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FOCACCIA

Prep: 90 mins

Cook: 25 mins

Serves: 6

VE, VG, DF


I made this loaf last night and it has already gone, too good to hang around!


Ingredients:

250g strong white bread flour

250g tipo 00 flour, or double the quantity of strong white flour if you can't get hold of any)

1 tsp fine sea salt

5g active dry yeast

100ml extra-virgin olive oil (70ml for the dough; 30ml for the topping)

1 tsp salt flakes

rosemary sprigs

2 tbsp coarse semolina or cornmeal (optional)



  • Put the flours in a large mixing bowl with the salt and yeast and whisk well to combine.

  • Make a hole in the middle and add 70ml olive oil, plus 250ml water.

  • Stir together until you have a very soft, but not too sticky, dough, if it seems a bit dry add some more water.

  • Tip the dough out onto a lightly floured work surface and knead (push the dough away from you with the heel of your hand, then fold it back into a ball) until soft and elastic.

  • Place the dough on a lightly oiled baking sheet, cover loosely with cling film and leave to rise in a draught-free place for 60-90 minutes until roughly doubled in size.

  • Then knock back the dough, and lightly dust the baking tray with the semolina, if using.

  • Gently press the dough out with your fingers to fit the baking tray.

  • Brush with olive oil and leave to rise again for about another hour, or until doubled in size again.

  • Whisk together the remaining 30ml olive oil with 30ml water until emulsified. Poke dimples into the surface of the focaccia with your fingertips.

  • Pour the oil-and-water mixture on top and scatter with the salt flakes and rosemary sprigs.

  • Cook at 220°C for 20-25min or until golden on top – keep an eye on it.

The focaccia is best eaten warm cut into thick slices.