Jamie Oliver's Focaccia: A Simple Recipe for Perfect, Crusty Bread

Jamie Oliver's recipes are renowned for their simplicity and deliciousness, and his focaccia is no exception. This recipe delivers a wonderfully rustic, crusty loaf with a soft, airy interior – perfect for dipping in olive oil, serving alongside soups, or enjoying on its own. This guide will walk you through making this incredible bread, complete with tips and tricks to achieve the best results.

Ingredients You'll Need:

This recipe uses readily available ingredients, making it perfect for even beginner bakers. You'll need:

• 500g strong bread flour: This is crucial for the structure and rise of your focaccia.
• 7g sachet fast action dried yeast: This is the leavening agent that makes your bread rise.
• 1 tsp caster sugar: This feeds the yeast and helps with fermentation.
• 1 tsp sea salt: Enhances the flavor and controls yeast activity.
• 300ml lukewarm water: The temperature is important – too hot and you'll kill the yeast; too cold and it won't activate properly.
• 2 tbsp olive oil, plus extra for drizzling and the tin: Olive oil is essential for flavor and texture.
• Rosemary sprigs: For a classic herby flavor (optional, but highly recommended!).
• Sea salt flakes: For sprinkling on top (optional, but adds a beautiful aesthetic and salty crunch).

Step-by-Step Instructions:

This recipe is surprisingly straightforward. Let's bake!

1. Preparing the Dough:

1. In a large bowl, combine the flour, yeast, sugar, and salt.
2. Gradually add the lukewarm water, mixing with a wooden spoon until a shaggy dough forms.
3. Add 2 tablespoons of olive oil and continue mixing until the dough comes together.
4. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook for around 5 minutes.

2. First Rise:

1. Lightly oil a large bowl. Place the dough in the bowl, turning to coat it with oil.
2. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for at least 1 hour, or until doubled in size.

3. Shaping and Second Rise:

1. Lightly oil a 20cm x 30cm rectangular baking tin.
2. Gently punch down the risen dough and transfer it to the prepared tin.
3. Using your fingers, gently stretch and spread the dough to fill the tin, ensuring it reaches the corners. Don't worry about it being perfectly even – a rustic look is part of the focaccia's charm.
4. Drizzle generously with olive oil, pressing it gently into the dough.
5. Cover the tin with plastic wrap or a kitchen towel and let it rise for another 30-45 minutes, or until almost doubled in size.

4. Baking and Finishing:

1. Preheat your oven to 220°C (200°C fan/Gas Mark 7).
2. Dimpling the Dough: Use your fingertips to gently create dimples all over the surface of the dough. This is crucial for the focaccia's characteristic texture.
3. Add your toppings: Arrange rosemary sprigs and sprinkle generously with sea salt flakes over the dimpled surface.
4. Bake for 20-25 minutes, or until golden brown and cooked through. The bottom should sound hollow when tapped.
5. Let the focaccia cool slightly in the tin before slicing and serving.

Tips for Focaccia Success:

• Use good quality ingredients: The better your ingredients, the better your focaccia will taste.
• Don't overwork the dough: Overkneading can result in a tough loaf.
• Check for doneness: Use a skewer or toothpick to check if the focaccia is cooked through. It should come out clean.
• Experiment with toppings: Get creative! Try adding different herbs, olives, sun-dried tomatoes, or even cheese.

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