I always forget the weights and measures, so this is an aide memoire for the perfect foccacia base recipe…

Foccacia Weights and Measures

Mix together:

  • 500g strong white flour
  • 325ml tepid water (body temperature)
  • 7/8g dried yeast sachet
  • sprinkle of Himalayan salt
  • good slug of extra virgin olive oil

Mix the water and yeast together until the dried yeast is all wet and activated.

Mix the salt and the olive oil into the flour, and make a well in the centre.

Put the water in the well and start folding in the flour with a spoon until it is well incorporated.

Mix the ingredients in a bowl before working the dough on your counter top

After the flour is all incorporated in to the dough, move to a well-floured work surface and kneed for about 10 minutes, pushing the dough away from your body and folding back in to stretch the glutens out.

Leave under a bowl (to form some humidity) until the dough doubles in size, probably about 40-45 minutes.

Second Rise

Flour your work surface well, and punch down the dough. WOrk it through again for a couple of minutes.

Take an oven tray, and cover the bottom of the tray in polenta/semolina.

Flatten out your dough, lay it into the tray, drizzle over olive oil and salt, and push your fingers into the dough to make dimples and work it into the corners of the oven dish.

Flatten the bread into an oven tray, add oil and salt and add dimples with your fingertips

Add which ever extra ingrediants into the dimples at this stage - I like halloumi :)

Wet a tea-towel and cover the oven tray and leave for a second raise for 30 minutes.

The Bake

Pre-heat the oven to 180C and put the oven tray inside. Bake for about 30 minutes, or until the surface is golden.

Bake for 25 minutes at 180C or until golden on top

Allow to cool for 5 minutes before you remove from the oven tray. Cut into lunch box sized slices, and win at work with your golden fluffy foccacia.