Focaccia bread

Recipe from: 8/1/2003 12:00:00 AM

Ingredients 12
Servings 1
Minutes 40 minutes + 3 hours rising time


Serving Change
  • 500
    white bread flour
  • 10
  • 7
    instant dried yeast
  • 100
    olive oil
  • 280
    warm water
  • 8
    cloves garlic, chopped
  • 10
    piquant peppers (Peppadews), halved
  • 10
    black olives, seeded and halved
  • 40
    fresh rosemary, coarsely chopped
  • 125
    grated mozzarella cheese
  • 50
    grated Parmesan or Pecorino cheese
  • coarse sea salt


40 minutes + 3 hours rising time
Set the oven temperature to 220 °C.
Mix together the flour, salt and yeast. Mix 45ml of the olive oil with the warm water. Make a well in the centre of the dry ingredients and stir in the liquid, a little at a time because you may not need to add it all. Continue to mix until the dough is soft, but not too sticky.
Turn out the dough onto a lightly floured surface and knead well for 10 minutes or use the dough hook of a food processor and process slowly for 10 minutes.
Roll the kneaded dough into a ball and place it in a bowl that has been greased with olive oil. Turn the dough to coat it lightly with the oil in the bowl. Cover with a damp cloth and set aside in a warm place. Leave the dough to rise for about two hours or until it has doubled in size.
Knead the dough down and add half the garlic, peppers and olives and 25ml coarsely chopped rosemary. Knead for about a minute. Roll out onto a lightly floured surface to fit a rectangular baking tin, and then place the dough in the tin. Cover and leave to rise for another hour.
Sprinkle with the remaining garlic, peppers, olives, rosemary and cheese. Press your fingers into the dough to make dimples. Drizzle with the remaining olive oil and sprinkle with a little coarse sea salt. Bake in a preheated oven for 30 minutes or until well risen and golden.
Focaccia is best enjoyed while it is still warm.

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