- 350g self-raising flour
- 200ml warm water
- 2-3 tbsp olive or rapeseed oil
- 1 tsp sea salt
- Fresh chopped herbs - e.g. rosemary, parsley , thyme
- Will need a little extra oil, salt and herbs for topping before baking)
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 will be a little more dense than traditionally baked focaccia bread but it’s still delicious. 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 the warm water
- Add the 2 – 3 tbsp of oil
- Mix with your hands 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 (see video for demonstration)
- Poke finger into top of bread to create indentations
- Brush a little oil on the top, sprinkle some herbs and a little salt
- Place in the oven and bake for around 30 minutes – checking it regularly.