- 350g self-raising flour
- 200ml warm water
- 2/3 tbsp olive or rapeseed oil
- 1 tsp sea salt
- Fresh herbs - e.g. rosemary, parsley , thyme
This Focaccia bread recipe is, as it’s name suggests, a really quick and easy Italian bread recipe that is perfect then time is limited (when isn’t it!). It uses self-raising flour instead of yeast and doesn’t need to prove (leave to stand).
It’s an excellent accompaniment to many meals including soups and pasta. It is also delicious for nibbles as a starter with dips like our fresh herb pesto recipe.
The kids do all the preparation work for this, they love mixing the ingredients and particularly enjoy the messy kneading part. As usual adult supervision is required when using the oven – we always do this part.
- Preheat an oven to 190C
- Sieve flour into large bowl
- Add chopped herbs and salt
- Pour in water
- Add the 2 – tbsp of oil
- Mix to form a soft dough – adding a little more water as necessary
- Knead together – you may need to add more flour or water depending on the consistency. You are looking for something that doesn’t stick to your fingers but also isn’t too dry
- Put a sheet of baking paper on a baking tray and place dough on top – pulling into a round shape (or rectangle if you fancy)
- Brush a little oil on the top, add some rosemary or other herbs and a little sprinkle of herbs
- Place in the oven and bake for around 30 minutes – check to make sure it doesn’t burn!