Foccacia
Serves 4·Added 5 May 2026 by Tom Melhuish
SideVeganVegetarian
Ingredients
| 325 | g | strong bread flour |
| 150 | g | Italian 00 flour |
| 250 | g | tepid water |
| 8 | g | fresh yeast(or 3.5g sachet of dried yeast) |
| 7 | g | salt |
| 1 | drizzle | extra virgin olive oil |
| 1 | tablespoons | olive oil(for topping) |
| 1/2 | tablespoon | water(for topping) |
| 1 | small handful | rosemary sprigs |
| 1 | pinch | sea salt |
Method
1.Combine the bread flour, 00 flour, water, yeast and salt in a mixing bowl and kneed gently until smooth. This should take approximately 5-10mins. Cover the mixing bowl with a tea towel and leave to rest, in a warm place, for 45 minutes or until the dough has doubled in size.
2.Whilst the dough is rising, prepare a baking tray by lightly oiling the base and sides using vegetable oil. Heat oven to very hot - maybe 200c.
3.Transfer the dough to the baking tray. Spread out evenly using the palm of your hands and gently expel the gas from the dough. Drizzle some olive oil over the surface of the dough using your fingertips; 'dimple' the dough ensuring that you don't press all the way through to the base. Cover with tea towel and leave to rest in a warm place for a further 20-40mins, or until the dough has doubled in size.
4.Place the baking tray in the oven for 20 minutes or until lightly golden.
5.Just prior to the bread coming out of the oven, mix together the topping of 2 tablespoons of olive oil and 1 tablespoon of water. Whisk lightly until it becomes an opaque emulsion. Once removed, brush the bread with the emulsion.
6.To finish, stud the bread with fresh sprigs of rosemary and sprinkle with sea salt. Serve warm with a small bowl of extra virgin olive oil and balsamic vinegar.
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