Making focaccia is almost the same as making bread. You don't need particular skills and the smell and taste of freshly baked focaccia is well worth all the effort.
Adding fresh herbs is the key to a delicious and aromatic focaccia along of course with good quality olive oil which is another very prevalent ingredient.
If you are not going to eat all your focaccia on the same day, you can freeze it. After defrosting it warm it up in the oven for a few minutes it will taste just as fresh.
- Prep Time : 20 minutes
- Cook Time : 35 minutes
- strong white bread flour - 500 g - 4 + ¼ cup
- Easy Bake Yeast - 1 sachet (7g - 0.24 oz)
- unrefined golden caster sugar - 1 tsp
- salt - 2 tsp
- warm water - 300 ml - 10 fluid oz
- olive oil - 50 ml- 2 fluid oz
- For the topping:
- sage leaves - 12
- thyme or oregano sprigs - 5
- rosemary sprigs - 5
- sea salt - 1 tsp
Mix the flour, yeast, sugar and salt in a big bowl. Mix the water and oil together, then stir them into the flour mixing well. Tip onto a lightly flour dusted surface and knead for 10 minutes.
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, it takes about 1 hr 30 min but you can leave it for longer if you can.
Look at this! You can see the dough has risen well. This is the way to make sure your focaccia will be soft and fragrant.
Work the dough again on your working top for a couple of minutes then place it into an oiled, roughly 22cm x 32cm baking tray. Cover the dough again with a clean tea towel and leave to prove until doubled in size again. Preheat your oven to 200°C or 390 F.
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.