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Focaccia

Focaccia

This recipe is printed from Scissors, Paper, Bacon.

Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 1 hour

Ingredients
 

  • 4 cups flour
  • 2 teaspoons yeast
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 2 cups warm water

Topping

  • 2 tablespoons olive oil
  • fresh rosemary
  • cherry tomatoes, halved
  • olives
  • sea salt

Instructions
 

  • Whisk the flour, yeast, sugar and salt together in a large mixing bowl.
  • Add the water to the flour mixture and mix until a dough has formed, and all flour is absorbed.
  • Cover the dough and leave it to rise in warm spot for at least an hour.
  • Gentle grease the inside of a 9 x 13 baking dish, using butter.
  • Transfer the dough to the buttered dish and drizzle with 2 tablespoons olive oil.
  • Use your fingers to spread the dough out so that it evenly covers the baking dish. Use your fingers to push small holes into the top across the dough
  • Sprinkle the surface of the dough with sea salt, rosemary, cherry tomato halves and olives.
  • Let the dough rise while you heat the oven to 210 °C
  • Bake the dough for 15 minutes at 210 °C. Reduce the heat to 180 °C and bake for a further 20 minutes.
  • Let the bread cool in the pan before removing to serve.