Fancy having a go at making your own focaccia bread? Take a took at this adapted recipe from Paul Hollywood.
What you’ll need:
- 300g strong white flour
- 1 tsp salt
- 1 sachet of dried yeast
- 1 tbsp olive oil
- 200ml cold water
- Fresh rosemary
- Sea salt
Let’s get started!
- Stir together the flour, yeast, salt, olive oil and 150ml of the water in a large bowl using either a wooden spoon or your hands. Once a dough has formed knead it in the bowl for around 5 minutes gradually adding the rest of the water as you go.
- Begin to stretch the dough by hand whilst it is still in the bowl. Tucking the sides into the centre and turning the bowl and rotating the dough as you go for around 5 minutes.
- Oil your work surface and tip the dough out. Knead the dough on the oiled work surface for a further 5 minutes. Once kneaded, place the ball of dough back to the bowl and cover and leave the dough to rise so it doubles in size. A handy tip is to mark the side of the bowl before leaving the dough to rise if you’re unsure of how long to leave it for.
- Using baking paper, line a large baking tray/sheet. Once the dough has doubled in size, tip the dough out onto the prepared tray and flatten the dough out, leveling it out and pushing the dough right into the corners of the tray. Leave this to prove for about an hour.
- Preheat the oven to 200C. Drizzle the prepared loaf with oil, sprinkle with sea salt and place sprigs of rosemary across and then bake in the oven for around 20 minutes or until golden. Once baked, the loaf can be drizzled with a little more oil and served straight away.