Whilst pasta is, of course, our favourite type of Italian carbohydrate, focaccia is an extremely close second. As a native to the southern region of Puglia, our head chef Roberta is a seasoned expert when it comes to making focaccia and she has several variations of the traditional recipe to share with us. Whether you’re in the mood for a classic seasalt and rosemary combination or you fancy a tasty tomato focaccia this recipe can be adapted to suit whatever ingredients you’ve got lying around and it’s super easy to make!
Make our Classic Focaccia
Prep Time: 20 mins (not including proving time)
Cook Time: 25 mins
Calories per serving: 486kcal
- 500g strong white bread flour (or 200g durum wheat flour + 300g plain flour)
- 2tbsp extra virgin olive oil
- 375ml water (lukewarm temperature)
- 7g dry yeast (1 sachet)
- ½ tsp sugar
- 2tsp salt
- Sprinkling flaked sea salt, to top
- 2tbsp fresh rosemary leaves, removed from sprigs (can use dried rosemary too)
- A little extra olive oil to drizzle on top
- In a large bowl, combine the flour, yeast, salt and sugar (if you’re using fresh yeast, dissolve it in 2tbsp water).
- Make a well in the centre of the flour mixture and gently pour in the olive oil and the water, you might not quite need all the water, so add it slowly. Stir the mixture with a spoon or by hand. The dough will become very sticky.
- Remove the dough from the bowl and place on a floured work surface. Knead for 5-10 mins until it becomes softer and less sticky. Place the dough back in the bowl and cover with cling film or a tea towel. Let it prove in a warm spot until the dough has tripled in size.
- The rising time may vary depending on the temperature but it could take up to 4 hours.
- After the dough has risen, transfer it into a pan or tin, about 30cm in diameter, that has been greased with a little olive oil.
- Let your focaccia rise in the pan for 1 more hour.
- When risen, push your fingers firmly into the dough to make small dents in the top of your focaccia.
- Finally, brush the top of the dough with a generous drizzle of olive oil and sprinkle over the rosemary and flakes of sea salt.
- Bake in a preheated oven at 200°C (180°C in a fan oven) for about 25 minutes until golden in colour. Buon Appetito!
Try Roberta’s Traditional Pugliese Potato Focaccia
For a twist on the traditional Ligurian focaccia, outlined above, try making Roberta’s delicious potato focaccia. You will need all of the ingredients from the previous recipe plus two medium sized potatoes.
The first potato will need to be boiled and mashed and can then be incorporated into the dough at the point when the water and olive oil are added, creating a very thick consistency. Continue with the recipe as outlined above, kneading and proving the dough as instructed.
After the second rising, when you brush the focaccia with olive oil, slice the remaining potato into thin slices. Arrange these on top of the focaccia, sprinkling with a little salt and rosemary if desired. Bake, as above, until golden brown and the potatoes have crispened up.
Try Our Tasty Tomato & Black Olive Focaccia
We love this delicious tomato focaccia for relaxed summer afternoons spent outside soaking up the sun. The recipe is a simple take on the classic focaccia and all you need are some black olives and fresh cherry tomatoes.
Follow the recipe as outlined above and, after the second rising of your focaccia, press the tomatoes and olives into the top of the dough and drizzle with a little olive oil and sea salt, before baking in the oven. Buon appetito!
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