A Bread Recipe: Focaccia
How to make the legendary Italian Classic
To define a bread is to define your finished product; not the process by which you make it.
At least, that’s how I justify my focaccia recipe, which is certainly not authentic by any means. But your creation will be delicious, and if done correctly, will without a doubt conform to one of the most unashamedly delicious bread styles out there.
If you make it, you will be capable of handling one of the trickiest of wet dough. And when I say wet, I mean like cake mixture. Yeah, that wet.
For me, it’s best done simply: drenched in sea salt and fresh rosemary. This bread goes with soups, or can be sliced horizontally to create a delicious sandwich.
This is my focaccia recipe.
The recipe starts as a standard white bread recipe: flour, water, salt, yeast, but with one important addition: olive oil. Try to get the best olive oil you can afford because here, quality really does make a difference.
- 500g strong white bread flour
- 10g salt
- 7g fast action yeast
- 400g tepid water
- 60g olive oil (with extra for drizzling)
- Sea salt for sprinkling
