Focaccia – The Short(er) Version
PREP TIME: mins
COOKING TIME: mins
Focaccia is a flat tray bake bread, soft and chewy inside and perfectly crisp on the outside. Ready in a couple of hours in a warm kitchen. this is quicker version of my slow rise focaccia. This recipe can easily be doubled to bake a large focaccia loaf.
What you'll need:
A Square Ceramic tin/baking tray
- 450g strong white bread flour (500g if not using semolina)
- 50g fine semolina, plus extra for tray (opt)
- 2 tspn fast acting yeast
- pinch of sugar
- 2 tspn salt
- 1 tbspn olive oil
- 250ml lukewarm water
- A good olive oil
- sea salt (like Maldon)
- chopped rosemary
- Mix together the flour and semolina in a large bowl.
- In another bowl, mix the yeast with the sugar. Add the salt, olive oil and the water and mix together.
- Tip the yeast mixture into the flour and mix – by hand or in a food mixer fitted with the dough hook – to a soft but not a sticky dough (you may need to add more water or flour).
- Shape in a ball. Cover the bowl with a clingfilm and leave the dough to rise in a warm place until doubled in size. During this time, oil a baking tray and sprinkle it with semolina.
- Spread out the dough on the prepared tray to a rough rectangular or square shape about 2cm thick. Make indentation all over the dough with your fingertips.
- Sprinkle olive oil and flaked salt all over the top and add chopped rosemary.
- Leave to prove in a warm place for 10-15min.
- Meanwhile, preheat the oven to 220c.
- Bake the focaccia for about 20min until golden brown, it should sound hollow when tapped on the base.
- Drizzle more olive oil & rosemary leaves, all over the top, then leave to cool on a wire rack (so the bread doesn’t steam) before tearing into pieces.