This is a fairly standard Italian bread dough. It makes a good pizza base or is nice served with a bolognese and it doesn't freeze too badly. If you plan to pizza it, only part bake it for about 15 mins before adding the topping and finishing it off for 10 mins.
preheated oven, 190c 375F GM5
- 350g or 12oz strong white flour
- ½ teaspoon salt
- 1 sachet easy blend dried yeast
- 2 tablespoons olive oil
- 250ml or 9 fluid oz tepid water (1 part boiling, 2 parts cold)
- olive oil to drizzle
- dried mixed herbs, chopped onion or garlic to sprinkle (optional)
- Stir together the flour, salt and yeast in a large mixing bowl.
- Make a well in the centre of the flour and pour in the olive oil and tepid water.
- Mix everything together to form a dough.
- Turn the dough to on to a lightly floured surface and knead for about 10 minutes.
- Place the dough in a greased bowl, cover with a damp cloth or oiled clingfilm and leave in a warm place for about 1-1½ hours until it has doubled in size.
- Lightly oil a baking tray.
- Knock back the dough bykneading it again for 1-2 minutes.
- Either divide the dough into four and shape into rounds, or shape the dough into one single round. Focaccia is a flat, round bread, like a flat plate or solid frisbee or pizza base.
- Place the round(s) into the baking tray and push your fingers into the dough to achieve a dimpled effect.
- Drizzle olive oil over the top.
- Sprinkle with mixed herbs or chopped onion or garlic if required.
- Cover and leave to rise again for 30 minutes.
- Bake in a preheated oven, 190c 375F GM5 for 20-25 minutes or until golden.
This page was last updated by Mad Hatter
on 12th May 2001.