Our Focaccia Recipe with garlic, mushroom and thyme.
For a great focaccia recipe, find a mill where you can collect a larger sack of locally grown and stoneground flour, which will give you a flour reserve for later, and always use a good sea salt – the saltier, the better and it will look beautiful on top of your focaccia.
Don’t skimp on the kneading or be tempted to add more flour to it, and if possible, bake the focaccia on our baking stone. This will give you less ‘brick like’ results, and a result in a lovely, crunchy fried focaccia bottom.
To get the best out of your focaccia serve it hot out of the oven or reheat it before serving. A fat slice of your focaccia will also make a great deli style sandwich.
We teach how to make our foccaia recipe on our bread making course at our Cookery School in Chipping Sodbury.
Serves 1 - 2 Loaves
560g strong white flour
10g sea salt + a couple of big pinches for the topping
5g of dried yeast (or 10g of fresh yeast if you can get it)
300ml warm water
60ml rape seed oil (or olive oil) + 3 large glugs for the roasting tin and a drizzle for ontop
6 Chestnut mushrooms
3 garlic cloves
Handful of thyme
Set of scales
Large mixing bowl/mixer with dough hook
Large roasting tray
Baking stone and plastic scraper (optional)
Weigh the flour and salt into a big bowl, and measure the water and oil into a jug. With a fork, stir the yeast into the water. Empty the jug into the bowl of flour and stir all the ingredients together.
knead the dough for 15 minutes (10 minutes in a mixer). Once you have a smooth and elastic dough nestle it back into the bowl and cover in cling film (air tight) and leave it in a warm place to grow to twice its size or for 1 hour (whichever is first).
Glug 3 generous glugs of oil into your roasting tray (the base should be well covered so that as your focaccia bakes, the heat from the baking stone or baking tray will fry the base so its deliciously crunchy).
By hand, stretch your dough to about an inch thick and so it fits evenly into your very well oiled large roasting tray. If its larger than your tray, trim a bit off and use the dough for something else (pittas, rolls, bread sticks, pizza bases).
Drizzle a generous amount of oil on top of the dough and sprinkle over the garlic, mushrooms and thyme and dock the dough with your fingers (this is where you use the ends of your fingers and thumb to push firmly down onto the dough until you feel the base). Do this half a dozen times with your hand. The oil will be infused by the flavours from the other ingredients and will pool in the dock marks. It will also help prevent massive bubbles forming in the dough.
Cover the focaccia and leave it in a warm place to double in size or for 1 hour (whichever is first).
Meanwhile . . . crank up your oven as high as she goes with the baking stone in it if you have one - max 240 degrees C. Uncover the focaccia and finish with a couple of generous bejewelling sprinkles of sea salt and place it into the HOT oven.
Check it after 10 minutes and turn the oven down a notch (210 degrees C). Take it out when its baked and beautifully golden all over (about 15-20 minutes).
Let the smell of freshly baked focaccia fill your home and share the joy of your hand made, beautiful, delicious and aromatic bake.