This is our favourite Italian flatbread. Furthermore, this foccacia recipe is not very difficult to make and ir is loved by the entire family.
- 20 g fresh yeast , or 2 × 7g sachets of dried yeast
- 20 g runny honey
- 500 g strong bread flour , plus extra for dusting
- 500 g semolina flour , plus extra for dusting (if you can’t get hold of any semolina flour, plain flour will do)
- extra virgin olive oil
- Follow the basic recipe until Step 8, then split the dough into half or quarters.
- Roll or push it out to an oval shape roughly 1.5cm thick; don’t fuss around for perfection, it’s supposed to be rough and rustic, so what a great excuse for a beginner!
- Place on a baking tray liberally dusted with semolina, and spread evenly with your chosen topping (see tips).
- Finally, make those characteristic holes by pushing all your fingers deep into the dough many times, which allows the flavour of the topping to penetrate.
- Leave to prove again in a warm place and after about 45 minutes it will prove to that classic 3cm high.
- Bake for about 15 minutes at full whack (240°C/475°F/gas 9) until ready. As soon as the focaccia comes out of the oven, feed it with a good drizzle of your very best extra virgin olive oil and a light scattering of sea salt. You can eat the focaccia as soon as it has cooled slightly.
Enjoy our foccacia and share it with your family!