Focaccia Bread

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  • Recipe difficulty: Medium
  • 4 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people

Fresh home made Italian bread that is best served warm.

Makes: 1 Loaf
Preperation Time: 25 minutes plus rising
Cooking Time: 20-25 minutes
Tools: Kenwood Kitchen Machine, dough hook

Method

  1. Lightly oil a 25cm (10 inch) shallow round cake tin or pizza pan. Place the flour, salt and yeast in the Kenwood Bowl. Using the Dough Hook on minimum speed, gradually mix in the lukewarm water and olive oil to form a soft dough.
  2. Set the timer for 1 minute and knead on minimum speed, then set the timer for 4 minutes and knead on speed 1 until smooth and elastic. Remove the Kenwood Bowl, cover with lightly oiled clear film and leave to rise in a warm place for about 1 hour, or until the dough has doubled in size.
  3. Using the Dough Hook on minimum speed for 30-60 seconds knead the dough to knock back.
  4. Transfer to a lightly floured surface and shape into a ball. Roll out into a 25cm (10 inch) circle and place in the prepared tin.
  5. Cover with oiled clear film and leave to rise, in a warm place, for about 20 minutes or until almost doubled in size. Using your fingertips make deep dimples over the surface of the dough. Cover and leave to rise for about 10 minutes.
  6. Meanwhile preheat the oven to 200°C/400°F/Gas 6. Uncover and sprinkle over the sage leaves, red onion, salt and pepper. Drizzle with the olive oil and bake for 20-25 minutes, or until golden. Cool on a wire rack and serve warm.

Ingredients

350g (12oz) strong plain white flour
2.5ml (½ tsp) salt
7g sachet (1½ tsp) fast action dried yeast
210ml (7½fl oz) lukewarm water
15ml (1 tbsp) olive oil

For the Topping:
6 fresh sage leaves
½ red onion, thinly sliced
coarse sea salt or crystal salt
coarsely ground black pepper
30ml (2 tbsp) olive oil

Your reviews:

  1. Recipe rating: 4 of 5 John

    Good recipe although I would recommend slightly more water, depending upon the floor, to make a wet dough which will give a better Foccacia texture with a large, irregular, air cell structure. Btw regularly use my 1950's restored Kenwood Chef A700D to make perfect bread and cakes.

    Posted: 24/11/2012 20:19:24 / John Glaholm

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