Easy focaccia Recipe

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  • Vegetarian

serves:

10

Total Time:

00:50
plus time to prove

Prep:

00:20
plus time to prove

Cooking:

00:30

Nutrition per portion

RDA
Calories 197 kCal 10%
Fat 10g 14%
  -  Saturates 1g 5%
Carbohydrates 22g 8%

This easy focaccia recipe uses a shop bought bread mix, but combines it with fresh herbs, oil, and pesto to turn it into something really special. Focaccia is a flat Italian bread that is often topped or filled with other ingredients to add extra flavour. We’ve used pesto in our easy focaccia recipe, and layered it between two sheets of the focaccia, so when you bite into the bread you release a burst of fresh, herby flavour. For an easy bread to share with friends, try making our easy focaccia recipe.

Ingredients

  • 500g pack white bread mix
  • ½tsp salt
  • 1tbsp fresh rosemary, chopped, plus extra sprigs for topping
  • 4tbsp olive oil, plus extra for drizzling
  • 100g basil pesto
  • 1tsp Maldon sea salt

Method

  • Put the bread mix in a bowl with ½tsp salt and the chopped rosemary, and add 300ml warm water and the olive oil. Stir until combined. Turn the mixture out on to a lightly floured surface and knead for about 10 mins.

  • Cover the dough and leave it for about 30 mins until doubled in size.

  • Knead the risen dough for a few mins, then divide in two. Roll and stretch one piece on to a lightly oiled baking tray, so it’s around 1cm thick. Spread a layer of pesto over the dough, leaving a 2cm border.

  • Roll out the remaining dough to the same size, and lie it on top of the first. Seal the edges by pressing into them with your fingertips. Loosely cover with a tea towel and leave to prove for a further 30 mins.

  • Heat the oven to 200C. Lightly dimple the top of the dough with your oiled fingertips, then drizzle with a little olive oil, sprinkle over the sea salt and the reserved rosemary sprigs. Bake the bread for 30 mins until golden, then leave to cool a little. Cut into pieces and serve with olive oil and balsamic vinegar.

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