- June 2005
- Serves 4
- Takes 20 min to make, 15 min to bake, plus proving
Our easy garlic focaccia is a versatile bread recipe that could be served with soup, sliced open to make sandwiches or taken along as part of a picnic spread. Or, serve as the Italians do – with extra-virgin olive oil and good balsamic vinegar.
- 250g strong plain white flour, plus extra for dusting
- 1 tsp salt
- 7g sachet fast-action dried yeast
- Olive oil
- 2 garlic cloves, thinly sliced
- 2 tsp Maldon sea salt
- Put the flour into a bowl with the salt, yeast and 1 tablespoon olive oil. Add 150ml warm water, stir with a wooden spoon, then use your hands to mix it all into a ball.
- Sprinkle flour over a clean work surface and tip out the dough. Work the dough for 10 minutes to stretch and make smooth.
- Pour 1 tablespoon olive oil onto the work surface. Sit the dough on top and roll out to a round about 30cm across with a rolling pin. Grease a pizza tray or large baking tray and line with baking paper and put the dough on it.
- Scatter the garlic over the dough, then sprinkle with the salt. Cover with greased cling film and leave to rise in a warm place for 30 minutes to 1 hour. It will become puffy.
- Preheat the oven to 220°C/fan200°C/gas 7. Discard the cling film and press your finger into the dough about 16 times and pour over a little more olive oil. Bake for 15 minutes until golden brown. Cool for 5 minutes, then tear into pieces to serve.
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