My Foccacia

2.8/5 rating (8 votes)
  • Makes: 1 loaf
  • Prep Time: couple of hours
  • Ready in: 35-40 mins
  • Difficulty: Easy
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My Foccacia


  • 7g sachet quick yeast
  • 300g bread flour
  • 300g ‘00’ flour
  • 400mls warm water, roughly
  • 50mls extra virgin olive oil
  • ½ tsp salt
  • rosemary stalks
  • 20 garlic cloves cut in half, skin on 
  • 3 tbsp extra virgin olive oil
  • 3 tbsp water
  • 2-3 tbsp sea salt

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  • Mix the flour, salt, oil and ¾ of the water, until you have a thick, soft dough.
  • Gradually add the rest of the water until the dough is soft and very elastic.
  • I always add any liquid this way to a dough as absorption rates of flours vary greatly.
  • Knead in the machine for 2 minutes.
  • Remove from the machine and knead vigorously by hand for a further 3-4 minutes. This is very important.
  • Place back into the bowl cover with cling film and leave to double in size.
  • Once doubled, remove from the bowl.
  • Flatten the dough slightly, then roll out to roughly 30cm x 3 cm.
  • Add to the dough to a lightly oiled baking tin and push into the corners.
  • Then using your index finger make dimples in the bread, push right through until you fell the bottom of the tray.
  • Cover with cling film again and leave again until the dough is touching the film.
  • Pre-heat the oven to 220 gas 7.
  • Carefully remove the film from the risen dough; again, prod the dough back with your index finger. Then fill each hole with small sprig of fresh rosemary and a garlic clove.
  • Mix the oil and water together and wash over the whole loaf carefully. The holes will fill with the mixture.
  • Sprinkle liberally with sea salt and bake in the oven for about 20 minutes or until well risen and golden.
  • Remove from the oven and take the loaf out straight away or it will sweat, leave to cool. In Italy a lot of bakers lay the cooked breads onto bamboo mats to cool.

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