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Focaccia bread


I love baking bread, it’s one of those things that I can slot into my day in and around all the jobs that need to be done. When that bread comes out of the oven and I hit it with a good splash of my best extra virgin olive oil, all the family start to appear from the smell of fresh bread wafting around the house.


Everyone should be able to bake fresh bread and it’s my mission to help you out with this Italian classic bread. I have topped it with fresh rosemary and sea salt, but you can use lots of different things, what ever takes your fancy. I actually mix, prove and bake this bread in a small pan, so not much washing up either.



Makes 1 large loaf


500g strong flour
9g yeast
10g salt
330ml water
3-4tbsp olive oil
1 tbsp fresh rosemary
Good sprinkle of sea salt flakes

Here’s how:

Place 100g of your recipe flour, half of the yeast and half of the water into the pan and mix together to form a batter.
Cover and leave over night to ferment and double in size.
Add the remaining flour, yeast, salt and water along with a splash of the olive oil. Using your hand mix the ingredients together to form a wet dough, then transfer onto a clean work surface.

Knead the dough for 10 minutes to form a smooth stretchy dough. Use only 1 tablespoon of flour to help prevent sticking if needed.
Return the dough to the pan with an additional splash of olive oil on the bottom and cover.

Leave the dough for 2 hours to prove and double in size.
Once light and puffy, with lots of air inside, scoop out onto the work surface.

Stretch the dough out and over itself four or five times to create air pockets then shape the dough into a round.
Place the dough back into the pan and top with the remaining olive oil, fresh rosemary and sea salt.

Bake in a pre heated oven 200c for 20-25 minutes or until golden .

Top tip, when you put the bread into the oven add 100ml of water to the bottom of the oven to create steam, this will help develop the crust on the bread and make for a better bake.


Try a Sauvignon Blanc, Chardonnay or Champagne. Light Red Wines, such as Beaujolais, Pinot Noir and Lambrusco, are also wonderful with Focaccia.


Recipe by Peter Sidwell 

One Pan Focaccia

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