Breads, Pizza & Panini
Focaccia Three Ways
Focaccia is a fluffy bread mad with olive oil and it's great for sharing too. Many people think bread making is difficult, but all it takes is a bit of patience and its certainly worth the wait. A perfect snack, for sandwiches, picnics or simply on the side, Focaccia freezes well and will always be a tasty addition in any snack or meal. Toppings are easy too, it's great way to use up bits of antipasti - just don't forget to add a final drizzle of Filippo Berio Extra Virgin olive oil. Focaccia wouldn't be Focaccia without olive oil!
There are three topping options for this recipe: Cherry Tomato, Caramelised Onion and finally Potato, Rosemary & Garlic. You can find these simple recipes in the 'Pizza & Panini' section of our recipe page.
Serves: Dough plus 1 serves 4
Preparation time: 20 minutes plus proving time
Cooking time: 20-25 minutes
- 500g strong white bread flour
- 1 sachet easy blend yeast
- 2 tsp fine sea salt
- 300ml tepid water
- 5 tbsp Filippo Berio Classico Olive Oil(extra for oiling)
- Filippo Berio Extra Virgin Olive Oil to drizzle
- Stir the flour and yeast together and then sprinkle over the salt. Make a well in the centre of the flour and pour in the water and 4 tbsp of Filippo Berio Classico Olive Oil. Mix to form a dough.
- On a floured work surface, knead for about 5 minutes until the dough becomes smooth and elastic. Shape the dough into a ball and place in a lightly oiled bowl. Cover and leave in a warm place until doubled in size.
- Tip the dough into a baking tin approximately 23cm by 33cm. With well-oiled hands, stretch the dough to evenly cover the tin, dumpling the surface with your fingertips.
- Cover the dough with your topping, drizzle with Filippo Berio Extra Virgin Olive Oil. Leave to prove for about 1 hour until risen. Preheat the oven to 210°C.
- Bake in the preheated oven for 20-25minutes until golden.