Focaccia is one of the easiest and most versatile breads to make, and the flavours can be changed to suit your menu or your mood! This recipe makes a pretty big loaf so you don't need to skimp on servings. Swap your red peppers and parsley for sundried tomatoes, olives, basil, or even mozzarella!
- 500g strong white bread flour
- Sea salt
- 7g yeast
- 350ml tepid water
- Olive oil
- Handful of breadcrumbs
- Roasted red peppers, chopped
- 3 cloves of garlic, diced
- Handful of fresh parsley, chopped
- Ground black pepper
- 1 teaspoon fresh ground nutmeg
How To Do The Thing:
1. Pour the flour into a large mixing bowl and add a pinch of sea salt. In a measuring jug, add the yeast to 350ml of tepid water and stir together. Pour the yeast mixture into the mixing bowl, add a tablespoon of olive oil, and combine everything with a spoon. When it becomes too sticky, take the mixture out of the bowl and knead together on a lightly floured surface for 10 minutes. Once thoroughly combined, flip the mixing bowl and place over the dough to rise for 45 minutes.
2. Sprinkle the breadcrumbs into a ceramic dish. Knock the air out of the dough, place inside the dish and stretch to fill the dish. Add all the toppings and prod the dough all over with your fingertips. Cover the dish with a damp tea towel and leave the dough for another 45 minutes.
3. Place the dish into an oven preheated to 200 C and cook for about 20 minutes, or until the bread begins turning golden brown. Enjoy!
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