Herb garden focaccia - recipe

Herb garden focaccia

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  1. 1

    Mix the flour, yeast, salt and water in a bowl until a dough starts to form, then add in the olive oil.

    For this step you'll need:

    • 500g Strong white bread flour
    • 7g Easy bake yeast
    • 10g Sea salt extra for sprinkling
    • 325ml Warm water
    • 1tsp Olive oil plus extra for coating
  2. 2

    Turn the dough out onto a clean worksurface. Knead until smooth and silky, this can take up to 10 minutes. The dough should gently spring back when pressed.

  3. 3

    Lightly oil a bowl and place the dough in it, cover the bowl with clingfilm or a clean tea towel. Leave it in warm place until it has risen to double in size. This can take 45 minutes.

  4. 4

    When doubled in size, turn onto the worksurface and gently press into a rustic rectangle or individual rolls. Transfer to a lightly oiled baking tray. Re-cover and set aside in a warm place for 15 – 20 minutes to rise.

  5. 5

    Pre-heat an oven to 220°C (200°C fan, gas mark 7)

  6. 6

    Once ready to bake, toss the rocket in a little olive oil and press it into the dough making thumb marks all over the dough. Sprinkle over your selection of herbs and sea salt.

    For this step you'll need:

    • 2 Rocket handfuls of leaves
    • 2tsp Thyme leaves finely chopped
    • 2tsp Rosemary leaves finely chopped
    • 1 tbsp Basil leaves shredded
    • 10g Sea salt extra for sprinkling
  7. 7

    Place the baking tray in the centre of the pre-heated oven and cook the bread for 10 minutes, then turn the oven temperature down to 190°C (170°C fan, gas mark 5) and leave the bread to cook for a further 10 – 15 minutes until risen and golden brown.

  8. 8

    Cool on a wire rack.

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