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Jamie Oliver Focaccia Bread

Jamie Oliver Focaccia Bread
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Jamie Oliver’s focaccia bread is an Italian flatbread made from yeast dough, generously enriched with olive oil and baked in a tray. The dough is dimpled before baking, allowing oil and herbs to settle into the surface, giving the bread its distinctive look and flavour.

Ingredients

Scale

    • 500g strong white bread flour

    • 7g dried yeast

    • 1 teaspoon sugar

    • 1½ teaspoons sea salt

    • 325ml warm water

    • 4 tablespoons extra virgin olive oil, plus extra for drizzling

    • Fresh rosemary leaves (optional)

    • Flaky sea salt for topping

Instructions

Step 1: Activate the Yeast

Pour the warm water into a large bowl, add the yeast and sugar, and stir gently. Leave for 5–10 minutes until the surface looks slightly foamy, which shows the yeast is active.

Step 2: Make the Dough

Add the flour, salt, and olive oil to the yeast mixture. Mix until a sticky dough forms. This dough should be soft and slightly wet, which helps create the airy texture later.

Step 3: Knead Until Smooth and Elastic

Turn the dough onto a lightly oiled surface and knead for about 8–10 minutes. The dough should become smooth, stretchy, and elastic while still remaining soft.

Step 4: First Rise

Place the dough in an oiled bowl, cover, and leave in a warm place for 60–90 minutes. It should double in size, becoming light and airy.

Step 5: Shape and Second Rise

Tip the dough into a generously oiled baking tray and gently stretch it to fit. Press your fingertips into the surface to create deep dimples. Cover and leave to rise again for 30–40 minutes.

Step 6: Add Toppings

Drizzle generously with olive oil, sprinkle with rosemary and flaky sea salt, and gently press toppings into the dimples so they stay in place during baking.

Step 7: Bake Until Golden

Bake in a preheated oven at 220°C (425°F) for 20–25 minutes until puffed, golden, and lightly crisp on the outside.

Step 8: Finish and Cool Slightly

Remove from the oven and brush with a little more olive oil. Let the focaccia cool slightly before slicing to allow the crumb to set.

Find it online: https://jamieolivereats.uk/focaccia-bread/