One of my greatest passions in the past few years has been baking bread. I find it incredibly therapeutic doing it at home. Also people say they don’t like carbs, but come one. Everyone loves a warm bread right out the oven!
This is my first day in the 21 day lock down here and I decided to kick it off with a super simple and incredibly delicious focaccia. This is one of my favourite breads to bake. It’s incredibly versatile so you can basically top it with anything (really, anything) you like. This recipe uses onion, garlic and rosemary as the topping but you could use your own picks instead if you like.
Its basically fool proof and takes about 2 hours including resting and baking. It is a perfect starter bread for those wanting to dip their toes into the world of bread baking. This focaccia is also perfect for impressing guests with your master bread making skills.
What you’ll need:
3 ½ cups white bread flour
3 TBS olive oil (plus a bit extra for greasing the tin and topping the bread)
2 tsp salt
1 TBS packet instant yeast
1 ½ cups warm water
½ small red onion, sliced
2 large cloves of garlic, crushed or finely diced
1 TBS chopped rosemary (You can use dried or fresh)
How to do it:
Firstly you will need to grease a rectangular cake tin or baking tray with some olive oil and preheat your oven to 190°C.
In the bowl of a stand mixer add all your ingredients except the garlic, rosemary and onion.
Beat with a dough hook for about 2 minutes until dough has come together and is looking a little gloopy. (If you don’t have access to a stand mixer your can combine the ingredients in a bowl, and use your hands to bring everything together, you will need to knead it for a little longer though, like 3 minutes)
Place in an oiled bowl and cover, let rise for 15 minutes near your warm oven.
Take your dough and place it in your oiled tin, using your knuckles press the dough down and around until it is spread evenly on the tray.
Cover with a clean tea towel or clingfilm and leave to rise for 60 minutes.
Use your fingers to stipple the dough creating little indents across the whole surface. Don’t over work it but make sure there are enough dimples.
Spread the onions, garlic and rosemary across the top of the dough. Sprinkle with a generous pinch of sea salt and a drizzle of olive oil.
Bake in your preheated oven for ±30 minutes. The top should be a golden brown.
Leave to cool in the pan for 10 minutes, then take out and leave on a cooling rack to cool completely.
Cut your focaccia into squares or fingers and enjoy just as they are or dipped in balsamic vinegar and olive oil.
I hope you enjoy this recipe as much as I did. Please drop me a line if you tried it out and let me know what improvements you made.
Tag your creations on instagram with @ninalasvegas and facebook with @flightoffancy