Bread making

🥖 Focaccia Bread Recipe

Ingredients:

• 500 g tipo 00 flour

• 7 g instant or active dry yeast

• 500 ml warm water (around 38–40 °C)

• 10 g fine sea salt (about 2 tsp)

• 3–4 Tbsp extra virgin olive oil (plus more for drizzling)

• Optional: rosemary, sea salt flakes, cherry tomatoes, or olives for topping

Instructions

1. Activate the yeast (if not instant):

   • Mix the yeast into the warm water and let sit for 5–10 minutes until foamy.

     
     

     (Skip this if you’re using instant yeast — just mix directly with the flour.)

2. Mix the dough:

   • In a large bowl, combine flour and salt.

   • Add the yeast–water mixture (or water + instant yeast) and 2 Tbsp olive oil.

   • Mix with a spoon or hand until a very sticky dough forms — focaccia dough should be wetter than typical bread dough.

3. First rise:

   • Cover the bowl with plastic wrap or a damp towel.

   • Let it rise for 1–2 hours at room temperature, until doubled in size and bubbly.

4. Prepare the pan:

   • Coat a large baking tray (about 9×13 in / 23×33 cm) with 2 Tbsp olive oil.

   • Pour the dough into the pan, using oiled hands to gently stretch it to the edges (it will resist a little — that’s fine).

5. Second rise:

   • Cover again and let rise 30–45 minutes until puffy.

6. Dimple and top:

   • Preheat oven to 220 °C (425 °F).

   • Drizzle more olive oil over the dough.

   • Press your fingertips deep into the dough to make dimples all over.

   • Sprinkle flaky salt and your chosen toppings (rosemary, cherry tomatoes, etc.).

7. Bake:

   • Bake for 20–25 minutes, until golden brown and crisp on top.

8. Finish:

   • Remove from oven and drizzle a bit more olive oil on top while still warm.

   • Cool slightly before slicing.

9. If you don’t fancy making and baking it, we bake ours every morning and fill with your favourite fillings :-) Try the Tuna & Cheese toastie !