Easy BBQ Focaccia #Recipe

Emma Shawcross
9th July 2019

Delicious tear and share bread ideal for this summer weather and a bit of al fresco dinning.

Add warm water only body temperature to a large mixing bowl.

Sprinkle yeast on top and wait until dissolved (30 seconds for instant yeast, a few minutes for active dry yeast). Add oil and salt.

Add roughly half of the flour and vigorously stir with a cooking spoon for about 1 minute. Add the remaining flour and work it in with the spoon. When the ingredients come together, knead by hand for about 8 minutes, either directly in the bowl or on a lightly floured surface. The dough is rather sticky but if possible do not add additional flour, the addition makes the focaccia less fluffy.

Oil a clean bowl with olive oil.

Put the dough in and turn it around until coated in oil.

Cover the bowl tightly (with a lid or cling wrap) and let it rise until doubled in size, for about 30 minutes at warm room temperature (in summer).

It will take a little longer when colder.

Line a 9×13 inch tin with parchment paper and additionally grease with oil. transfer the risen dough to the pan and try to gently stretch it evenly without deflating the dough until it fills the baking pan.

Drizzle the dough with 1 tablespoon of olive oil and evenly distribute it on the surface with your fingers. Sprinkle dried thyme over the dough, then dimple it with your fingers.

Let the dough rise a second time for 20-30 minutes until notably puffed. No need to cover during rising since the dough is oiled and won’t dry out. Preheat the oven to 400°F (200°C) and now bake focaccia until golden brown, about 15 to 20 minutes. Cool the baked focaccia bread for at least 10 minutes before slicing, better the longer you weigh.

Top with fresh thyme and other fresh herbs and cut into slices. Enjoy!

Notes;

Skipping the second rise:

I’ve also tried this recipe when I skipped the second rise with success – even with a heavy topping of fresh cherry tomatoes. If you want to go that route, do not preheat the oven, instead put the pan into the cold oven right away after topping it with olive oil and thyme (or your topping of choice). Set the oven to 200°C) and bake until golden brown, about 25 to 30 minutes.

Ingredients

Warm water (255ml)
7grams of active dry or instant yeast 7g is a packet
1 ¼ teaspoons (8 g) fine salt
2 tablespoons (25 g) olive oil may need more
(400 g) bread flour
sundried tomatoes
Fresh basil
Sea salt
1 tablespoon olive oil plus more for greasing bowl and pan
1 teaspoon dried thyme (or other herbs)
A few sprigs of fresh thyme, optional
Few lavender flowers if you them

Equipment

wooden spoon
large mixing bowl
cling wrap or lid for the bowl
9x13 inch tin
parchment paper