Sea salt and oregano focaccia

Sea salt and oregano focaccia

By
From
Three Sisters Bake
Makes
1 loaf
Photographer
Helen Cathcart

We love focaccia because it is EASY, something which cannot be said about many bread recipes! Sea salt and oregano focaccia is our staple sandwich bread at the café, as it lends itself to just about any filling. It also tastes great as a light and fluffy dipping bread for hummus or olive oil. - Nichola

Ingredients

Quantity Ingredient
900g strong white bread flour, plus extra for dusting
2 teaspoons salt
2 x 7g sachets instant yeast
70ml olive oil, plus extra for greasing and drizzling
3 teaspoons sea salt
fresh oregano
balsamic vinegar, for dipping

Equipment:

Quantity Ingredient
25 x 25 cm roasting tin

Method

  1. Grease the roasting tin with olive oil.
  2. Place the flour, salt and yeast into a large bowl, or the bowl of a freestanding mixer fitted with a dough hook. Make a well in the centre then pour in 600 ml of tepid water and the olive oil. Knead the dough by hand or machine for 10 minutes. To knead by hand, first bring the dough together in the bowl, then turn it out onto a floured surface and continue to knead. The dough should look smooth and glossy and feel stretchy when pulled.
  3. Place the dough in the roasting tin, shape into a rough rectangle, then cover the tin with oiled cling film. Leave to rise in a warm place until doubled in size – this will take about 1½ hours.
  4. Preheat the oven to 180°c.
  5. Remove the cling film and pull the dough from the middle into the corners of the tin. Sprinkle with sea salt and fresh oregano. Press your fingers into the dough to create the focaccia dimples and drizzle with olive oil.
  6. Place a roasting tin with a few ice cubes in the bottom of the oven to create steam – it enhances this bread, and keeps it from going too dry as it bakes. Bake the focaccia in the oven for 16–18 minutes.
  7. Serve hot or cold, with extra virgin olive oil and balsamic vinegar for dipping.

Variation

  • Instead of sea salt and oregano, try scattering sautéed red onions, black olives or sun-dried tomatoes over the dough just before baking for a totally different flavour.
Tags:
Three Sisters Bake
Reith
Gillian
Linsey
Nichola
baking
baked
Scottish
Scotland
UK
European
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