This savory Focaccia Bread is made with strong bread flour, instant yeast, olive oil, and topped with sea salt and rosemary. This recipe creates a beautifully light, airy bread with a chewy crust and a rich, fragrant flavor. It’s a perfect accompaniment to a pasta dish or a great base for a sandwich, and this recipe makes a generous loaf for 6 to 8 people.
Hairy Bikers Focaccia Bread Ingredients
For the dough:
- 500g (17½ oz) strong white bread flour, plus extra for dusting
- 1 tsp salt
- 1 tsp instant dry yeast
- 350ml (12 fl oz) warm water
- 2 tbsp olive oil, plus extra for greasing
For the topping:
- 2 tbsp extra virgin olive oil
- 2 sprigs of fresh rosemary, leaves picked
- Flaked sea salt
How To Make Hairy Bikers Focaccia Bread
- Mix the dry ingredients: In a large mixing bowl, combine the strong white bread flour, salt, and instant dry yeast. Give them a quick stir to distribute everything evenly.
- Form the dough: Pour the warm water and 2 tablespoons of olive oil into the dry ingredients. Use your hands or a wooden spoon to mix everything together until a shaggy, wet dough forms. This dough will be very sticky.
- Knead the dough: Turn the dough out onto a lightly floured surface. Knead the dough for about 10 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook for about 5-7 minutes.
- First rise: Lightly grease a large bowl with olive oil. Place the dough in the bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Shape the bread: Lightly grease a baking tray (about 30x20cm or 12×8 inches) with plenty of olive oil. Gently tip the risen dough out onto the tray. Use your fingers to stretch and press the dough out to fill the tray, being careful not to push all the air out.
- Second rise and dimple: Cover the tray with the towel again and let the dough rise for another 30 minutes. After the second rise, use your fingertips to press deep indentations, or “dimples,” all over the surface of the dough.
- Add the topping: Drizzle the extra virgin olive oil generously over the top of the focaccia. Scatter the fresh rosemary leaves and flaked sea salt over the entire surface.
- Bake: Preheat your oven to 220°C (425°F / Gas mark 7). Bake the focaccia on the middle shelf for 20-25 minutes, or until it is golden brown and the top is crisp.
- Cool and serve: Let the bread cool on the tray for a few minutes before slicing and serving. It’s delicious served warm.
Recipe Tips
- Use strong flour: Strong bread flour is essential for this recipe because its high protein content helps create the gluten structure needed for focaccia’s chewy texture.
- Be patient with the rises: Don’t rush the rising process. Letting the dough rise fully twice is what creates the beautiful, airy, and light crumb inside.
- Don’t skimp on the oil: Focaccia is known for its rich olive oil flavor. Be generous with the oil when greasing the tray and drizzling it over the top. It prevents the bread from sticking and adds to the flavor and texture.
- Create deep dimples: When you press the dimples into the dough, make sure they are deep enough to create pockets for the olive oil and salt to pool. This is what gives focaccia its signature look and incredible flavor bursts.
What To Serve Focaccia Bread
This fragrant Focaccia Bread is perfect for tearing and dipping into good quality balsamic vinegar and olive oil. It’s also excellent served alongside a pasta dish, like a rich lasagna or a simple spaghetti aglio e olio. You can also use it to make sandwiches, dipping it into a hearty soup, or serving it on a platter with cured meats and olives.
How To Store Focaccia Bread Leftovers
- Refrigerate: Focaccia is best eaten on the day it’s baked. If you have leftovers, store them in a paper bag at room temperature for up to 2 days. Avoid using plastic bags, which will make the crust soft.
- Freeze: You can freeze leftover focaccia. Wrap the cooled loaf or slices tightly in plastic wrap, then in foil. It will keep in the freezer for up to 3 months. To reheat, thaw at room temperature and warm in a moderate oven for a few minutes until the crust is crispy again.
Hairy Bikers Focaccia Bread Nutrition Facts
- Calories: 280 kcal
- Total Fat: 8g
- Saturated Fat: 1.5g
- Cholesterol: 0mg
- Sodium: 550mg
- Total Carbohydrate: 45g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 8g
Frequently Asked Questions
- Why is my dough so sticky? Focaccia dough is meant to be very sticky and wet. This high hydration is what gives the finished bread its airy, open texture. Avoid the temptation to add too much extra flour, as this will result in a dense, tough loaf.
- Can I use a different topping? Absolutely. You can get creative with focaccia toppings. Other popular options include sliced olives, cherry tomatoes, thin slices of red onion, or even a sprinkle of Parmesan cheese.
- Do I have to use fresh rosemary? Fresh rosemary is highly recommended for its strong, aromatic flavor. If you must, you can use dried rosemary, but use less as the flavor is more concentrated. About 1 teaspoon of dried rosemary would be a good substitute.
Try More Recipes:
- Hairy Bikers Yorkshire Pudding Recipe
- Hairy Bikers Piccalilli Recipe
- Hairy Bikers Cheese Scones Recipe
Hairy Bikers Focaccia Bread Recipe
Description
The Hairy Bikers’ Focaccia Bread is a light and chewy Italian loaf with a rich olive oil flavor. Topped with fresh rosemary and flaky sea salt, this bread is perfect for dipping or serving with a variety of meals.
Ingredients
Instructions
- Mix flour, salt, and yeast. Add water and oil to form a sticky dough.
- Knead the dough for 10 minutes until smooth and elastic. Let it rise in a greased bowl for 1 hour.
- Gently press dough into an oiled baking tray. Let it rise for 30 minutes.
- Press deep dimples into the dough, drizzle with olive oil, and scatter rosemary and sea salt.
- Bake at 220°C for 20-25 minutes until golden and crisp.
