The Foccacia Files – Molto Bene!


I seem to be going through a bread phase at the moment and when you do make your own bread, pastry or pasta it is soooo much more rewarding! I feel like I’ve come out of a dream and am tasting real, honest food!! The Foccacia recipe is so simple, it does take a bit of prep time for the dough to rise etc but again, it is worth the wait. The dough was amazing, the crumbs, the crispness of the crust.. no wonder its one of the world’s oldest food!


We’ve made Thurs night Italian night in our household, as the kids are learning this at school. It was a fun night at dinner they were teaching us words and counting in Italian at the table. I asked my son, ‘How was the Foccacia’, and he replied ‘Molto Bene’, beaming from ear to ear!!

Give it a go….Ms Fat Booty Bakes


Focaccia Bread Recipe | Baking Mad Website

Serving: 8 | Prep: 30 min | Cooking: 25 min


Strong White Flour 500
Yeast 7 g
Salt 1 tablespoon
Water 300
Olive Oil 50 ml
My Foccacia was Goats cheese, Olives, Sun dried Tomatoes and Rosemary – but  you can experiment with anything!
Method:1 . Sift the flour into a bowl
2 . Add the yeast
3 . Add the salt
4 . Add the water
5 . Add the olive oil
6 . Combine the ingredients together until they have all stuck together
7 . Dust the surface with some flour
8 . Knead the dough into a smooth ball
9 . Leave to rise in a cling film covered bowl for 1 1/2 to 2 hours until it has doubled in volume
10 . Dust the surface with flour and knead some more
11 . Roll the dough out to fit in the baking tray
12 . Lay the dough out in the baking tray
13 . Use your fingers to make the traditional wells
14 . Drizzle with olive oil. At this point add your own ingredients if you like
I went with Goats Cheese, sun dried tomatoes, olives and rosemary
Season with sea salt1 . Then leave to rise for another 30 minutes before popping it in the oven
2 . Bake in a very hot oven, 225°C for 20 to 25 minutes


**Sorry the pics are of a half eaten Foccacia!! **


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