Focaccia is an Italian yeasted flatbread topped with olive oil. It is very famous throughout Italy and in the world with a long history that reaches times of Ancient Greek culture. Try our recipe to enjoy this versatile bread alone or to go with any meal.
Whisk the lukewarm water, honey, and yeast together in a bowl and allow to rest for 5 minutes.
In a large bowl, sift together the flour and salt.
Make a well in the middle of the flour, add olive oil, and the rested yeast in lukewarm water, adding it gradually until you have a slightly sticky dough (you may not need all the water).
Knead the dough for 8-10 mins until your dough is soft and less sticky. Poke it with your finger – if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
Put the dough into a clean bowl, cover with a towel, and leave to prove for 1hr30-2hr until doubled or even tripled in size.
Flatten the dough
Generously oil a 34x22 cm (13x9in) baking pan.
Tip the dough onto the work surface, then press it down to fill the pan.
Let it uncovered and leave to prove for another 30-45 mins.
Add toppings and bake bread
Preheat oven to 450°F (232°C).
Whisk the olive oil with the water. Set aside.
Press your fingers into the dough to make dimples all over the surface.
Drizzle on the olive oil topping and use your hands or a pastry brush to spread it all over the top. Sprinkle with a little sea salt flakes.
Add your toppings: herbs, cherries tomatoes, garlic, rosemary, ...
Bake for 15-20 mins until golden.
Remove the focaccia from the oven and whilst the bread is still hot, drizzle over olive oil.
Let it cool before cutting into squares and serving.