Focaccia bread

November 09, 2015

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  1. 500 grams bread flour
  2. 1 teaspoon salt
  3. 6 tablespoon oil
  4. 30 grams instant dried yeast
  5. 360 millilitres lukewarm water, to mix
  6. 60 grams oregano/rosemary, for topping
  7. Oil, for topping
  8. Salt, for topping


  1. Sift the flour and salt into a fairly large bowl.
  2. Add the oil and yeast and mix well. Add enough water to form a soft dough.
  3. Cover and leave in a warm place to rise.
  4. When it has risen, knead the dough again for a couple of minutes and roll it out to 2.5 cm (1 in) thick.
  5. Grease a flat baking tray and place the rolled dough on it. Press fingertips lightly into the dough. Brush with olive oil and sprinkle with oregano/rosemary.
  6. Bake in a hot oven at 200C/400F/Gas Mark 6 for 20 minutes or until top is golden.
  7. *Variations: olives and sun-dried tomatoes can be mixed into the flour.