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There are many variations to focaccia – use this as your basic recipe.
Tip: halfway through the baking, remove from oven, sprinkle water over the surface of the
focaccia then return to the oven. This helps to keep the focaccia moist and tender.
Serves 8 to 12.
500 g strong white bread flour
1 to 1/2 tsp salt plus 1 tsp sea salt or rock salt to sprinkle
1 tsp sugar
1 sachet instant yeast or 30 g fresh yeast
30 g olive oil plus more to drizzle
350 g warm water plus 50 g extra if using organic flour
2 Tbsp chopped fresh rosemary leaves
1.
Mix flour, sugar, yeast, oil, water and the 2 tsp salt for 20seconds/Speed 6.
2. Knead 2 minutes/Dough Setting. This will be a very wet sticky dough. Pour out and
scrape into a lightly oiled bowl. Place the TM bowl back on the base and spin
remaining dough off the blades 5 seconds/Speed 6. Scrape out and add to bowl.
3. Leave to rise until doubled in size. This can take between 1 and 4 hours.
4. Tip the dough out an oiled baking tray (about 22 x 33 cm) and spread it out – it helps
to flour your hands. Leave to rise about 30 minutes.
5. Make indentations all over the risen dough with your fingertips and sprinkle the
dough with extra olive oil, the sea salt and rosemary. Sprinkle water over the surface
of the dough. Bake 20 minutes at 220℃
Variations:
Fry some red onion in a little olive oil and spread on top before baking.
Sprinkle with parmesan and black pepper before baking.
Add sundried tomatoes at step 1.
This is a basic bread recipe which can be varied endlessly. Have fun making and eating the
variations. You will save a lot of money by making your own bread.
400 g strong bread flour (white, brown, granary or a mixture)
1 sachet of instant yeast or 30 g fresh yeast
1 tsp salt
1 tsp sugar
200 g warm water
50 g olive oil
A loaf tin greased with a little olive oil or a baking tray lined with baking parchment
1.
Mix all ingredients 20 seconds/Speed 3 to combine. The mixture should form a ball
and the dough should begin to clean the sides of the bowl. If it is too dry, add a little
more water (common with organic flours) and mix a few seconds more.
2. Set the timer for 1+1/2 minutes, put the Speed dial to lid locked position, and press
the Dough button. The mixture should end up soft and pliable and a bit tacky.
3. Remove the TM lid, turn the TM bowl upside down, undo the base unit and the dough
will drop out, bringing the blades with it. Gather the dough together into a ball. Press
lightly into the tin, or make a loaf shape or rolls and place on the baking sheet. Brush
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