Focaccia Flatbread

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Focaccia is a delicious Italian flatbread, known for its soft, airy centre, crispy golden crust, and delicate crunch with every bite.

Drizzled with olive oil and topped with fragrant herbs, olives, or flaky sea salt.

Enjoy it warm on its own, or serve it alongside salads, hearty soups, or your favourite meat dishes.
Ingredients
  • 300gm Strong Bread Flour
  • 250gm Plain Flour
  • 450ml Warm Water
  • 8gm Yeast
  • 7gm Sugar
  • 12gm Salt
  • 5gm Dried Herbs
  • Olive Oil:   20ml -Tray / 50ml -Topping / 80ml -Dough
  • 5gm Rock Salt
  • 4-5 Sprigs Fresh Rosemary
  • Roasting Tin (9″×13”), Lined
Step No 1

Pour 100ml of warm water into a jug.  

Add the yeast and sugar, stir well.

Leave to stand for approximately 10–15 minutes, until the yeast mixture becomes frothy.
Step No 2

Place the flour in a mixing bowl and add 12gm of salt and sprinkle dried herbs.

Then mix well to combine and pour in 80ml olive oil. 

Step No 3

Empty the entire yeast mixture to the flour followed by the remaining 350ml of water.
Step No 4

Mix everything together until you have a very sticky dough.

Keep the dough fairly wet, as the extra moisture helps create a light and airy texture.

Do not add extra flour, as it lowers hydration and ruins the bread’s airy texture.

Step No 5

Focaccia Dough – Proving Process

First Prove – cover the dough with cling film to prevent the surface from drying out.

Leave to rise for approximately 1 hour, or until it has roughly doubled in size.  Remove the cling film and fold the dough over itself from each side.

Second Prove – cover the dough again and leave to rise for approximately 1 hour.  Repeat the folding process, then cover and leave to prove for the third time.
Step No 6

Shaping and Final Prove – Brush 20ml of olive oil evenly over the lined roasting tin.

Step No 7

Tip the dough into the tin and gently stretch outwards towards the corners, taking care not to tear it. 
Step No 8

Cover the tin with cling film and leave the dough to prove until it is puffy, light and airy, with small bubbles visible on the surface.

Step No 9

Final preparation – Remove the cling film and drizzle 40ml olive oil evenly over the surface of the dough.

Press deep dimples into the dough using your fingertips.

Arrange the fresh rosemary sprigs over the surface.

Brush the remaining 10ml of olive oil over the dough and finish with an even sprinkling of rock salt to add a crunchy texture and a sharp burst of flavour.
Step No 10

Bake in a preheated oven at 200°C, Fan-assisted for 20–25 minutes, until deep golden brown with a crisp crust.

Step No 11

Allow the focaccia to cool for at least 10 minutes.  Carefully transfer the bread to a chopping board. 
Step No 12

Cut the focaccia into squares using a serrated knife, and serve while still slightly warm.

Enjoy its crisp, golden crust and soft, light, airy interior.

Perfect for sharing around the table.  Enjoy alongside your favourite meal.