Focaccia is a delicious Italian bread with a golden crust, a soft airy middle and a flavour that is hard to beat.
It is made with yeast, high-gluten flour, olive oil, and salt and is typically baked flat in a pan. Unlike pizza dough, focaccia rises before it goes into the oven, giving it that light, pillowy texture.
I have chosen to top my focaccia with fresh rosemary and black grapes but you could substitute for sundried tomatoes, sage, olives, basil, anchovies, roasted red peppers, cheese or garlic.
Preparation Time: 20 minutes plus 1 hour 30 minutes rising time
Cooking Time: 20 minutes
Makes 1 large focaccia
Ingredients:
7g fast-action dried yeast
280ml water – take 2 tablespoons of this to mix into the dried yeast
Alternatives: cherry tomatoes, black olives, red and yellow peppers cut into strips
Method
Mix the yeast with 2 tablespoons of water and a pinch of sugar. Set aside for it for 5 minutes.
Place the flour, salt, yeast mixture and remaining water in a food mixer. Combine together until the dough is smooth and elastic. If it feels too sticky add a little extra flour.
Remove the dough from the food mixer; knead for about 2 minutes on a surface lightly dusted with flour until it forms a smooth ball.
Lightly oil a large bowl and place the dough inside. Cover with cling film and leave to rise until it has doubled in volume. This will take about an hour.
Knock back the dough by punching out the air with your fist. Knead for 2 minutes.
Brush a large shallow oven tray with 1 tablespoon olive oil.
Place the dough in the tray, using your fingers to stretch it up to the edges in an even layer of 1 inch thick.
Leave to rise for a further 30 minutes.
Pre-heat the oven to 220°C / Gas mark 7.
Just before baking, use your fingers to press rows of light indentations in the surface of the focaccia. Brush with the remaining olive oil. Dot with sliced grapes and rosemary leaves and sprinkle with sea salt.
