Focaccia Bread

26 January 2017


Focaccia Bread for KitchenAid

Easy Foccacia

This delicious light and spongy bread is so easy to make and is a perfect accompaniment to any pasta dish or antipasti sharing plates. As long as you leave yourself a little time for the dough to work it’s rising magic, its easy peasy.

For the dough

600g strong bread flour
300g 00 Italian pasta flour
475ml hand hot water
1 sachet of dried fast action yeast
1 tsp salt
Pinch of sugar
Olive oil to grease
A little ground polenta or semolina
For the topping
3 tablespoons extra virgin olive oil
1.5 tablespoon water
Fresh rosemary sprigs
Sea salt flakes

In the KitchenAid bowl with the dough hook attachment, pop your flours, salt, pinch of sugar and yeast in the bowl and mix on slow speed, gradually add the warm water and keep mixing on slow until a dough is formed. Let the machine do the work for you, working the dough into a nice pliable springy ball. If you find it’s a tad dry you can add a few more drops of warm water as needed. Once the dough is ready, in a plastic or glass bowl, grease with olive oil and place the dough in the bowl to rest with a damp tea towel laid over the top. Put in a warm place to prove until it has about doubled in size and looks nice and aerated and light in texture.

While the dough is rising, grease a large baking tray (my one measured 30cm x 20cm approx). Scatter liberally with some polenta grain or semolina, this aids it not sticking and gives the base a lovely crunch.

Get your dough out of its bowl and place in the prepared tin. Flatten it out with your palms to evenly spread out the stretchy dough. Drizzle with a little olive oil, rub over lightly and leave this again covered with the tea towel to rest for about 45 mins to an hour, until it doubles in size again. Preheat the oven to the max temp, I baked mine on 240 fan, you need it super hot.
Once you are ready to bake, using your finger, press down to make several dimples all over the surface of the dough. Press down until you hit the bottom of the tray. Drizzle with a little olive oil and whack in the oven to bake off. Bake for around 15-20 mins until your dough is lovely and risen and a deep golden colour.
Let cool for a couple of mins white you whisk the olive oil and water together to mix, then turn the dough out onto a cooling rack, its nice and stiff so it shouldn’t break, it will be super hot. Using oven gloves flip it over so the dimple side is up and now really liberally drench the hot dough in the oily water, it soaks up loads. I love mine really oily. Scatter generously with sea salt flakes, and push little bunches of rosemary sprigs down into the dimples, this is THE ULTIMATE if served warm with extra virgin olive oil and good quality balsamic vinegar to dip. I could just eat this alone.

About the Author

Juliet Sear

Food is at the heart of everything I do, I’ve always had an incredible passion for it since I was a child. I have been cooking for my family since the age of 10. When I got married, and had my own kitchen, I was non-stop cooking, often creating several courses each night for my husband; he had to tell me to hold the starters and pudding because he was putting on weight! From those early days of honeymoon cooking, it became an obsession, an addiction that had to be satisfied! These days, nothing excites me more than throwing huge dinner parties and getting friends together. George, our son, came along 17 years ago and, of course, I had to make an amazing centrepiece to celebrate his first birthday! This turned in to making cakes for friends and soon enough I was running a little home business and the rest is history. Since then I’ve been up to loads of fab baking, caking and cooking for thousands of folks including lots of celebs and fantastic stores including royal grocer Fortnum and Mason which is marvellous. Nothing excites me more than an edible challenge, I love the creativity and fun involved in bringing people’s ideas to life through the medium of food whether it be for corporate events, PR campaigns , edible art installations or celebrations. Have a look around my website for more info, thanks!