Please note we are very busy at the moment and delivery may take up to 10 working days for UK orders.

Shop

Focaccia

Makes 1 focaccia

Free from Egg, Soya, Dairy, Nuts
Vegetarian, Vegan

Ingredients

Change Quantities:

Dough

  1. Rub some oil around the inside of a 23 x 33cm/9 x 13” baking tray or insert a baking liner.
  2. Put the flour, yeast, sugar and salt into a large bowl and stir to combine.
  3. Stir in the water.
  4. Add the oil and stir again.
  5. Using your hands gather everything together into a doughy mass.
  6. Knead the sticky dough in the bowl for 100 presses or pick it up and throw it back into the bowl 100 times. Avoid adding flour if possible.
  7. Invert a large mixing bowl over the dough bowl and leave it in a warm place for the dough to double in size, which will take about an hour.
  8. Knead the dough for another 100 presses.
  9. Transfer the dough into the prepared tray, pressing it into the corners.

Topping

  1. Sprinkle the salt over the dough, press the rosemary stalks into the dough and dot with olives.
  2. Invert a large oven tray over the dough and leave in a warm place to rise for 45 minutes.
  3. Pre-heat the oven 20 minutes before baking.
  4. Remove the inverted oven tray and bake for 35–40 minutes.
  5. Remove from the oven, drizzle a spoon of oil over the top of the focaccia and leave to cool.

Equipment

23 x 33cm/9 x 13” baking tray, large oven tray and 2 x large mixing bowls

Temperature

200°C, Fan 180°C, 400°F, Gas 6

Cooking time

35-40 minutes

This product does not have any reviews. Why not write one? Click the button below.

Write a review

 

Find a recipe

Ingredients

Change Quantities:

You may also like

Our Story

It started with a passion.

Learn More
Cookie settings