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Baking

Crusty Focaccia

by chef Nicola Zammit

Difficulty: Easy
30 mins  Preparation  25 mins  Cooking
Focaccia is a traditional Italian-style yeast bread with olive oil; you can be creative with the toppings. Use your favourite flavours and play around with different combinations. Focaccia keeps fresh for 24 hours so it’s a great bread to make in advance. Learn how to make it with this easy video recipe.
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Please preheat your oven to 205°C/  401°F

Cut the cherry tomatoes in half, slice the red pepper.
Metric US/Imperial
  • Strong White Flour T65 -  1000 G
  • Salt -  15 g
  • Extra Virgin Olive Oil -  100 ml
  • Dry Yeast -  10 g
  • Red Pepper -  44593 unit(s)
  • Feta Cheese -  100 g
  • Black Olives -  50 g
  • Cherry Tomatoes -  8 unit(s)
  • Cheddar Cheese -  100 g
  • Tepid Water -  550 ml
Stand mixer with a dough hook, 2 frying pans suitable for the oven or baking tins, dough scraper or spatula.
Good quality Sea Salt and Italian Extra Virgin Olive Oil make the difference in the final result. Play around with different toppings and flavours.
Gluten

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