We have a LOT of focaccia recipes on this site.
Focaccia, an Italian flatbread, has its origins in ancient Rome. The word 'focaccia' is derived from the Latin term 'panis focacius,' meaning 'hearth bread.' Initially, it was a simple, rustic bread baked on the hearth, but over time, it evolved into the delicious, olive oil-rich, and herb-infused bread that is popular in across the world today.
We have been lucky enough to get the most amazing flour from Risen Flour here in Western Australia and so we are making all sorts of bready goodness. In fact we ran out recently, used some other flour that I had hiding in the pantry, and had our first fail in ages! Flour is not all equal! But I digress.
These delicious focaccias begged to be turned into something yummy, which we did! And we filmed it.
So if you have not foccy-arch-ed yet, it is time to give it a whirl. Then check out some of these lovely recipes too:
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Need
- 500 Grams bakers or strong flour
- 2 Teaspoons pink salt flakes and extra for on top BUY
- 2 Teaspoons dry yeast
- 400 Grams water
- 40 Grams Extra Virgin Olive Oil (EVOO) as needed BUY
-
Toppings of choice
- Confit Garlic or roasted garlic Recipe
- kalamata olives, pitted
- fresh rosemary
- mature cheddar cheese shredded
- pink salt flakes BUY
Do
- 1
Place the flour and salt into the Thermomix bowl and blend 5 sec/speed 5.
- 2
Add yeast and water and knead 4 min/Interval.
- 3
Pour the EVOO into a 4 bowls. Divide the dough into 4 equal balls (should be around 240 grams each). Place each ball of dough into the bowls. Using a silicone spatula, turn the dough by folding in from the edges, bringing some of the EVOO into the dough as you fold.
- 4
Cover each with cling film and allow to rest for 30 minutes. Repeat this process at least 4 times. The oil will incorporate into the dough, but not fully. This is OK.
- 5
Preheat the oven to 220°C or hotter and lightly oil 4 small loaf tins.
- 6
Carefully place dough into each tin without disturbing the bubbles. Leave uncovered to rise for another 30 minutes.
- 7
Sprinkle with salt and bake for 25 minutes or until crunchy and golden.
