Summer Focaccia Bread
Fri, 15 September 2023
500g Strong flour, extra for kneading
7g dried yeast
1 tsp sugar
1 tsp salt
8 tbsp olive oil
350mls lukewarm water
1 tsp sea salt flakes
Red onion, sliced
1/. In a jug mix the water, sugar and dried yeast together. Cover it cling film and leave for 5 minutes
to allow bubbles to form.
2/. In a large mixing bowl, add the flour and salt. Make a well in the middle, then pour in the water
mixture and 5 tablespoons of olive oil. Begin mixing together to form a very soft dough. You may
need to add a little bit more water to get the right consistency.
3/. Sprinkle the work surface with flour and turn out the dough. Knead the dough for about 7
minutes until it is very smooth and soft but not very sticky. If you have a standalone mixer, you
can use the dough hook to knead the bread in it.
4/. In a clean bowl, lightly grease with a bit of oil and put in the bowl and cover with cling film.
Leave in a warm place to proof, allowing the dough to double in size.
5/. Grease a rectangle tin about 20cm x 30cm with 2 tbsp of olive oil. If you are worried about the
bread sticking, line the tin with baking paper first and then oil it.
6/. Once the dough has risen, stretch it out and place it into the oiled tin. Gently pull the dough to
fit into all the corners of the tin. Mix 1 tbsp of olive oil with 1 tbsp of water and brush all over the
dough. Press your finger into the dough to make dimple shapes. Cover with cling film and leave to
rise again in a warm place. Allow to double in size. This will take about an hour. Once ready to
bake remove the cling film. You can add topping on top of the bread dough and brush it with a
little bit of olive oil to prevent them from drying out. Sprinkle with sea salt flakes all over the bread
7 Preheat the over to 220oC / 200oC Fan and bake the bread in a hot oven for 25 / 30 minutes
until golden brown. Remove from the oven and drizzle with a little extra olive oil.
8 This bread is delicious eaten warm or cold. Perfect to eat at a picnic or BBQ with cold meats,
pesto and salads.