Focaccia – this versatile flatbread is the perfect afternoon snack to have with a beer or vino. It is a great accompaniment to a cheese board or dip, it can be used as a side to the evening meal or made into sandwiches.
It can be topped with herbs, cheese, olives or the like and can be any shape or size that takes your fancy.
There truly is no rules with this one. It’s super easy to make and tastes great.
- Baked Focaccia: Wrap in plastic wrap or store in an air-tight container. Will last for 2 days at room temperature.
- Baked Focaccia: You can freeze by placing in a zip lock bag and freeze for up to a month.
- Dough: Can be wrapped in plastic wrap and refrigerated overnight for use the next day
- Dough: Can be wrapped in plastic wrap and frozen for up to 3 months, to use, thaw at room temperature.
Let us know in the comments below if you made this recipe.
- 1 1/4 cups plain flour
- 1/3 cup semolina
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon white sugar
- 1/2 cup water
- 1/2 teaspoon dry yeast
- 6-8 leaves basil torn
- pinch salt
- 1 tablespoon parmesan cheese grated
- 1/2 teaspoon mixed dried herbs or dried basil
- drizzle olive oil
In a large mixing bowl add your Flour, Semolina, Salt, Sugar and Oil.
In a separate bowl, mix Water and Yeast together until combined.
Add the Water and Yeast mixture to your dry ingredients.
Use a wooden spoon or similar to mix all your ingredients together to form a dough.
Once everything is combined and a dough ball is formed then cover with a damp tea towel / cloth and set aside for 6 hours to rise.
Preparing the dough for baking
Pre-heat oven to 230 degrees Celsius fan forced
Prepare your work bench / chopping board or silicone mat with some Plain Flour.
Cover your hands and rolling pin in Plain Flour to prevent sticking.
Take the dough out of the bowl and place on work surface.
Gently begin to knead the dough for a couple of minutes.
Take your rolling pin and start to roll the dough out to your desired shape or till about 1cm in thickness.
On one half of your dough, place the torn Basil leaves evenly
Fold dough in half, so that the Basil leaves are covered
Take your rolling pin and again roll the dough till about 1cm in thickness, ensuring the edges are sealed where the Basil was placed.
Sprinkle at Pinch of Salt across the dough.
Sprinkle the grated Grana Padano or Parmesan cheese on the dough.
Sprinkle the mixed dried Herbs.
Move dough to a pizza or baking tray.
Bake for 10-12 minutes or until starting to turn light golden colour
Remove from oven. Drizzle with olive oil, serve.
- If the dry ingredients aren't forming a dough, or the dough is dry, add Water a little at a time, ie 1 tablespoon at a time, continue to stir with spoon until the dough forms and no dry ingredients are left in the mixing bowl.
- We cut our dough in half to make two small Focaccia's as we wanted to save one for dinner the next night. You can do the same or leave as one large Focaccia.
- Feel free to experiment with the thickness of the Focaccia as they can be rolled quiet thin if you are wanting to use it as an accompaniment to a dip.