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Focaccia

Introduction & method

In theory this is quite an easy bread to make, but in reality you'll want to use a stand mixer to deal with the incredibly wet dough. Some people like to load their focaccia with lots of toppings, like a pizza, but it's just as good with only olive oil, sea salt and maybe a few olives and herbs.

Focaccia Recipe

Make the Dough


It might be better to call this dough a 'batter' because it's so wet. Bakers talk about 'hydration', which is the percentage of water to flour. This focaccia is 80% hydrated. It's pretty runny, but resist the temptation to add more flour! In the bowl of a stand mixer, combine the flours, salt and yeast. Make a well in the centre and add the oil and half of the water. Mix these together using the paddle attachment on low speed. While the motor is turning, introduce the remaining water. Swap the paddle for the dough hook and knead the dough for about 8 minutes. Cover the bowl and leave it in a warm place. You want it to double in volume, which will probably take 1-2 hours.

Shape the Focaccia


Oil the bottom and sides of a large rectangular baking sheet. Gently tip the dough into it - we are not knocking the dough back as you would do with regular bread becaue we really want to keep the bubbles. Carefully coax the dough into all four corners of the tray. Set aside to prove again for 30 minutes

Heat your oven to 200°C (392°F) fan, 220°C (428°F) conventional, gas 7. Tip the oil and water into a small jar and shake vigorously to emulsify them. Dip 2 or 3 of your fingers into some oil and plunge them into the dough to make dimples. With a pastry brush, paint the oil/water mixture all over the top of the dough. Place an olive or a sprig of rosemary into each dimple. Sprinkle the whole thing with sea salt and place it in the oven for 20-25 minutes. Remove to a wire rack when cooked and serve warm.

Yum


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Focaccia on YouTube.

 

Ingredients & Info


DOUGH
 375 grams strong white bread flour
 375 grams tipo 00 flour
 100 ml extra virgin olive oil
 600 ml water
 8 grams active dried yeast
 1 tbsp fine salt
TOPPING
 4 tsp extra virgin olive oil
 4 tsp water
 a handful of pitted olives
 a few fresh rosemary sprigs
 1 tsp coarse sea salt

UNITS:
Metric
US Customary/Imperial

Makes 1 big loaf
Prep time: 30 minutes.
Proving time: 1-2 hours.
Cooking time: 20-25 minutes.
Total time: 3 hours.