Advertisment

Focaccia

A bread flavoured with herbs and garlic.

New Update
Focaccia

" frameborder="0" allowfullscreen>

Advertisment
Main Ingredients Refined flour, Fresh yeast
Cuisine Italian
Course Breads
Prep Time 3.30-4 hour
Cook time 31-40 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Focaccia

  • 3 3/4 cups Refined flour
  • 15 grams Fresh yeast
  • 2 teaspoons Sugar
  • 3 tablespoons Extra virgin olive oil
  • 2 teaspoons Salt
  • 1 teaspoon Mixed herbs
  • FOR TOPPING
  • 10 cloves Garlic,chopped
  • 1 teaspoon Mixed herbs
  • 2 tablespoons Extra virgin olive oil
Advertisment

Method

  1. Lightly oil a large baking tray Mix the yeast with sugar and four tablespoons of lukewarm water and stir till it dissolves. Top it up with more lukewarm water to get one and a half cups of the mixture. Sift the flour and salt together into a large bowl and make a well in the centre.
  2. Pour the yeast mixture into the well and mix in the flour to make a soft dough. Turn out the dough onto a lightly floured surface and knead for eight to ten minutes, until smooth and elastic. Cover the dough with a damp cloth and set aside in a warm place to rise for one to one and a half hours or until the dough has doubled in volume.
  3. Preheat oven to 200°C/400°F/Gas Mark 6. Knock back the dough and turn it out onto a lightly floured surface. Gently knead in mix dried herbs and olive oil. Divide the dough into fifteen portions and shape each into a ball.
  4. Place balls on the prepared baking tray and pat each with fingertips into a thick five-inch round. Keep a little distance between each. Using your fingertips, poke the dough to make deep dimples over the entire surface.
  5. Sprinkle each focaccia evenly with garlic and mix dried herbs. Bake in the preheated oven for twenty five to thirty minutes or until golden. Remove from oven and brush with olive oil.
  6. Transfer them onto wire racks to cool slightly. Best served warm.

Nutrition Info

Calories 2279
Carbohydrates 342
Protein 49.5
Fat 79.1