Recipe from: 24 June 2011

Ingredients 9
Servings 1
Minutes 2 hrs 45 mins


Serving Change
  • 1
    stoneground white bread flour
  • 5
    instant dry yeast
  • 20
  • 800
  • 50
    extra-virgin olive oil
  • For the toppings:
  • 1/4
    extra-virgin olive oil
  • 3/4
    coarse sea salt
  • fresh rosemary sprigs


2 hrs 45 mins
“Adding olive oil enhances  texture, lengthens shelf-life and creates a beautifully soft bread,” says Färbinger.

Proceed with the blueprint recipe, adding the olive oil towards the end of the blending process.
After refrigeration, tip the dough onto a lightly floured board; cover and leave for 45 minutes to return to room temperature.
Brush a baking tray with oil; shape the dough into a rectangle and place onto the baking tray; cover with a cloth and leave to rise for 30 minutes.
Make sure it is an even thickness throughout – thicker areas might not bake properly.
Preheat the oven to 250°C.
Have the cast iron pan at the base and a rack in the middle of the oven.
If necessary, finish the shaping by pulling the focaccia into the corners of the tray and leave to rise for another 30 minutes.
If the focaccia was easy to shape into the tray first time round don’t worry about the additional shaping and simply leave to rise for a total of 45 to 60 minutes.
Using your fingers, make indentations in the dough.
Drizzle with olive oil, sprinkle over the sea salt and scatter with rosemary.
Working quickly, slide the focaccia into the oven and at the same time pour 120ml water into the cast iron pan.
Shut the oven immediately and bake for 15 minutes.
Remove from the pan and cool on a wire rack. Best served hot!
Added value: Sea salt is a source of trace minerals.
Makes one 25cm x 35cm focaccia.

Per focaccia: 19 395kJ, 106g fat (15g sat), 8 960mg sodium, 735g carbs, 26g fibre, 136g protein

Reprinted with permission of Women's Health July Issue.

Read more on: bake  |  flour


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