Making Focaccia at Home – Party Bread
In our house, focaccia is known as the ” Party Bread.” It’s a showpiece for parties of all sizes, even cute dinners for two. Focaccia is the eye-catcher of all loaves, it should be irresistible, the style of bread that can take you through the seasons, topped with Asparagus, roasted tomatoes and garlic with cracked black pepper.
Focaccia is the ultimate tearing and sharing bread.
Focaccia is the ultimate tearing-sharing bread, fantastic for a picnic or gorgeous with supper at home. If you are searching for a signature bake, something to feed a variety of taste buds, this just could be your new favourite for weekend feasting with friends. And the best bit all can be prepared in advance.
Fill your freezer! – Focaccia is more than happy to sit in your freezer for a week or two.
Focaccia is your freezer’s friend, this delicious flatbread never commands too much freezer space. The olive oil ensures the bread’s light crust remains appealing, and the characteristic of the bread structure is moist. The Italians must be given full credit for this irresistible treat!
What’s the secret to an amazing Focaccia?
1.Good olive oil – Let this be your secret weapon, never compromise the quality of your olive oil, as it influences the flavours, softness, and texture of the Focaccia.
2.Don’t be tempted to skimp on the water – The high hydration of the dough creates the best focaccia, influencing a crispy crust and tenderness of the dough and chewy delight of the flatbread.
3.Quick and easy – Mix the dough with a dough hook, it will save you so time whilst creating less mess.
4.Toppings – Be careful not to drown the dough with too much liquid from the moisture of the tomatoes. Too much liquid could result in underbaked dough.
5.Seasoning – Don’t forget to season, it makes all the difference to taste and the presentation.
6.Herbs – Rosemary, garlic, and dill enjoy an oven bake, whereas Basil tastes far better and looks more inviting as a final finish, once baked.
Ingredients for a delicious Focaccia at home
For the dough
- 500g/1lb 2oz strong white flour:
- 7g instant yeast:
- 1 tsp salt:
- Olive oil
For the topping
- A drizzle of olive oil plus extra to drizzle after baking
- A generous bunch of asparagus (lightly steamed to al-dente)
- A good to generous handful of roasted tomatoes
- White miso
- Salt & pepper for seasoning
Method
- For the dough, combine the flour, yeast, and salt with up to 350ml/12fl oz lukewarm water, until you have a soft dough. Knead for 10-15 minutes (you can do this by hand or in a free-standing mixer fitted with a dough hook). Transfer to an oiled bowl, cover with cling film and leave to rise for 30 minutes.
- After 30 minutes, place into a lined and slightly warmed baking tray of 37 x 27cm/14 x 10¾in. Drizzle with olive oil and top with fresh rosemary, chopped garlic, sea salt and a little pepper.
- Press your fingers into the dough to make dimples and then rest again for another 30 minutes.
- Prep your toppings, add a generous handful of tomatoes drizzled in olive oil, a teaspoon of white miso and seasoning – place in an oven dish and roast for 15 minutes. Place to one side.
- Gently steam your asparagus until they are al-dente.
- Preheat the oven to 240C/450F/Gas 8.
- Place your toppings on the focaccia.
- Bake for about 25 minutes, or until evenly golden-brown. Check the focaccia from time to time as domestic ovens can very often colour one side and not the other. Check and move the tray accordingly.
- Once cooked, remove from the oven, and immediately drizzle some olive oil all over. Leave to cool, then cut into squares.
Baking tips
This focaccia is delicious eaten on the day it is baked, but it will keep for a few days, and you can freshen it up in the oven for a few minutes just before serving.
