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5 from 2 votes

Focaccia

Easy Homemade Focaccia Bread is a delicious and easy to make Italian flat bread. Made with olive oil and a salt dough base it makes a great sandwich bread
Course Bread
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Rising time 30 minutes
Total Time 1 hour
Servings 4 -6
Author Gardening Foodie

Ingredients

Dough:

  • 300 g / 500ml cake or bread flour
  • 1½ teaspoons / 5g instant yeast
  • 1 teaspoon / 5ml sugar
  • 1 teaspoon / 5ml salt
  • 2 Tablespoons / 30 ml olive canola or sunflower oil
  • 1 - 1¼ cups / 250 - 300 ml warm water SEE NOTE 1

Topping:

  • 1 medium onion sliced thin
  • 10 cherry tomatoes halved
  • ¼ teaspoon mixed herbs

Instructions

Dough:

  • Combine flour, yeast, sugar and salt.
  • Make a well in the center of the dry ingredients and pour in the oil.
  • Slowly add the water, testing to see that the dough is not too sticky.
  • Mix to form a soft dough.
  • Turn the dough onto a floured surface and knead the dough by pushing the front half away with the heel of your hand, while holding the back of the dough with the other hand. Then fold the stretched part of the dough back on itself, give it a quarter turn and repeat for about 8 to 10 minutes.
  • By this time the dough should have a soft elastic feel.
  • Brush a large bowl with oil, place the dough in the bowl and brush the surface with oil..
  • Cover the bowl with plastic wrap and place the dough in a warm place to rise until doubled in volume about 30 minutes.
  • Grease or line a large baking sheet with baking paper.
  • Press down the dough into about a 9x5 inch / 25x15cm rectangular shape. Build up the edges slightly and leave to rise for 15 minutes.
  • After the shaped dough has risen for 15 minutes, dimple the surface all over with your fingertips.

Topping:

  • Fry thinly sliced onion until soft. SEE NOTE 2
  • Add chopped tomatoes and half a teaspoon of mixed herbs into the pot. Fry until all the ingredients cooked. This is a versatile topping recipe, so you can add the ingredients of your choice
  • Add the topping to the dough:
  • Spread the topping over the surface of the dough.
  • Bake at 356°F / 180°C for about 15-20 minutes.

Notes

1. Ensure that the water is warm. If the water is too hot, it will kill the yeast, too cold and the yeast won't be activated. Slowly add the water. Do not add the water all at once. The amount of water in any bread recipe is just a guide. This will vary depending on the type of flour used. Test the dough rather making it softer than firmer.
2. Fry thinly sliced onion until caramalized and soft. I usually cook the onions on low heat for about 10 minutes until soft

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Calcium: 0mg | Iron: 0mg
Tried this recipe?Mention @thegardeningfoodie or tag #thegardeningfoodie!