Focaccia tastes so good, you don't need to worry about sandwich fillings or fancy toppings. Better still, this recipe can be whipped up in next to no time.
For the dough:
500g flour - use plain, wholemeal or a combination of both
5g of instant dried yeast
10g salt
315g water
For the topping:
I'm suggesting garlic, rosemary, olive oil and salt, but you can easily adapt this recipe to use whatever toppings you have available.
Combine all the ingredients until you have a dough that is sticky and firm.
Leave the dough to rise for an hour or so until it has doubled in size. If you can leave it somewhere warm, so much the better. In a cool location, it may take slightly longer.
Lightly grease a large, flat tray. I use the roasting tin that came with my oven.
Tip the dough onto a floured surface and give it a quick knead.
Spread the dough into the tray. Covering the top of the dough with oil will make it easier to spread it right to the edges of the tray. Olive oil is best but any vegetable oil would do.
Dimple the top of the focaccia by
pressing your fingers or knuckles into the dough.
Add your topping. You can, of course, choose what you want to
flavour your focaccia with. My favourite
homemade focaccia is topped with four or five cloves of roughly chopped garlic,
a generous sprinkling of Maldon salt and the leaves from a few sprigs of
rosemary.
Bake your focaccia for about 15 minutes at 200oC
but watch that the garlic and herbs don’t become blackened. You’re aiming for a soft but fully cooked
bread with a flavoursome topping.
Your focaccia can be served immediately. Use scissors to cut it into large chunks and
serve it with, well, anything you like!
We dipped ours in a mixture of olive oil and balsamic vinegar, alongside
some cheese, tomato and olives.
Want more?
All my recipes are here and, if you're in a hurry, you can be eating Freshly Baked Bread In 20 Minutes with my handy guide.
Looks yummy. You are making my hungry!
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