An Easy (and tasty!) Focaccia

For so long I would watch videos on insta of other people making focaccia – dunking their fingers into silky dough, big bursting bubbles, pools of olive oil, mesmerising stuff – and contemplate the no knead versions versus the hard work versions. I have a whole folder of bread recipes saved. I have links bookmarked. I was committed to thinking about making focaccia, but unwilling to commit to making it.

Then Emelia Jackson (Masterchef alumni and extremely witty cook) shared her recipe and who knows what tipped me over the edge, but I went for it.

And now I’ve shared Emilia’s insta post a gazillion times with friends who have eaten this focaccia at my table. I make it A LOT! It is easy. And delicious. And forgiving. Sometimes it’s not as fluffy as the time before, but it doesn’t matter. The herby drizzle on top makes everything OK.

It requires a small level of planning, as you need to give it an overnight (or two) in the fridge, but if you’re a list lover like myself, this shouldn’t be too tough to add to the weekly planner!

So here it is, the easiest and tastiest (and only) focaccia I’ve ever made!

500g plain flour
430ml water
5g yeast
10g caster sugar
1 tsp salt
20g olive oil (I use my fancy one for this!)

Add all ingredients into your mixer, with the dough hook attached and give it a good knead (on low) for around 6 minutes.
It’s going to be a very sticky dough, so whatever you do, don’t add more flour! It’s meant to be gooey! 

Transfer to an oiled bowl, cover with glad wrap and pop it into the fridge for 24-48 hours (I usually make this just before bed on a Thursday, if I’m planning to serve it at lunch on Saturday). 

On the day of, a few hours before guests arrive, dump it all out onto an oiled tray (use the “good” oil again), spread it out gently and allow to rise for 2 hours (or until roughly doubled).

Preheat the oven to 200 degrees C (fan forced).

Use your fingers to dimple the dough and give it another good drizzle of that fancy EVOO, then pop into the oven. Bake for around 20 minutes until golden and crispy at the edges. 

While it’s in the oven, melt about 80g of butter in a small saucepan. Just as it starts to bubble, add a couple of crushed garlic cloves and give a good stir. Remove from the heat and add in a sprinkling of salt flakes, about a tablespoon of finely chopped parsley, the zest of a lemon and a small handful of finely grated parmesan. Stir to combine.

Remove the bread from the oven and use a pastry brush to spread the buttery, garlicy, herby, lemony, cheesey deliciousness over the top. Serve warm.

Let your guests tear at it greedily or slice it into neat little squares and place on the table. Either way, they’ll ooh and aah. You will feel delightfully smug. And deservedly so.

If there are any leftovers, be sure to use for a cheese and Pickled Fennel toastie.

I told you. Smug.