Focaccia Bread


1/2 cup (120 ml) extra-virgin olive oil

2 garlic cloves, finely mince

2 teaspoon mixed dry herbs

1/4 teaspoon fresh ground black pepper

1 cup (235 ml) warm water

2 1/4 teaspoons active dry yeast (1 packet)

1/4 teaspoon honey

2 1/2 cups (315 grams) all-purpose flour

1/2 teaspoon fine sea salt

Thinly sliced red and yellow bell pepper and black pitted olives for topping

Method –

  1. In a cold medium skillet, combine olive oil, garlic, mixed herbs and black pepper.
  2. Place the pan over low heat and cook, stirring occasionally , 5 to 10 minutes or until aromatic , but before the garlic browns. Set aside
  3. In a large bowl, combine the warm water, yeast and honey. Stir and let sit for 5 minutes
  4. Add 1 cup of flour and 1/4 cup of infused garlic olive oil mixture to the bowl with yeast and honey
  5. Stir 3-4 times until the flour has moistened
  6. Let sit for another 5 minutes
  7. Stir in the remaining 1.5 cups of flour and salt
  8. When the dough comes together, transfer to a floured board and knead 10-15 times until smooth
  9. Transfer the dough to a large oiled bowl
  10. Cover with a warm, damp towel and let it rise for 1 hour
  11. After 1 hour, preheat the oven to 225 deg C
  12. Use 2 tbsp of the remaining garlic olive oil mixture to a baking pan
  13. Transfer the dough to the baking pan
  14. Use your fingers dipped in water to dimple the dough
  15. Scatter the olives and coloured peppers on the surface
  16. Drizzle the remaining garlic olive oil mixture
  17. Let the dough rise for 20 minutes until it puffs slightly
  18. Bake until golden brown, 20 to 25 minutes
  19. Cool baked focaccia on a wire rack

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