Focaccia is a flat oven-baked Italian bread similar in style and texture to pizza doughs. It may be topped with herbs or other ingredients. It is typical of Liguria, but is popular throughout Italy and is usually seasoned just with olive oil and salt. Sometimes herbs are added, and at times topped with onion or cheese or any other vegetables. Focaccia can be used as a side to many meals. (Source Wikipedia)
Focaccia is one of the easiest bread one can make and it can be done with minimum ingredients. Not sure what kept me waiting on this, wanted to make it since long. So finally I made this bread. I just added some dry herbs, though fresh is better and topped it up with cherry tomatoes and onion and a drizzle of olive oil and its done. The main ingredient in this bread is salt and olive oil, so a good quality olive oil is must.
There are many recipes for Focaccia bread and one can simply use one’s pizza recipe. I will use my pizza recipe next time. For today’s bread I use Gordan Ramsay’s Recipe, and I use all purpose flour instead of bread flour. TI am sharing this post with Bread bakers, my first post for Bread bakers and this time our host Sonia Gupta from Sonlicious asked us to bake flat bread with yeast or starter. I am making Focaccia bread with yeast for the same. Thank You Sonia for hosting the event.
Other Bread Recipes on my blog:
So here goes Focaccia recipe:
Ingredients
- 250 gms All Purpose Flour (Maida)
- 10 gms of Semolina (Rawa)
- 1 Sachet (7 gms) Fast action Dry yeast (2 1/2-3/4 teaspoon)
- Salt to taste + more for Sprinkling
- 160 ml Luke warm water (more or less might be required)
- 25 ml of olive oil + extra
- 1 tablespoon of herbs – Crush lightly with your palms (I used dry oregano, basil and parsley, one can use any combination. Try using fresh herbs) (Optional)
- 3-4 cherry tomatoes halved (Optional)
- 5-6 Julienne Onion strips (Optional)
Instructions
- Mix the flour, semolina, yeast and salt.
- Mix the water with Olive oil.
- Make a well in the center of dry ingredients, gradually add in the water and oil mixture and start mixing it slowly with your hand.
- Once it forms a rough shape, take the dough out onto a lightly floured surface and knead for about 10 minutes until smooth, elastic and springy to touch.
- Place the dough in a large floured mixing bowl and leave to rise in a warm place for 60-90 minutes until double.
- Preheat the oven to 200 Degrees C.
- Grease a baking tray (8.5 inch x 8.5 inch) with oil and sprinkle some salt.
- Place the dough in a oiled baking tray. Rub some oil in your fingers and prod out the dough to the edges of the tray.
- Press the tomatoes and onion into the dough.
- Sprinkle with salt and drizzle olive oil on the top.
- Bake it in a preheated oven for 30 minutes until golden and cooked through.
- Remove from the oven, let it cool for 5-10 minutes.
- Flip, cut and serve.
Focaccia Bread #BreadBakers
A simple and quick Focaccia which is topped with cherry tomaotes and herbs and drizzled with olive oil, perfect as a side or a starter.
Print
Pin
Rate
Save
Servings: 1 8.5 x 8.5 Square Loaf
Ingredients
- 250 gms All Purpose Flour/ Plain Flour /Maida
- 10 gms Semolina /Rava
- 1 (7 gms) Fast action Dry yeast (2 1/2-3/4 teaspoon)
- Salt to taste + more for Sprinkling
- 160 ml Luke warm water more or less might be required
- 25 ml of olive oil + extra
- 1 tbsp of herbs - Crush lightly with your palms (I used dry oregano, basil and parsley, one can use any combination. Try using fresh herbs (Optional))
- 3-4 cherry tomatoes halved Optional
- 5-6 Julienne Onion strips Optional
Instructions
- Mix the flour, semolina, yeast and salt.
- Mix the water with Olive oil.
- Make a well in the center of dry ingredients, gradually add in the water and oil mixture and start mixing it slowly with your hand.
- Once it forms a rough shape, take the dough out onto a lightly floured surface and knead for about 10 minutes until smooth, elastic and springy to touch.
- Place the dough in a large floured mixing bowl and leave to rise in a warm place for 60-90 minutes until double.
- Preheat the oven to 200 Degrees C.
- Grease a baking tray (8.5 inch x 8.5 inch) with oil and sprinkle some salt.
- Place the dough in a oiled baking tray. Rub some oil in your fingers and prod out the dough to the edges of the tray.
- Press the tomatoes and onion into the dough.
- Sprinkle with salt and drizzle olive oil on the top.Bake it in a preheated oven for 30 minutes until golden and cooked through.
- Remove from the oven, let it cool for 5-10 minutes.
- Flip, cut and serve.
Tried this recipe?Share your feedback @renunad or tag #cookwithrenu
Made it? Upload Your photosMention @cookwithrenu or tag #cookwithrenu
Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu
Love to read your comments and feedback. Do drop a line in the comment section if you like and do not forget to rate the Recipe. If you try this recipe, would love to see your creations, take a picture and do tag me at @cookwithrenu using the hashtag #Cookwithrenu on Facebook, Twitter, Google+ and @Renunad on Instagram. Most Importantly, Subscribe to our email list to get the recipe straight in your mailbox.
Did you check our Offers & Promotions page yet? If Not do click here.
Pin it for Later
#BreadBakers
April 2018: Flat Breads
Enjoy the different Flat Breads this month
- Bacon and Leek Flamiche from Food Lust People Love
- Chole Kulche Delhi Style from The Mad Scientist’s Kitchen
- Creamy Garlic Flatbread Pizza from A Day in the Life on the Farm
- Detroit-Style Pepperoni Pizza from Karen’s Kitchen Stories
- Foccacia Bread from Cook with Renu
- Gözleme from All That’s Left are The Crumbs
- Manakish Za’atar from Herbivore Cucina
- Methi Naan from Mayuri’s Jikoni
- Naan from Ambrosia
- Nángbĭng from A Shaggy Dough Story
- Paneer Kulcha – Indian Flat Bread from Sonlicious
- Quick Beer Crust Pizza from Cook’s Hideout
- Sourdough Flatbread from Sneha’s Recipe
- Tajik Non from The Schizo Chef
- Yemeni Malooga Bread from Gayathri’s Cook Spot
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
Follow me on Facebook, Pinterest, Instagram, Twitter or Google+.
Sharing is Caring, Click one of the Social networking buttons below to share this recipe.
Stephanie Simmons
Friday 7th of December 2018
I love this focaccia bread! It's easy to make and so delicious! I love cutting it into bite size pieces and adding it to my holiday cheese boards with olive oil for dipping!
CookwithRenu
Friday 7th of December 2018
Ah nice... Thank You
Mirlene
Monday 3rd of December 2018
I have not tried focaccia bread but i am certainly interested in trying this bread and your recipe. We try to accompany bread with our meals as often as possible. I can't wait to try your recipe.
CookwithRenu
Monday 3rd of December 2018
Thank You
Chef Mireille
Monday 3rd of December 2018
I love focaccia and interesting that you added semolina into the dough. I wouldn't mind having some of this with my breakfast coffee.
CookwithRenu
Monday 3rd of December 2018
Thank you Mir.
Kelly Anthony
Sunday 2nd of December 2018
This focaccia bread looks better than what most restaurants offer. I really like all the flavors this focaccia bread has to offer too.
CookwithRenu
Sunday 2nd of December 2018
Thank You
Krista Price
Sunday 2nd of December 2018
Oh this focaccia looks delicious! It looks perfectly crisp on the outside and soft and chewy in the middle -the perfect texture inside and out!
CookwithRenu
Sunday 2nd of December 2018
Thank you