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Focaccia Bread

Focaccia Bread
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Home Food & Drinks Recipes Cooking Focaccia Bread

Focaccia Bread

Baking

Have you ever baked focaccia yourself? Julian Kutos has this classic with herbs and olives, ideal for an aperitif with friends.

Julian Kutos

For the focaccia:

Ingredients
20 g fresh yeast
250 ml water
600 g plain flour
125 ml whole milk
50 ml olive oil
10 g salt
15 sugar

For the herb oil:

Ingredients
1 teaspoon(s) fresh rosemary
1 leaves sage
3 twigs thyme
2 tablespoon(s) olive oil
25 pitted black olives (80g)

To serve:

Ingredients
olive oil
balsamic vinegar
  • In a bowl, whisk together the water, milk and yeast. Add the flour, olive oil, salt and sugar. Work into a dough and knead for 10 minutes.
  • Season the dough with sugar and salt. Cover and leave the dough to rest for 30 minutes at room temperature.
  • Roll out the dough using a rolling pin, into a rectangle on a baking tray lined with greaseproof paper. Cover the dough with a tea towel and leave to rise for 45 minutes.
  • Preheat oven to 200°C.
  • For the herb oil, finely chop the herbs and mix with the olive oil. Pit and halve the olives.
  • Remove the paper from the dough and press holes into the dough with your fingers. Brush with the herb oil and press olives into the holes. Bake the focaccia for 20 to 30 minutes.
  • The focaccia should be lightly browned, soft and airy. Serve warm, dipped into olive oil and balsamic vinegar.
Julian Kutos
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