Focaccia is a brilliantly versatile bread. The Italian favourite can be used for sandwiches, eaten alongside cheese or charcuterie, or simply dipped into a little olive oil and balsamic vinegar.
Great British Bake Off’s Paul Hollywood has shared his recipe for focaccia. On the BBC Food website, where the recipe was originally published, the television chef said: “This focaccia recipe is easy to adapt with whatever herbs you have in the house.
“The dough is very wet and tricky to handle, so use a mixer fitted with a dough hook if you have one.”
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The focaccia takes over two hours to prepare but, like many breads, this is to allow the dough to rise. Once prepped, it will take 30 minutes to an hour to cook.
To begin, place 500g strong white flour, 7g dried easy blend yeast, two tablespoons of olive oil, two teaspoons of salt and 300ml tepid water into a large bowl.
Gently stir with your hand or a wooden spoon to form a rough dough, then knead the dough in the bowl for five minutes. Gradually add another 100ml tepid water to form a soft, sticky dough.
Stretch the dough by hand in the bowl, tuck the sides into the centre, turn the bowl 90 degrees and repeat the process for about five minutes.
Tip the dough onto an oiled work surface and continue kneading for five more minutes. Put the dough in an oiled bowl, cover and leave to rise until doubled in size (about an hour, depending on how warm your kitchen is).
Line a large baking tray (or two smaller trays) with baking paper and oil the base. Tip the dough out of the bowl onto an oiled work surface.
Flatten the dough slightly (and cut into two pieces if using two baking trays). Transfer the dough to the prepared tray/s, pushing down all over using your fingers and making sure it reaches into the corners.
Leave to prove, uncovered, for a further hour.
Preheat the oven to 220C/200C Fan/Gas 7.
Drizzle the loaves with oil, sprinkle with fine sea salt then push your fingers into the surface of the dough to create dimples.
Bake for 20 minutes, or until cooked through and golden-brown. When cooked, drizzle with a little more olive oil and serve hot or warm.