Recipes, re-invented from cooking shows
Easy Focaccia Bread
Prep. Time:
Baking Time:
Total Time:
15 mins
25 mins
2 hours, 15 mins, including rising time
Serves:
Serves 8 - 10
An easier take on Giuseppe's Focaccia Bread from Great British Bake Off ™ Season 12. This version uses a single bread flour and skips the yeast bloom, swaps the three bulk rises and stretch-and-folds for one simple rise, and merges the oil glaze into a final drizzle — keeping the airy, dimpled crumb...
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Ingredients
FOR THE DOUGH:
500g strong white bread flour
1 teaspoon sugar
1 teaspoon salt
350ml warm water (105-110°F)
3 tablespoons extra virgin olive oil
FOR THE TOPPING:
250g cherry tomatoes, halved
100g green olives, pitted
2 cloves garlic, crushed
1 tablespoon fresh rosemary leaves (or 1 teaspoon dried)
2-3 tablespoons extra virgin olive oil, for drizzling
Flaky sea salt, to finish
Freshly ground black pepper
EQUIPMENT:
Large mixing bowl
Wooden spoon
9x13 inch baking tray
Damp tea towel
Method
STEP 1: MIX THE DOUGH
In a large bowl, combine the bread flour, instant yeast, sugar, and salt. Pour in the warm water and olive oil. Mix with a wooden spoon until a shaggy, sticky dough forms, then bring it together by hand in the bowl for 1-2 minutes.
STEP 2: RISE
Cover the bowl with a damp tea towel and leave in a warm place for about 75 minutes, until roughly doubled in size and airy.
STEP 3: SHAPE AND PROOF
Generously oil a 9x13 inch baking tray. Tip the dough in without knocking out the air, then gently stretch and press it to fit the tray using oiled hands. Cover and rest for 30 minutes, until puffy.
STEP 4: TOP AND DIMPLE
Heat the oven to 425°F (220°C). Using oiled fingertips, press deep dimples all over the dough, almost to the base of the tray. Scatter over the cherry tomatoes, olives, garlic, and rosemary, pressing them gently into the dimples. Drizzle generously with olive oil and season with flaky sea salt and black pepper.
STEP 5: BAKE AND SERVE
Bake for 20-25 minutes, until golden brown and the internal temperature reaches 200°F. Cool in the tray for 10 minutes, then cut into squares and serve warm.
Instructions
FOR THE DOUGH:
500g strong white bread flour
7g instant yeast
1 teaspoon sugar
1 teaspoon salt
350ml warm water (105-110°F)
3 tablespoons extra virgin olive oil
FOR THE TOPPING:
250g cherry tomatoes, halved
100g green olives, pitted
2 cloves garlic, crushed
1 tablespoon fresh rosemary leaves (or 1 teaspoon dried)
2-3 tablespoons extra virgin olive oil, for drizzling
Flaky sea salt, to finish
Freshly ground black pepper
EQUIPMENT:
Large mixing bowl
Wooden spoon
9x13 inch baking tray
Damp tea towel
Heading 5
Ingredients
STEP 1: MIX THE DOUGH
In a large bowl, combine the bread flour, instant yeast, sugar, and salt. Pour in the warm water and olive oil. Mix with a wooden spoon until a shaggy, sticky dough forms, then bring it together by hand in the bowl for 1-2 minutes.
STEP 2: RISE
Cover the bowl with a damp tea towel and leave in a warm place for about 75 minutes, until roughly doubled in size and airy.
STEP 3: SHAPE AND PROOF
Generously oil a 9x13 inch baking tray. Tip the dough in without knocking out the air, then gently stretch and press it to fit the tray using oiled hands. Cover and rest for 30 minutes, until puffy.
STEP 4: TOP AND DIMPLE
Heat the oven to 425°F (220°C). Using oiled fingertips, press deep dimples all over the dough, almost to the base of the tray. Scatter over the cherry tomatoes, olives, garlic, and rosemary, pressing them gently into the dimples. Drizzle generously with olive oil and season with flaky sea salt and black pepper.
STEP 5: BAKE AND SERVE
Bake for 20-25 minutes, until golden brown and the internal temperature reaches 200°F. Cool in the tray for 10 minutes, then cut into squares and serve warm.
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