Focaccia is an Italian staple, It’s a wonderfully versatile bread that can be topped with an almost anything you want!
Focaccia is a traditional Italian flatbread which originated in Ancient Rome. The dough is made in the same way as pizza dough but it is considerably thicker. Before baking little indents are made on the surface of the dough, either by hand or with the end of a wooden spoon. These indents give focaccia its iconic dimpled look.
It can be flavoured with many different things like rosemary (Focaccia al rosmarino), olives, potatoes or fried onions. An important thing to remember with focaccia is to not skimp on the extra virgin! Extra virgin olive oil is traditionally drizzled over both before and after baking!
Other great focaccia toppings include; cherry tomatoes, cheese or herbs like basil. Focaccia can also be topped with mozzarella and passata, making it a focaccia pizza!
The great thing about focaccia is that you can really customize it and add anything you want! Our recipe is easy, quick, vegan and absolutely delicious. Homemade focaccia is simply heavenly.
Once slightly cooled roughly cut up and serve as a side to dishes like pasta or risotto. It is also great on an antipasto board with some nice meats, cheeses and balsamic vinegar for dipping. It’s also a wonderful bread for sandwiches!
Line a large baking tray with baking parchment.
Add instant yeast and flour to a large bowl and stir well.
Add salt and oil and stir well.
Gradually add the water, mixing well to form a soft dough.
On a floured work surface knead the dough until smooth and elastic. As we have used instant yeast the dough can be used immediately and does not need to rise.
Preheat oven to 200˚C
Flatten the dough onto the tray, pushing the dough to the corners.
Drizzle a generious amount of extra virgin olive oil over the dough and make little indents on the surface with your fingers.
Press the olives into the dough.
Bake for 20 minutes, or until evenly golden-brown
Once cooked, remove the focaccia from the oven and drizzle some extra olive oil over the top.
Leave the focaccia to cool for about 10 minutes, then cut into squares and enjoy!
