I made easy BBC rosemary focaccia bread that bakes in 20 minutes

Simple Focaccia Recipe: Bake Delicious Homemade Bread Quickly

The delightful aroma of freshly baked homemade bread is a universally appreciated pleasure. For those who may be intimidated by time-consuming bread-making processes and the intricacies of proving dough, an easy focaccia recipe presents an appealingly straightforward solution. This recipe, inspired by popular online culinary trends and adapted from established sources like BBC Good Food, provides a surprisingly simple method to create delicious focaccia consistently.

Versatile and Quick Baking

While differing from the traditionally thin and crisp Italian focaccia, this approachable version is perfectly suited for dipping, enjoying with butter, or crafting substantial sandwiches. Notably, the baking time is remarkably concise, requiring only 20 minutes in the oven, and the method ensures dependable results. This bread has garnered positive reception, becoming a family favorite with minimal to no wastage. Substituting dried rosemary for fresh yields excellent results without compromising flavour.

Recipe Method

Ingredients

• Flour
• Yeast
• Salt
• Olive Oil
• Lukewarm Water
• Dried Rosemary (or Fresh)

Instructions

This baking method offers a simplified approach to creating flavourful focaccia at home.

1. Combine Dry Ingredients: In a mixing bowl, place the flour. Add the yeast to one side of the flour and the salt to the opposite side. This separation prevents salt from hindering yeast activation. Mix the yeast into its section of flour, then mix the salt into its section before combining all the dry ingredients thoroughly.
2. Incorporate Wet Ingredients and Mix Dough: Create a well in the center of the flour mixture. Pour in two tablespoons of olive oil, then gradually introduce 350-400ml of lukewarm water. Mix until a slightly sticky dough consistency is achieved.
3. Knead the Dough: Transfer the dough onto a lightly floured surface. Ensure all dough is removed from the bowl. Knead for 5-10 minutes until the dough becomes smooth and less sticky to the touch.
4. First Proving: Place the kneaded dough into a clean bowl that has been lightly oiled. Cover the bowl with a tea towel and allow the dough to prove in a warm environment for approximately one hour, or until doubled in size.
5. Prepare Baking Tray and Second Proving: Lightly oil a rectangular baking tray, approximately 25 x 35cm. Gently tip the proved dough into the prepared tray and stretch it to fit the tray’s dimensions. Cover with a tea towel and allow to prove for a further 35-45 minutes.
6. Preheat Oven and Prepare to Bake: Towards the end of the second proving time, preheat your oven to 220°C/200°C fan/Gas Mark 7.
7. Add Toppings and Dimple: Drizzle olive oil generously over the dough in the tray. Sprinkle dried rosemary and salt evenly over the oiled surface. Use your fingertips to create dimples across the entire surface of the dough, ensuring even distribution.
8. Bake: Bake in the preheated oven for 20 minutes, or until the focaccia turns a desirable golden brown colour.
9. Final Touches and Serve: Once baked, and while still hot, drizzle additional olive oil over the focaccia for enhanced flavour and moisture. Serve warm or cold according to preference.