How to make Focaccia in 10 minutes! Soft & easy bread recipe

Yep, only 10 minutes hands on time – the magic happens in the fridge!
Here’s how to make focaccia at home, what it should look like at each stage and how to get it so spongy and delicious!

Here’s the ingredients you’ll need

500g very strong bread flour
1 sachet yeast
10g Sea salt
2 tbsp olive oil for mixing into the dough
approx 375-400ml water

then loads of olive oil and water for drenching over as shown! You can add in extra rosemary or anything you like!

As you can see you can do it on the day or do it the afternoon or eve before and allow it to slowly proof in the fridge, it’s pretty much fool proof! ENJOY!!!!!

00:20 mix the drys
01:16 add the wets
01:50 mix mix mix
04:00 let it rest
04:55 stretch and fold
06:10 jiggly and bubbly!
06:30 oil up
07:20 look at those bubbles!
08:50 let it rest
09:10 absolutely gorgeous
10:00 THE SQUIDGING!
11:00 it came out so good!
12:00 heavenly!
12:11 let’s cut it open

Dipping warm focaccia in a bit of olive oil and balsamic vinegar is one my favourite things.
I stuffed mine with rosemary and garlic, sometimes I pop in some olives.

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***How to make Focaccia

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I’m regularly on This Morning, keep an eye for some bakes on there! #focaccia #howtomakebread #freshbread #homemadebread

[Music] Hello, welcome to the kitchen. Today I’m going to show you how to make the most delicious fic catcher in the world that takes literally less than 10 minutes of hands-on time. Yes, you heard me right. All of the work is going to happen mostly over in the fridge and just letting time do the magic. Just very few ingredients. Got some strong bread flour here. Into that I’m adding some sea salt. Just give that a mix through. I don’t want to pour the yeast directly onto the salt cuz sometimes it can kind of kill the yeast. Then my dried yeast. Just basic easy mix dried yeast. In it goes. The lovely thing about ficatcha I think I’d have to say is my favorite bread recipe of all time. The lovely thing is it’s so hydrated. And what I mean is you get loads and loads of water in the recipe compared to the amount of flour. And that’s because you don’t need to shape it into a loaf. It’s just going to be laying in a tin. So, it’s really squdgy. I put about 400 mil of water into my mixture. It does depend on what flour you have because all flowers vary protein levels and things. So, I’m going to show you every step of the way what to look out for. So, I’m just going to set my scales at zero. And I’m going to add about 375 mil to start with and a couple of tablespoons of olive oil. And now I’m just going to bring it together. So, at the moment, you can see it just looks very kind of like wet and sloppy. You’ll be surprised how it comes together and it will look quite dry in a minute even though there’s a lot of water in there already. So you see it’s looking very sort of like you can see the mixture of the flour and the dough is all still quite separate. So as I’ve stirred that round, you can see still quite a bit of dry flour in that bowl. Okay. So what you want to do is get to the stage where it’s there’s no dry clumpy bits of flour and it’s very sticky. So, I would say to add another couple of tablespoons at a time. At the end of the day, as well, if you put a bit too much water in, it’s very, very sloppy and sticky. It’s not the end of the world at all. It’s still going to taste amazing. It might just be a bit flatter. Um, and you’ll just need to make sure you’ve got wet or oiled hands when you handle it. That’s the beauty of this recipe. It’s such a foolproof one. It doesn’t really matter if you got a bit, you know, a bit too wet or even if it’s a bit on the drier side. It’s going to come out beautifully. What’s the most important thing is to look for all the stages as it grows and um yeah just through the process really stirred that round. There’s about 400 mls of water in there. It looks um kind of I’d say again like sort of shaggy porridge. It doesn’t sort of stay together. It breaks very easily. That’s cuz the gluten’s not developed yet. It’s just breaking off. Quite wet and sticky. I’m going to put a tiny bit more water in here cuz I like mine to be very hydrated. Now, this is a no need bread recipe. I am going to stir it thoroughly and then it’s going to go into the fridge. You just want to kind of give it a good old mix now just to really bring it together. Make sure that’s completely as one. As you see, it starts to get sort of a bit more stretchy as you stir it. So, that’s it. So, it’s very sticky. If I touch it, it’s going to stick to my fingers. Okay. So, you couldn’t be like really kneading this and shaping into a loaf of bread. It just wouldn’t hold its shape. It’s quite handy to have a bread scraper um just to kind of clean down your spoon or the bowl. If not, you can just use a spatula. A rubber spatula is fine. So, I’m just going to get all that off there. Scrape around the edge just so there’s no kind of dry scrappy bits on the side. I’ve got a just a damp cloth here, clean tea towel. Pop that over. So, let’s talk timings. I’m going to leave this now for about half an hour, 45 minutes until I do stretch and fold. And I’ll show you how to do that. That’s just picking up the dough. If you want to have this on the same day, you can start this in the morning, do a stretch and fold, leave it at room temperature for sort of like four or five hours, let it bubble up, and then put it into the tin, let it rise again, and bake it again. I prefer to do the overnight version because it develops more slowly. It’s got a bit more flavor and I just like to do that to get ahead. Basically, if I’m having someone around at lunch on a Saturday, I kind of want to get it in the fridge, forget about it, and it’s all there ready to come out and bake it the next day. So, we’ll come back once that’s had its 45 minutes rest time and we’ll do a stretch and fold. My dough has been sitting there for about 45 minutes. So, I’m going to do my first stretch and fold. I’m going to show you how I do it. So, see, it’s kind of like sat down now. It’s not It’s relaxed is what we say. So, to stretch and fold, it’s really sticky as you know. So, it’s a good idea just to dampen your hand so the dough doesn’t stick to you. So, you literally just pick the dough up, lift it. So, you see how it’s not now breaking apart as it was before, and fold it. That’s going to start to develop the gluten, help the structure, and um add some air. And you just basically do this four times. So, quarter turn of the bowl, lift and fold. Quarter turn. Lift and fold. Quarter turn. Lift and fold. Now, it’s kind of looking a bit more dough like. It’s starting to become more of a homogeneous connected together being right. So now I’m just going to cover it over. I sometimes if I’m knocking about the house I might do that a couple more times just to add a bit more air, but you don’t have to. Okay. So now you can either like I say leave it to grow at room temperature if you want in the day or pop it in the fridge for overnight. We go. Look at this. Look at that bubbly dough. Nice and jiggly. So, obviously I made this yesterday and I left this in the fridge overnight until I was ready to show you today. So, I’m going to bake it in my tin. You want to put plenty of olive oil in here so don’t so it doesn’t stick in the tin. So, just kind of drizzle it along the sides as well. Just make sure that’s completely greased all over the surface. keep that oil on my hands. I’m going to need that when I’m getting the the bread out. I’m going to scatter it with palenta. You don’t have to do this. I really love to use palenta for a couple of reasons. First of all, I think it does help to make a crust and makes it more non-stick. Second of all, I love the crunchy base it gives it. See, it kind of just makes a sort of like crusty coating. I’m just oiling my lid as well for covering over my dough. If you don’t have a lid for your tin, just use a damp tea towel. Need to get this dough out. Again, handy to have your scraper. So, just see all those bubbles in there. Look at it. Look at that. Bit of oil here. So, I’m just going to knock it back a little bit, just get a bit of the air out. And this is going to help it to rise more uniformly once it’s in the tin. Same way you would if you were doing any bread recipe. But it’s super sticky, as you can see, because it’s really hydrated. So, a bit of oil is definitely needed on the surface and on your hands. You don’t want to add flour to it because that’s just going to dry it out. That’s looking good. So, it just needs to go into a kind of rough rectangle shape now before it goes into the tin. So, I just kind of like smoosh it out a bit there. I’ll just lift it in like that. Okay. So, looks quite small in there. Now, this will spread out and rise again. So, another note on timings. I’m going to put the lid on. If you wanted to do this in the day, you would have let your dough rise in the bowl um sort of like halfway through the day coming into the evening. Put it in the tin and then just leave this at room temperature for 2 to three hours depending on how warm it is and then bake it. If you’ve done the overnight version in the bowl, you could do this in the morning before your guests come. Put it in the tin, pop it back in the fridge, leave it there for like half the day or even into the evening, and then do the uh holy bits and bake it. Okay, so mine’s going in the fridge for about 4 hours and then I’m going to bake it. Oh my goodness, this is really, really bubbly now. I’m so excited to eat this. Have a look at this gorgeous dough. Check it out. It’s really risen and bubbly. So now what we need to do is get our oil and water emulsion ready. So that’s half of um 50/50 olive oil and water to put on top of the dough. roughly bit of water. Mix that together to kind of emulsify it using a lot of friction. Right. So, all over the surface of your dough. Oh, cool bit there. Put a bit more on my hands. So, I don’t want to damage any of those bubbles. Just rub all of that over the top now. Oh, so jiggly. Just use your fingers now at this point to kind of like press into the dough. And you want to feel like the bottom of the tin. So, oh my gosh. And that’s creating that kind of classic signature for catcher dimple. some sea salt and some rosemary sprigs. Honestly, like once you make this, you won’t believe how easy it is. I also quite like to put a few whole cloves of garlic in my catcher. It goes really nice like kind of comfy garlic. So, it’s really soft. It’s not strong in flavor. It goes kind of almost sweet and squishy. So, I’m just going to bake it now on 220 for about 20 minutes. I’m going to have a check, make sure it’s not browning too much. If it is, I might turn it down about 10° or so. So, let’s just whack that in. Farewell, my special friends. Oh, that smell hits you. Look at this. So, as soon as it comes out the oven, you want to get another load of oil and water emulsion and put that all over your hot bread. Listen to that sizzling sound. Just going to pour a bit of that all over there. Look at that. Absolutely gorgeous. What do I like to do when I have a nice bit of italiano? A little bit of wine. Yeah. So, I’m just going to let it cool for five minutes before I get out the tin. Hopefully, it’s going to come out. We’ll be back in a moment once it’s cooled down when I’ve got my wine. So, I’ve waited patiently. I might have had a little half a glass of veno. So, now it’s time to get out the tin. It’s quite handy to have something like a palette knife. You can get a bit stuck in the edges. There we go. Oh, this is absolutely heavenly. See, where it’s so hydrated, it’s so squishy. It’s still a bit warm, but I think it’s safe to cut into it. Are you ready? Look at that. That is so gorgeous. and spongy. Look at see the um garlic clove there as well. And that’s really lovely and soft like comi garlic. Going to dip that in the bread. Here we go. Let’s have a taste. Bit of balsamic vinegar. Breathing really good. It’s so delicious. Everything you need to make this is down there in the caption or the recipe. It’s one of the easiest breads you could ever make. I hope you make it. Let me know if you do. Enjoy. Bye.