Focaccia is a popular Italian flatbread, which is seasoned with olive oil and can be topped with almost anything: sea salt, herbs, olives or tomatoes, to name just a few. For relatively little effort, you’ll be rewarded with a tasty bread, perfect for dipping in oils or using to make deluxe sandwiches (at an infinitely cheaper price than a £3-or so sandwich from local student hangout Bakery 164).
Recipe | Sea Salt and Rosemary Focaccia
- 500g plain flour
- 1 teaspoon cooking salt
- 2 teaspoons dried yeast
- 2 tablespoons olive oil (+ extra to drizzle on top later)
- 350ml cold water
- 1-2 teaspoons sea salt
- Sprigs of rosemary (either dried or fresh)
- Place the flour in a large bowl; stir in the cooking salt and yeast.
- Mix in the olive oil.
- Add the water, a little at a time, stirring until the dough comes together.
- Lightly flour your work surface.
- Knead the dough for approximately five minutes, then put it back in the bowl and leave in a warm place until it has doubled in size.
- Either oil a baking tray, or line a baking tray with foil; as a guideline, my tray was c. 28cm x 18cm x 3cm.
- Tip the dough onto the baking tray, and push it out to form a rectangle.
- Leave to rise in a warm place for about an hour.
- When the dough has risen, poke holes in the surface of the dough and drizzle with olive oil and sprinkle with the sea salt and rosemary.
- Bake at 220°C for approximately 20 minutes, or until golden.
- Leave to cool on a wire rack, or enjoy warm straight from the oven!
Having lost my original recipe for focaccia, I adapted Paul Hollywood’s recipe from BBC Food.
- I lined my tray with foil as I find it’s easier to remove the dough this way; if your baking tray is flat this shouldn’t be a problem.
- You could try making rolls with the dough, rather than one large flatbread.
- This recipe can be easily adapted to different tastes – try using different herbs and seasonings, or adding pizza toppings to it such as olives and tomatoes.