Posted by: Joan Spiller | May 7, 2011

Foccacia Bread – Recipe

So who doesn’t love foccacia bread?  This is one of my fave recipes, oh so good on it’s own (by ‘on it’s own, I mean served hot, with olive oil and balsamic vinegar) or served with a meal .. This bread is so simple to make, you will wonder why you’ve paid $5+ a loaf up til now .. trust me!

Pre-cooked foccacia:

Cooked foccacia bread with olive oil and balsamic vinegar ready to eat:


1.5t yeast granules – not fresh yeast – I mean those little grains of yeast that you buy in small jars.
1c warm water (not hot! 1/3 c boiling water to 2/3c cold water is about right or else you kill the yeast!)
2t white sugar
1t salt
1 T olive oil
2.5 c plain white flour – plus a little more as required for kneading and / or getting the dough just right!

Measure the yeast, warm water, sugar, salt and olive oil into a large bowl with half the flour and mix gently.

Cover with cling wrap and leave for at least fifteen minutes in a warm place. (I heat the oven to 80 deg and turn it off .. it’s now warm and ideal for bread-making)

Mix in the remaining flour, kneading to make a smooth and elastic dough. This probably will take a good 5mins to do..

Oil a glass bowl and plonk in the kneaded dough, cover with plastic / cling wrap and leave in a warm place for about an hour or until it has doubled in size.
If using my oven idea, you may need to re-heat the oven while you’re kneading the dough.

Once it’s “proved”, knead the dough for a minute in the bowl to reduce the size of any big air bubbles and then shape into “foccacia” bread shape.

In a sep bowl, mix the following:

1/2 c pitted kalamata olives, sliced in half or whole – up to you
3T olive oil
3 cloves garlic, crushed or finely chopped
2T fresh, or 1T dried, rosemary
1/2 t black pepper
1 t salt (maldon, ideally – it’s my all time fave!)
1 caramelised onion (optional – I wouldn’t use them again)
1/4 red capsicum (roasted – also optional and again: I’d not use it – it’s just not ness..)
10 pitted black olives*

Push the olives* deep down into the top of the dough, spaced evenly. (They’ll pop off otherwise!)

Mix all the remaining topping ingredients together and brush / scatter over the surface of the dough.

Put the bread on an oiled oven tray and pre-heat the oven to 210 deg.
It is ok to do it in this order – the dough resting on the tray will simply get better and better!

Cook for 12-15 mins til golden.



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