How To Make Traditional Foccacia Bread

Step 1: Make the dough

Step 2: Knead the dough

Sprinkle the chopping board with flour. Take the ball of dough and also lightly dust it. Knead it with the heel of your hand. Knead for 4-5 minutes, as this will activate the yeast, ensuring your bread will rise.

Step 3: Prove the dough

Now, lightly oil your bowl, making sure that the entire bowl is covered. Then take the dough and lightly brush the top with oil. Wrap loosely with cling film, but make sure that it is totally airtight and leave for two hours in a cool place by which time it should double in size.

Step 4: Knock back the dough

Again, sprinkle the chopping board with flour. Now, place the dough and lightly flour the top and "knock back". This is a technique used to knock the air out of the dough. Next, flour the rolling pin and roll out the dough into a circle.

Step 5: Prepare the baking tray

Flour the baking tray and place the dough on it. Lightly press the dough right to the edges, using your fingers. Cover with a clean cloth, and leave it to prove for a further 30-60 minutes.

Step 6: Preheat the oven

Set the oven to 250ºC (480ºF/ gas mark 8).

Step 7: Dimple the dough

Uncover the baking tray and using two fingers, gently prod the dough to give it some design. Using the pastry brush, spread the oil all over. Then, insert the rosemary leaves into the dimples. Finally, sprinkle some sea salt all over.

Step 8: Bake

Place the baking tray in the middle part of the heated oven and bake for 15-20 minutes.

Step 9: Remove from the oven

Once baked, remove the foccacia from the oven and allow to stand for 5 minutes.

Step 10: Serve

When the bread has rested, remove it from the baking tin and transfer it to the chopping board. Slice a generous helping and place on a serving plate. And finally, drizzle some olive oil over the top.