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Focaccia – Recipe

January 25, 2012

I tried this recipe a couple days ago from a talented Chef friend of mine Lloyd who we worked together 6 or so years ago.

It’s a 2 part recipe made over 2 days which I have not done with focaccia before, calling for a ferment to be made on day 1, then on day 2 finish and cook the bread.

I was a couple grams short on yeast on the day 2/second stage but a longer proving time seemed to do the trick as the results were pleasing but think I can get it even better on the next try 😉


Day 1 – “The ferment”

  • 175g pasta flour (00)
  • 175g strong flour
  • 2g fresh yeast
  • 180g water (20-30c)


  • Combine all ingredients together to form a rough dough.
  • Loosely cover and leave to ferment for 24 hrs in a warm place (30c max)

Day 2 – Finishing the dough

  • 225g pasta flour
  • 225g strong flour
  • 10g fresh yeast
  • 360g water (20-30c)
  • 50g olive oil
  • 15g fine salt


  • Rub yeast into flour
  • Add ferment
  • Add water and oil, mix loosely, then add salt.
  • Turn out onto floured work surface and knead well until smooth and elastic for approx 5-10 mins, adding a little flour if too sticky
  • This can also be done at med speed in a mixer
  • Lightly oil a mixing bowl and place dough in bowl and cover to prove to double the size
  • Pre heat oven to 250c/500f/gas mark 9
  • Knock back dough and knead briefly, shape and dimple the dough’s surface with your fingers (the best part!)
  • Place on a baking tray, then leave to prove again to double size
  • Place bread inside oven, spray tray with water or place a tray with water under shelf with bread on and turn down oven to 220c/425f/gas mark 7
  • Bake for approx 20 mins, turning the bread to complete the cooking if need be
  • To check if cooked, tap the bread all over and should sound hollow

Chef’s tip

  • Freezes well for toasting/bruschettas if sliced and frozen on same day

Click on a photo below for a slide show and larger images

Happy cooking all!

"herdy gurdy.. herdy gurdy..!"


From → Recipes

  1. Yum, your bread looks so good. I really enjoy your postings. Always so interesting!

    • Thanks Pinuccia, that’s a real compliment coming from an Italian woman who knows her food!

  2. only the spelling was wrong as it is spelled FOCACCIA 🙂

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