Simple Focaccia Recipe
This simple garlic and rosemary focaccia was one of the first bread recipes I had tried making. Even if you’re new to making bread hopefully you will find this one a great place to start. This recipe is perfect for making big focaccia sandwiches or for dipping into soups, stews and lasagnes.
Yields 10-12 Slices
Ingredients Break Down
Strong white bread flour – Using plain flour will work, however I highly recommend strong white bread flour. It contains more gluten than plain making the dough more elastic.
Quick yeast – like my pita recipe you don’t need to activate the yeast beforehand, it’s all done within one bowl. Top tip, make sure the water is room temperature before adding (this will help activate the yeast)
Good quality olive oil – this recipe includes a lot of olive oil, so finding a good quality product will really help. Even if you use regular olive oil for the main dish, I’d suggest a good quality extra virgin olive oil to coat at the end.
Tomatoes – I’ve added tomatoes to one of the variations, but feel free to have this as simple as possible with just rosemary and salt. In this adaptation I added 3 cloves of roughly chopped garlic and 70g vine tomatoes.
Garlic & Tomato Focaccia
- 320 g strong white bread flour
- 220 ml luke warm water
- Large pinch sea salt
- 7 g fast yeast
- 3 tbsp olive oil extra virgin will also work
- 3 sprigs fresh rosemary roughly chopped to add to the dough’s surface
- 3 large cloves garlic roughly chopped to add to the dough’s surface
- 6 cherry tomatoes halved
- 2 tbsp olive oil +1 tbsp to drizzle over after baking
- 1 tsp sea salt
- Add the flour, yeast and salt into a bowl and mix together
- Pour in the 220ml luke warm water whilst bringing the dough together with your other hand, add the olive oil then bring together to form a loose dough
- Knead the dough on an oiled surface for around 5 minutes then place back in the bowl with a drop of olive oil to stop it sticking to the bottom and sides
- Cover in a tea towel and leave in a warm place to proof for around 45 minutes (or until doubled in size)
- Once risen, knock back the dough by kneading for a few seconds then drizzle 1tbsp olive oil in the base of the baking dish / bread pan and place the dough inside, then leave for a further 30minutes
Preheat the oven to 200°C
- Once the dough has risen and filled more of the baking tray, gently use your fingers to poke the dough until it gradually spreads to fit snug in the baking dish (this should be a gentle process rather than forcing the dough to stretch)
- Fill the dimples made with your fingers with the roughly chopped garlic cloves, tomato halves and chopped rosemary sprigs then drizzle the last 1tbsp olive oil on top & season heavily with the sea salt flakes
- Bake at 200°C for 25-30 minutes or until golden on top, allow to cool fully before slicing (this is the hardest part waiting!)