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.
Cook with:
Filippo Berio Classico Olive Oil
Serves: Dough plus 1 serves 4
Preparation time: 20 minutes plus proving time
Cooking time: 20-25 minutes

Ingredients:

  • 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

Method:

  1. 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.
  2. 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.
  3. 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.
  1. 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.
  2. Bake in the preheated oven for 20-25minutes until golden.