Focaccia classica

Recipe from: 5/18/2007 12:00:00 AM

Ingredients 6
Servings 1


Serving Change
  • 500
    bread flour
  • 10
    dried yeast
  • 15
    white sugar
  • 5
  • 330
    tepid water
  • 30
    olive oil



Sift flour into a large bowl and add yeast, sugar and salt.
Slowly pour warm water into dry ingredients, while stirring with a fork.
Add olive oil, mix till combined and turn out onto a floured surface.
Knead dough with your hands for about 15 minutes until a smooth compact dough has formed.
Add more water, if necessary.

Place dough into an oiled bowl, cover with a damp cloth or cling film, and place into a warm spot.
Allow to double in size ? this should take 30 minutes, depending on the heat in the kitchen.
Knock the dough back, remove from bowl.
Using your fingers work in a few olives and rosemary tines.

Spread dough into a lightly oiled roasting pan (30cm x 40cm x 3cm high) or free form onto a large baking tray.
Drizzle with olive oil; sprinkle with sea salt and milled black pepper.
Leave in a warm place for another 30-60 minutes, until it has risen.
Bake in a preheated 200 degrees celcius oven for about 30 minutes, or until golden and crusty.


Read more on: starch  |  bake


Bacon Parmesan potato nests

2016-10-21 11:21 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.