Monday, 3 January 2011


This Italian flat bread is a great snack or a side with a meal. You can make one big one or smaller individual breads. Olive oil gives foccachia bread it's flavour so use a good strong extra virgin oil.


350g flour
1 tbsp salt
1 pack dried active yeast (or for 350g flour)
2 tbsp olive oil
200ml warm water
1 small red onion
handful olives
1 twig fresh rosemary
1 garlic clove
handful grated parmesan
sea salt and ground pepper
olive oil

Sift the flour into a mixing bowl. Add salt, yeast, olive oil and warm water. Mix everything to a dough that leaves the sides of the bowl clean. Knead for about 10 minutes. Cover with a damp tea towel and leave in a warm place to rise and double in size (roughly 1-2 hours). Turn out the dough and knead again for 2-3 minutes to punch the air out. Form and shape your bread and brush with some more olive oil. Cut the onion into wedges and the garlic cloves into slices. Top the foccachia with the onion, garlic, olives, rosemary and grate parmesan on top. Sprinkle with sea salt and ground pepper. Cover with the damp tea towel and leave to rise again for another half an hour. Pre-heat the oven to 200°C and bake for about 15 minute until golden.

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