Description
Jamie Oliver’s focaccia bread brings rustic Italian flavors right to your kitchen. Crusty edges, herb-infused olive oil, and delicate dimples make this simple yet sophisticated recipe a crowd-pleasing masterpiece you’ll want to share with friends.
Ingredients
Scale
Flour and Base Ingredients:
- 400 grams (14.1 ounces) strong white bread flour, plus extra for dusting
- 100 grams (3.5 ounces) fine ground semolina flour or strong white bread flour
- 1 sachet of dried yeast
- 0.5 tablespoons golden caster sugar
- 300 milliliters (10.1 fluid ounces) lukewarm water
Cheese and Herbs:
- 30 grams (1.1 ounces) Taleggio cheese
- 1 small log goat’s cheese
- Parmesan cheese
- 1 sprig of fresh rosemary
- 1 bunch of fresh basil (30 grams/1.1 ounces)
- A few sprigs of fresh thyme
Vegetables and Additional Ingredients:
- 1 large handful of ripe cherry tomatoes
- 2 red onions
- 2 cloves of garlic
- Olive oil
- Extra virgin olive oil, to finish
- White wine vinegar
- Balsamic vinegar
Instructions
- In a spacious mixing bowl, create a central cavity and incorporate flour along with 1/2 tablespoon (7.5 milliliters) of sea salt.
- Dissolve sugar and yeast in lukewarm water, allowing the mixture to activate and become frothy. Gently pour the bubbling liquid into the flour well while continuously stirring.
- Energetically knead the dough for approximately 5 minutes until achieving a smooth, elastic consistency that binds cohesively.
- Transfer the dough to a lightly olive oil-coated bowl, then spread on a floured surface. Drape with a clean kitchen towel and permit rising in a warm environment for 30 minutes or until volume doubles.
- Heat oven to 220 degrees Celsius (425 degrees Fahrenheit) and prepare toppings during dough’s resting period.
- Finely chop thyme leaves and slice onions. Sauté these ingredients in 2 tablespoons (30 milliliters) of olive oil over gentle heat for approximately 5 minutes.
- Introduce 6 tablespoons (90 milliliters) of balsamic vinegar, simmer briefly, then allow to cool completely.
- Roughly chop basil leaves. Halve cherry tomatoes and combine with chopped basil in a separate mixing bowl.
- Season tomato and basil mixture with sea salt, freshly ground black pepper, extra virgin olive oil, and a splash of white wine vinegar. Mince garlic and incorporate into the mixture.
- Deflate the risen dough and stretch evenly across a baking sheet, using fingertips to create irregular indentations resembling a textured surface.
- Distribute the prepared toppings strategically across different sections of the focaccia: spread balsamic onion mixture on one portion.
- Crumble goat cheese and Taleggio over another section, ensuring even coverage.
- Grate Parmesan cheese and scatter rosemary leaves over the final third of the focaccia.
- Generously drizzle extra virgin olive oil across the surface, sprinkle additional sea salt, and finish with a light dusting of black pepper.
- Allow the focaccia to proof for an additional 20 minutes before baking for 20 minutes or until golden brown and thoroughly cooked.
Notes
- Drizzle olive oil liberally across the surface to enhance golden crispiness and rich moisture.
- Press fingertips gently into dough’s surface, creating rustic dimples that capture delicious herb-infused oils.
- Experiment with unexpected topping combinations like roasted garlic, fresh herbs, or regional cheese blends.
- Give dough ample time to rise, watching it double in volume for light, airy texture.
- Knead methodically until dough becomes silky smooth and springs back when touched, signaling perfect gluten development.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Snacks, Lunch, Dinner
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 6
- Calories: 220
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 10 mg