Easy Focaccia Flat Bread Recipe with Foodie Contributor Mia

I specifically remember the very first time I tasted focaccia bread.  I don't even think it was homemade, but I was totally over the moon over the stuff.  We were on tour with a singing group in college and very night it was a different church, a different host, a different meal.  Some were fabulous -- some were really terrible -- but focaccia sticks in my mind more strongly than most because it was brand new to me and blew my mind how convenient and delicious it was.  Just slice open the flatbread horizontally and you have the perfect sandwich bread -- no squishing needed!  In any case, once I got a little older I realized there were delicious homemade focaccia recipes and it has remained a favorite ever since.  Today, our resident foodie Mia is going to show you how easy and delicious it is to make your own!!

Hey again everyone! This week I thought we'd make a recipe that is very special to me as it was the first bread I made (and loved), and it can have all my favourite toppings on. I like bread with an extra oomph, which is why focaccia is perfect. It is a flat Italian bread which you can season with all your favourite Italian flavours, making it very versatile. I'll be adding sea salt, rosemary, and a drizzle of olive oil. If you fancy you can use other Italian herbs, onion, cheese, meat, or vegetables. Making it look as irresistible as possible is key, so let's get started!

Ingredients:

Dough-
- 300ml/ 1/2 pint tepid water
- 1 1/2 tsp dried or 1 heaped tsp fresh yeast
- 500g/ 1lb 2oz strong white bread flour
- 1 1/2 tsp salt
- 3 tbsp olive oil, plus extra for greasing

Topping-
- extra virgin oilve oil, for drizzling
- medium coarse sea salt
- handful of rosemary stripped from the stem

Method:

Pour a little of the tepid water into a small bowl, and add the yeast. 

Blend with your fingers and leave for 5 minutes to soften and dissolve.

While that is doing its thing, mix the flour and salt in a large bowl. 

Make a well in the middle, and pour in the yeast mixture along with the olive oil.

Mix thoroughly, adding the rest of the water until a sticky dough is formed. 

(Make sure you read the quantity of water correctly or you could be very confused when the dough isn't sticky at all.
Not that this happens to anyone... *twiddles thumbs*)

Transfer the dough onto a floured surface and knead for 10 minutes, adding extra flour if necessary until smooth and elastic.
I did have to use quite a lot of flour so don't worry if you have to as well.

It'll take a good 5-10 minutes to lose all the stickiness, so don't stress about the consistency.

Oil the bowl and place the dough inside. Cover with cling film or a damp tea towel.

Leave in a warm place to rise until doubled in size- usually 1 1/2 hours depending on temperature.

Knead again for 2 minutes, and then rest again on the surface uncovered for 5-10 minutes.

Shape the dough on a baking tray to about 1.5cm/ 3/4 inch depth.

Allow to rise again, covered with a tea towel, until doubled in size- about 30 mins. Preheat oven to 200C/400F/Gas mark 6.

Now is the time for adding the most delicious ingredients- rosemary, sea salt, and extra virgin olive oil.
The more flavour the better for me, so don't worry about going over the top.

MMMMMMMMMMMMMMM -- looks delish Mia!!!  Serve me some up right this second!!!

Loving Mia's recipes here at the Nest?  (She made this insane Rocky Road Bar Recipe lat month!)
Check out her site Meels on Wheels for much, MUCH more!!

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