The Original and Multi-Award Winning TV Craft Channel

  • Sky 674
  • Freeview 23
  • Virgin 748
  • Freesat 813
 
Strictly Crafting
Herby Focaccia Bread

How to Bake Herby Focaccia Bread

Focaccia is a very popular Italian oven-baked flatbread, served accompanying delicious meals or simply just on its own. This soft, light bread can be topped with a whole host of toppings, including herbs and vegetables. If you’re throwing a casual dinner party but fancy adding a refined touch of class to the occasion, this red onion and rosemary focaccia recipe is perfect for you to give a go.

Ingredients:

  • 1 Pinch of Salt
  • 7g Sachet of Fast Action Dried Yeast
  • 500g of Strong White Flour (plus extra for dusting)
  • Approx. 350ml of Lukewarm Water
  • 1 tsp of Sea Salt Flakes
  • 5 tbsp of Olive Oil
  • Handful of Rosemary Sprigs
  • 2 Large, Sliced Red Onions

Equipment:

  • Large Mixing Bowl
  • Wooden Spoon
  • Oiled Bowl
  • Clingfilm
  • Frying Pan
  • Oiled Swiss Roll Tin
  • Cooling Rack
Baking

METHOD: Divine Red Onion and Rosemary Focaccia

  1. In a large mixing bowl, tip in the flour, yeast and salt, and then make a well in the centre. Pour in most of the water and use a wooden spoon or your fingers to work the ingredients together, until you have slightly wet but manageable dough. Mix in 2 tablespoons of olive oil.
  2. Turn your dough out onto a floured surface and knead for 10 minutes. At this point with the oil, your dough will be very sticky – this can also be kneaded in a stand mixer with a dough hook attached, or you can continue by hand if you want to practise!
  3. Place your dough into an oiled bowl, cover it with clingfilm, and then leave it in a warm place to rise until it’s doubled in size.
  4. While the dough is rising, cook the sliced onions in a tablespoon of olive oil for about 5 minutes, until soft. Set aside.
  5. Preheat your oven to 200°C (180°C fan or gas mark 6). Retrieve your risen dough, knock it back, and then stretch it enough to fit in an oiled Swiss roll tin measuring about 25cm x 35cm. Prove for 20 more minutes.
  6. Once your dough has proved in the tin, spread over the cooked red onions and sprinkle over rosemary. Mark your dough by pressing dimples in with your finger. Drizzle over the remaining olive oil and sprinkle with sea salt flakes.
  7. Bake for 30 minutes until golden, and then leave to cool on a cooling rack before serving!
How To