinkle the chopped rosemary, onion, sea salt and pepper onto the dough’s surface. Cover the tray with cling wrap and let it rest for another 20 mins.
- Remove the cling wrap and place the tray in the oven’s middle rack. Reduce the temperature to 210°C and bake for about 20 minutes or until it is golden brown.
- Remove from the oven, let it cool completely and it is ready to serve!