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Decorative focaccia recipe

This is based on Richard Bertinet's focaccia recipe. I've tried others but I always end up using this one.
Course: Bread
Cuisine: Italian
Keyword: Decorative focaccia, Focaccia
Servings: 10

Equipment

  • Oven try

Ingredients

For the focaccia:

  • 1 tsp quick active yeast
  • 1 tbsp honey or sugar
  • 320 ml water
  • 500 g strong flour
  • 1 tbsp sea salt
  • 20 g semolina
  • 50 ml olive oil plus extra for greasing the tray and decoration

For the decoration:

  • 5 benches of rosemary
  • 1/2 red pepper, sliced thinly across
  • 1/2 yellow pepper, sliced thinly across
  • 1 red onion, sliced lengthways thinly
  • handful bay or basil leaves
  • handful capers or caperberries
  • half dozen sun dried tomatoes cut into thin strips

Instructions

  • Mix the water, honey or sugar, and yeast together, leave for a few minutes.
  • In a bowl mix the flour, salt, semolina.
  • Put the wet and dry ingredients together and the olive oil, in a stand mixer and mix on a low/medium speed for 8 minutes until it comes off the sides
  • Cover the bowl with a plastic bag or clingfilm. Leave until doubled in size.
  • Oil a tray with the olive oil and pour in the dough. Spread it out with oiled fingers and leave to rise again.
  • Preheat your oven to 350C
  • Now for decoration: you can be creative with this, use any ingredients you have to hand. I used rosemary stalks, shamrocks of peppers, shards of red onions, caper berries cut in half. Go crazy!
  • Sprinkle with salt.
  • Bake for 30 minutes.
  • Remove from the oven and brush with more olive oil and serve.