Focaccia is a flat leavened oven-baked Italian bread, similar in style and texture to pizza; in some places, it is called “pizza bianca”. Focaccia can be served as a side dish or as sandwich bread and it can be round, rectangular, or square shape. Wikipedia
500g strong bread flour , plus extra for dusting
7g dried fast action yeast or 21 gr fresh yeast
2 tsp fine sea salt
350-400 ml lukewarm water
5 tbsp olive oil , plus extra for the tin and to serve
For the topping
4-5 garlic cloves crushed or grated
1 tsp flaky sea salt
¼ small bunch of rosemary , sprigs picked
1 tbsp chopped fresh thyme or 1 teaspoon dried
5 tbsp olive oil
5 cherry tomatoes, halved (optional)
Making the topping
1. Add garlic, olive oil, salt and herbs to a small pan.
2. Place the pan over low heat and cook, stirring occasionally, 5 to 10 minutes or until aromatic, but before the garlic browns.
3. Set aside.
Making the dough
- In a large bowl, combine the warm water, yeast and 3-4 tbsp of flour. Stir a few times then let it sit for 5 -10 minutes.
- Add olive oil, the flour and salt.
- Knead the dough for 5 minutes until the dough comes together, soft and less sticky.
- Transfer the dough to a large oiled bowl, cover with clinging film and a clean towel and let it rise for 1 hour.
- After this time, heat the oven to 220C/200C fan/gas 7.
- Use two tbsp of the olive oil and grease a 9-inch by 13-inch rimmed baking pan.
- Transfer the dough to the baking pan, then press it down gently into the pan. Use your fingers to dimple the dough then drizzle the top with the the garlic olive oil mixture. Add the tomatoes on the surface, if using, by pressing gently into the dough. Let the dough rise for 20 -30 minutes until it puffs slightly.
- Bake until golden brown, 15 to 20 min. Cool baked focaccia bread on a wire rack.
- Sprinkle some more olive oil if wanted.
- Hope you enjoy!