If you love bread like we do, you’ll know there’s little else that can give you as much satisfaction as the smell & taste of freshly-baked bread, still warm from the oven.
This recipe is adapted from Paul Hollywod’s book. We’re so happy with the result, and it’s easy to make too.
What you need:
- 250 g bread flour (strong white flour)
- 1 tsp kosher salt (or 3/4 tsp table salt)
- 7 g instant yeast
- 20 ml + 25 ml olive oil
- more olive oil for coating & drizzling
- 135 ml + 45 ml cool water
- Few sprigs rosemary
- Flaky sea salt
How to put this together:
- Generously oil a large glass bowl
- In a clean mixing bowl add flour and make a well in the middle. Add salt to one side of the bowl. Add yeast to the other side of the bowl.
- Add 20 ml olive oil + 135 ml water in the flour well.
- Using dough hook on slow speed, start to mix the ingredients together.
- Slowly add 45 water, a little at a time, until all the flour from the sides of the bowl are picked up. The dough should be very soft.
- Add 25 ml olive oil, and keep mixing on low speed for 5-7 minutes, or under the dough is soft and smooth. The dough is supposed to be very stick – do not add more flour.
- Coat the dough in olive oil and place in oiled glass bowl. Cover with damp tea towel, and leave to rise in a warm place for 1 hour. The dough should double in size.
- Line a rectangle baking tray with baking paper, and drizzle with olive oil. You’ll notice I forgot to do this in the photo, oops.
- Carefully tip the dough onto the tray. Gently stretch the dough by scooping underneath the dough with your fingers, and gently “carry” out the edges to make it bigger. Try to retain as much air as possible.
- Scatter rosemary sprigs over the top, and gently push them in with your finger tips, creating some dimples in the dough.
- Cover with damp tea towel, and leave to prove for 1 hour. The dough should double in size.
- Pre-heat oven to 220 C
- Make deep dimples on the dough with your fingers, pushing down all the way through the dough to the bottom.
- Drizzle with plenty of olive oil, and sprinkle with some flaky sea salt
- Bake for 15 minutes. Tapping the bottom of the focaccia should give hollow sound.
- Brush with some more olive oil.
- Cool on a wire rack, but start eating while it’s still warm!