Recipe
The Easiest Focaccia, Ever!
Ingredients
500 grams flour ~ High Grade
2 grams or 1 tsp salt
3 grams or 2 tsp tsp dried thyme leaves
8 grams or 1 Tbsp dry active yeast
3 grams or 1 tsp sugar ~ caster
400 grams water ~ warm
25 grams or 1/8 cup good quality olive oil
Toppings (some ideas below)
Sliced olives
Goat feta
Caramelised onion
Charcuterie
Tomatoes
Pesto
Mozzarella
Method
In the bowl of a stand mixer add the flour, salt, thyme leaves, yeast, and sugar. Mix together. Pour in the warm water—body temperature—and the olive oil and mix on medium speed until a sticky dough ball forms. Continue to mix on high for 5 - 8 minutes until the dough becomes elastic, smooth, and starts to pull away from the sides of the bowl. Turn off the mixer, place a damp towel over the bowl and sit in a warm spot until doubled—or thereabouts—in size; 1 hour.
About 10 minutes before the hour is up, preheat the oven to 200°C fan forced. Get a roasting tray, about 300 x 400 mm, and liberally drizzle with olive oil. You really want a good amount here as is not only stops the dough from sticking but also creates a beautifully golden and crispy crust.
Remove the damp towel from the bowl and drizzle on some more olive oil. Then, carefully, tip the dough out onto the pre-pared baking tray. You may need the assistance of a spatula here, but be careful not to knock all the air out of the dough. Do not be alarmed if the dough deflates, this is okay.
Now, again, drizzle the dough with a little more olive oil and, using the tips of your fingers, gently massage the dough out into all four corners of the tray. A little stretching can help you here if you need. Then generously sprinkle salt over the top to ensure a flavourful bread.
At this point the flavour of the bread is entirely up to you. My family loves olives, feta, onion, garlic, and basil, but feel free to experiment as you wish. Perhaps some fresh tomatoes and charcuterie of choice or blotches of fresh mozzarella and basil pesto—there really is no right or wrong answer. Just go with what feels right and what you like.
Bake this in the oven for 20 - 25 minutes until the dough is golden, crispy on the edges, and soft and bouncy in the middle.
Enjoy fresh from the oven, piping hot and still steaming, though several hours later, it is still just as delicious.
What Is The Easiest Bread To Make.
For most, Focaccia may seem like a challenging bread that is best left to the professionals… or the local supermarket. However, as Gordon Ramsay himself has said, "It's an easy bread to make. A nice one to start with when you are making bread for the first time", and he couldn't more correct. Furthermore, just like any homemade bread, the results are just so much better than anything commercially made.
Some chefs like to over complicate things, making the process appear far more challenging that what is actually needs to be. I don't like this. If there is an easier route I'll find it. That's what this recipe is. Perfect for beginners (and experts), it results in a pillowy, soft, melt-in-your-mouth bread that is so sumptuous the loaf is sure to not last more than 24 hours without being gobbled up.
This bread is best eaten within the day of making, however, it can be stored in an air tight container for up to 2 days. Gently re-heat in the oven or microwave for the best eating results.
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