Description
Jamie Oliver’s focaccia bread recipe combines Italian tradition with simple ingredients for a delightful homemade experience. Kneading and rising create a pillowy texture that invites you to savor each flavorful slice.
Ingredients
Scale
- 400 g (14.1 oz) strong white bread flour
- 100 g (3.5 oz) semolina flour or strong white bread flour
- 300 ml (10.1 fl oz) lukewarm water
- 1 sachet dried yeast
- 0.5 tbsps golden caster sugar
- 30 g (1.1 oz) taleggio cheese
- 1 small log goat’s cheese
- parmesan cheese
- 1 large handful cherry tomatoes
- 2 red onions
- 2 cloves garlic
- 1 sprig fresh rosemary
- 1 bunch fresh basil (30 g/1.1 oz)
- A few sprigs fresh thyme
- olive oil
- extra virgin olive oil
- white wine vinegar
- balsamic vinegar
Instructions
- Dough Preparation: Craft a flour cavity in a large mixing bowl, integrating sea salt. Activate yeast with lukewarm water until frothy, then blend into flour mixture, creating a smooth, elastic dough through vigorous kneading.
- First Rise: Transfer dough to an olive oil-coated bowl, cover with a kitchen towel, and let rise in a warm space for 30 minutes until significantly expanded.
- Topping Composition: While dough rises, sauté thyme and onions in olive oil, deglaze with balsamic vinegar, and set aside to cool. Simultaneously, prepare a vibrant tomato-basil medley seasoned with garlic, sea salt, black pepper, extra virgin olive oil, and white wine vinegar.
- Dough Shaping: Gently deflate risen dough and spread across a baking sheet, using fingertips to create signature focaccia dimples. Artfully distribute toppings – balsamic onions, crumbled goat and Taleggio cheeses, grated Parmesan, and fragrant rosemary leaves.
- Final Embellishment and Baking: Drizzle generously with extra virgin olive oil, sprinkle sea salt and black pepper. Allow a final 20-minute proof before baking at 220 degrees Celsius for approximately 20 minutes, achieving a golden, crisp exterior.
Notes
- Dough Activation Tip: Ensure water is lukewarm (not hot) to properly activate yeast without killing its rising potential.
- Kneading Technique: Knead energetically for exactly 5 minutes to develop gluten structure and achieve smooth, elastic texture.
- Resting Crucial Step: Allow dough to rise in warm, draft-free area to double its volume, which guarantees proper bread texture and flavor development.
- Topping Distribution Strategy: Spread toppings strategically across different sections to create diverse flavor profiles and ensure balanced taste in every bite.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Snacks, Lunch, Dinner
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 220
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 10 mg