Quick and Easy Focaccia Recipe
A simple homemade focaccia recipe from Fab Flour's Easy Peasy Baking Campaign takes just 15 minutes to prepare and requires six straightforward steps. The bread, infused with olive oil and rosemary, bakes in 35-40 minutes, making it an ideal weekend baking project.
The recipe, reported by the Express, yields one focaccia using a 20cm x 30cm baking tin. It calls for one packet (7g) of dried yeast, one teaspoon of sugar, 400ml of warm water, 550g of strong bread flour, two teaspoons of salt, four tablespoons of olive oil, one tablespoon of dried or fresh rosemary (chopped), flaky salt, and 120g of pitted olives.
Preparation Method
Start by measuring warm water in a jug, adding sugar and dried yeast, stirring, and setting aside. In a large mixing bowl, combine flour and salt. Make a well in the center, pour in the liquid, and mix with a fork to form a loose dough, ensuring no dry flour remains.
Wipe out the jug and mix olive oil with chopped rosemary. Pour half into the baking tin and grease the base and sides thoroughly. Scrape the dough into the tin and push it to the corners with fingertips to create an even layer. Cover with a damp tea towel or cling film and leave in a warm place to prove for at least one hour.
Baking and Serving
Once proved, preheat the oven to 180°C (fan). Pour the remaining oil over the dough, poke holes all over with fingertips, and push olives into the cavities. Bake for 35-40 minutes until golden. Allow to cool, run a knife around the edge to loosen if needed, lift out, slice, and serve.
