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Homemade foccacia recipe

May 13, 2020

by Chrissy Mclean

Homemade foccacia recipe

This is the dreamiest bread served as a snack, part of a delicious meal or just munched in one sitting in a matter of minutes.

Our Head Chef Mark has worked up a recipe to keep you and your family full of this Italian flat bread for the foreseeable future.

Recipe creates two loaves

 

Ingredients:

1200 Bread Flour

800ml Tepid Water

40g Fresh Yeast or 20g Dry Yeast

30g Sugar

35g Salt

Lots of Extra Virgin Olive Oil

Method:
  • Mix the yeast and water together then add in the other ingredients and mix.
  • Knead for 5-10 minutes until the dough becomes elastic and then falls away from the side of the bowl.
  • Proof in a Tupperware or cling filmed bowl until doubled in size, then knock back.
  • Repeat this process twice again, so knock back the dough three times in total.
  • Then, using a little flour, roll the bread out to match your baking tray (18x30cm tray is ideal per loaf).
  • Proof for the fourth time in a baking tray with parchment and plenty of Extra Virgin Olive Oil. You want to have a 5cm puddle of oil covering the entire tray.
  • Preheat oven to 180c.
  • Proof one more time in the tray.
  • Once at least doubled in size, poke rosemary sprigs into the bread, drizzle liberally with Extra Virgin Olive Oil and sprinkle Malden salt over the top.
  • Bake at 180c for 25 minutes, then remove from the oven tray and cook on a rack in the oven for a further 5-10 minutes until golden brown all over and when tapped on the bottom the bread produces a hollow sound.

Serve with a puddle of balsamic and olive oil, spread it with herby garlic butter and enjoy every mouthful!

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