Culinary Home > Ready Recipes > Focaccia bread
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Focaccia bread
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Recipe Overview
18 min
4 Portions
Ambient,
Cook from scratch
(Preparation needed)
275°C
527°F
18 min
4 Portions
Ambient,
Cook from scratch
(Preparation needed)
275°C
527°F
18 min
4 Portions
Ambient,
Cook from scratch
(Preparation needed)
260°C
500°F
18 min
4 Portions
Ambient,
Cook from scratch
(Preparation needed)
275°C
527°F
18 min
4 Portions
Ambient,
Cook from scratch
(Preparation needed)
275°C
527°F
18 min
4 Portions
Ambient,
Cook from scratch
(Preparation needed)
275°C
527°F
18 min
4 Portions
Ambient,
Cook from scratch
(Preparation needed)
260°C
500°F
Recommended Accessories:
Full size cooking tray (Green) (32Z4093)
Recommended Accessories:
Half size deep cooking tray (Green) (32Z4179)
Recommended Accessories:
Full size cooking tray (Green) (32Z4093)
Recommended Accessories:
Full size cooking tray (Green) (32Z4093)
Recommended Accessories:
Full size cooking tray (Green) (32Z4093)
Recommended Accessories:
Full size cooking tray (Green) (32Z4093)
Recommended Accessories:
Full size cooking tray (Green) (32Z4093)
Oven Profile
Stage 1
10 min
50%
0
10 min
50%
0
Stage 2
8 min
50%
0%
8 min
50%
0%
Stage 1
10 min
50%
0
10 min
50%
0
Stage 2
8 min
50%
0%
8 min
50%
0%
Stage 1
10 min
50%
0
10 min
50%
0
Stage 2
8 min
50%
0%
8 min
50%
0%
Stage 1
10 min
50%
0
10 min
50%
0
Stage 2
8 min
50%
0%
8 min
50%
0%
Stage 1
10 min
50%
0
10 min
50%
0
Stage 2
8 min
50%
0%
8 min
50%
0%
Stage 1
10 min
50%
0
10 min
50%
0
Stage 2
8 min
50%
0%
8 min
50%
0%
Stage 1
10 min
50%
0
10 min
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Stage 2
8 min
50%
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8 min
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Ingredients:
| 500 g 17.6 oz/wt | Strong bread flour |
| 7 g 0.25 oz/wt | Dried fast action yeast |
| 2 tsp 2 tsp | Fine sea salt |
| 5 tbs 5 tbs | Olive Oil |
| 1 tsp 1 tsp | Flaky sea salt |
| 1 tbs 1 tbs | Rosemary, sprigs picked |
| 500 g 17.6 oz/wt | Strong bread flour |
| 7 g 0.25 oz/wt | Dried fast action yeast |
| 2 tsp 2 tsp | Fine sea salt |
| 5 tbs 5 tbs | Olive Oil |
| 1 tsp 1 tsp | Flaky sea salt |
| 1 tbs 1 tbs | Rosemary, sprigs picked |
| 500 g 17.6 oz/wt | Strong bread flour |
| 7 g 0.25 oz/wt | Dried fast action yeast |
| 2 tsp 2 tsp | Fine sea salt |
| 5 tbs 5 tbs | Olive Oil |
| 1 tsp 1 tsp | Flaky sea salt |
| 1 tbs 1 tbs | Rosemary, sprigs picked |
| 500 g 17.6 oz/wt | Strong bread flour |
| 7 g 0.25 oz/wt | Dried fast action yeast |
| 2 tsp 2 tsp | Fine sea salt |
| 5 tbs 5 tbs | Olive Oil |
| 1 tsp 1 tsp | Flaky sea salt |
| 1 tbs 1 tbs | Rosemary, sprigs picked |
| 500 g 17.6 oz/wt | Strong bread flour |
| 7 g 0.25 oz/wt | Dried fast action yeast |
| 2 tsp 2 tsp | Fine sea salt |
| 5 tbs 5 tbs | Olive Oil |
| 1 tsp 1 tsp | Flaky sea salt |
| 1 tbs 1 tbs | Rosemary, sprigs picked |
| 500 g 17.6 oz/wt | Strong bread flour |
| 7 g 0.25 oz/wt | Dried fast action yeast |
| 2 tsp 2 tsp | Fine sea salt |
| 5 tbs 5 tbs | Olive Oil |
| 1 tsp 1 tsp | Flaky sea salt |
| 1 tbs 1 tbs | Rosemary, sprigs picked |
| 500 g 17.6 oz/wt | Strong bread flour |
| 7 g 0.25 oz/wt | Dried fast action yeast |
| 2 tsp 2 tsp | Fine sea salt |
| 5 tbs 5 tbs | Olive Oil |
| 1 tsp 1 tsp | Flaky sea salt |
| 1 tbs 1 tbs | Rosemary, sprigs picked |
Preparation:
- Mix the bread flour, yeast (on one side), and fine salt (on the other) in a large bowl before combining.
- Add 2 tbsp olive oil and gradually pour in 350-400ml(12–13.5 fl oz) lukewarm water to form a slightly sticky dough. Knead on a floured surface for 5–10 minutes until soft and smooth.
- Transfer the dough to a clean bowl, cover with a tea towel, and prove for 1 hour or overnight in the fridge until doubled in size.
- Oil the tray and stretch the dough to fill it. Cover and prove again for 35–45 minutes.
- Preheat the oven to 180°C. Dimple the dough with your fingers. Mix 1½ tbsp olive oil, 1 tbsp water, and flaky sea salt; drizzle over the dough and top with rosemary sprigs.
- Bake for 18–20 minutes until golden. While still hot, drizzle with 1–2 tbsp olive oil. Cut into squares and serve warm or cold with extra olive oil.
- Mix the bread flour, yeast (on one side), and fine salt (on the other) in a large bowl before combining.
- Add 2 tbsp olive oil and gradually pour in 350-400ml(12–13.5 fl oz) lukewarm water to form a slightly sticky dough. Knead on a floured surface for 5–10 minutes until soft and smooth.
- Transfer the dough to a clean bowl, cover with a tea towel, and prove for 1 hour or overnight in the fridge until doubled in size.
- Oil the tray and stretch the dough to fill it. Cover and prove again for 35–45 minutes.
- Preheat the oven to 180°C. Dimple the dough with your fingers. Mix 1½ tbsp olive oil, 1 tbsp water, and flaky sea salt; drizzle over the dough and top with rosemary sprigs.
- Bake for 18–20 minutes until golden. While still hot, drizzle with 1–2 tbsp olive oil. Cut into squares and serve warm or cold with extra olive oil.
- Mix the bread flour, yeast (on one side), and fine salt (on the other) in a large bowl before combining.
- Add 2 tbsp olive oil and gradually pour in 350-400ml(12–13.5 fl oz) lukewarm water to form a slightly sticky dough. Knead on a floured surface for 5–10 minutes until soft and smooth.
- Transfer the dough to a clean bowl, cover with a tea towel, and prove for 1 hour or overnight in the fridge until doubled in size.
- Oil the tray and stretch the dough to fill it. Cover and prove again for 35–45 minutes.
- Preheat the oven to 180°C. Dimple the dough with your fingers. Mix 1½ tbsp olive oil, 1 tbsp water, and flaky sea salt; drizzle over the dough and top with rosemary sprigs.
- Bake for 18–20 minutes until golden. While still hot, drizzle with 1–2 tbsp olive oil. Cut into squares and serve warm or cold with extra olive oil.
- Mix the bread flour, yeast (on one side), and fine salt (on the other) in a large bowl before combining.
- Add 2 tbsp olive oil and gradually pour in 350-400ml(12–13.5 fl oz) lukewarm water to form a slightly sticky dough. Knead on a floured surface for 5–10 minutes until soft and smooth.
- Transfer the dough to a clean bowl, cover with a tea towel, and prove for 1 hour or overnight in the fridge until doubled in size.
- Oil the tray and stretch the dough to fill it. Cover and prove again for 35–45 minutes.
- Preheat the oven to 180°C. Dimple the dough with your fingers. Mix 1½ tbsp olive oil, 1 tbsp water, and flaky sea salt; drizzle over the dough and top with rosemary sprigs.
- Bake for 18–20 minutes until golden. While still hot, drizzle with 1–2 tbsp olive oil. Cut into squares and serve warm or cold with extra olive oil.
- Mix the bread flour, yeast (on one side), and fine salt (on the other) in a large bowl before combining.
- Add 2 tbsp olive oil and gradually pour in 350-400ml(12–13.5 fl oz) lukewarm water to form a slightly sticky dough. Knead on a floured surface for 5–10 minutes until soft and smooth.
- Transfer the dough to a clean bowl, cover with a tea towel, and prove for 1 hour or overnight in the fridge until doubled in size.
- Oil the tray and stretch the dough to fill it. Cover and prove again for 35–45 minutes.
- Preheat the oven to 180°C. Dimple the dough with your fingers. Mix 1½ tbsp olive oil, 1 tbsp water, and flaky sea salt; drizzle over the dough and top with rosemary sprigs.
- Bake for 18–20 minutes until golden. While still hot, drizzle with 1–2 tbsp olive oil. Cut into squares and serve warm or cold with extra olive oil.
- Mix the bread flour, yeast (on one side), and fine salt (on the other) in a large bowl before combining.
- Add 2 tbsp olive oil and gradually pour in 350-400ml(12–13.5 fl oz) lukewarm water to form a slightly sticky dough. Knead on a floured surface for 5–10 minutes until soft and smooth.
- Transfer the dough to a clean bowl, cover with a tea towel, and prove for 1 hour or overnight in the fridge until doubled in size.
- Oil the tray and stretch the dough to fill it. Cover and prove again for 35–45 minutes.
- Preheat the oven to 180°C. Dimple the dough with your fingers. Mix 1½ tbsp olive oil, 1 tbsp water, and flaky sea salt; drizzle over the dough and top with rosemary sprigs.
- Bake for 18–20 minutes until golden. While still hot, drizzle with 1–2 tbsp olive oil. Cut into squares and serve warm or cold with extra olive oil.
- Mix the bread flour, yeast (on one side), and fine salt (on the other) in a large bowl before combining.
- Add 2 tbsp olive oil and gradually pour in 350-400ml(12–13.5 fl oz) lukewarm water to form a slightly sticky dough. Knead on a floured surface for 5–10 minutes until soft and smooth.
- Transfer the dough to a clean bowl, cover with a tea towel, and prove for 1 hour or overnight in the fridge until doubled in size.
- Oil the tray and stretch the dough to fill it. Cover and prove again for 35–45 minutes.
- Preheat the oven to 180°C. Dimple the dough with your fingers. Mix 1½ tbsp olive oil, 1 tbsp water, and flaky sea salt; drizzle over the dough and top with rosemary sprigs.
- Bake for 18–20 minutes until golden. While still hot, drizzle with 1–2 tbsp olive oil. Cut into squares and serve warm or cold with extra olive oil.
Tips:
- For more colour (browning), increase the fan speed. If you are already at 100% - increase the time, and decrease the microwave.
- To make the food hotter, increase internal temperature by adjusting the microwave power. If you are already at 100% - increase the time, and decrease the fan power.
- Use our genuine Merrychef accessories, that are certified food safe to help keep the ovens clear from food and grease, significantly reducing cleaning time. Visit the link here to see more Merrychef - Accessories
Tips:
- For more colour (browning), increase the fan speed. If you are already at 100% - increase the time, and decrease the microwave.
- To make the food hotter, increase internal temperature by adjusting the microwave power. If you are already at 100% - increase the time, and decrease the fan power.
- Use our genuine Merrychef accessories, that are certified food safe to help keep the ovens clear from food and grease, significantly reducing cleaning time. Visit the link here to see more Merrychef - Accessories
Tips:
- For more colour (browning), increase the fan speed. If you are already at 100% - increase the time, and decrease the microwave.
- To make the food hotter, increase internal temperature by adjusting the microwave power. If you are already at 100% - increase the time, and decrease the fan power.
- Use our genuine Merrychef accessories, that are certified food safe to help keep the ovens clear from food and grease, significantly reducing cleaning time. Visit the link here to see more Merrychef - Accessories
Tips:
- For more colour (browning), increase the fan speed. If you are already at 100% - increase the time, and decrease the microwave.
- To make the food hotter, increase internal temperature by adjusting the microwave power. If you are already at 100% - increase the time, and decrease the fan power.
- Use our genuine Merrychef accessories, that are certified food safe to help keep the ovens clear from food and grease, significantly reducing cleaning time. Visit the link here to see more Merrychef - Accessories
Tips:
- For more colour (browning), increase the fan speed. If you are already at 100% - increase the time, and decrease the microwave.
- To make the food hotter, increase internal temperature by adjusting the microwave power. If you are already at 100% - increase the time, and decrease the fan power.
- Use our genuine Merrychef accessories, that are certified food safe to help keep the ovens clear from food and grease, significantly reducing cleaning time. Visit the link here to see more Merrychef - Accessories
Tips:
- For more colour (browning), increase the fan speed. If you are already at 100% - increase the time, and decrease the microwave.
- To make the food hotter, increase internal temperature by adjusting the microwave power. If you are already at 100% - increase the time, and decrease the fan power.
- Use our genuine Merrychef accessories, that are certified food safe to help keep the ovens clear from food and grease, significantly reducing cleaning time. Visit the link here to see more Merrychef - Accessories
Tips:
- For more colour (browning), increase the fan speed. If you are already at 100% - increase the time, and decrease the microwave.
- To make the food hotter, increase internal temperature by adjusting the microwave power. If you are already at 100% - increase the time, and decrease the fan power.
- Use our genuine Merrychef accessories, that are certified food safe to help keep the ovens clear from food and grease, significantly reducing cleaning time. Visit the link here to see more Merrychef - Accessories
Accessories:
Full size cooking tray (Green) 32Z4093
Accessories:
Half size deep cooking tray (Green) 32Z4179
Accessories:
Full size cooking tray (Green) 32Z4093
Accessories:
Full size cooking tray (Green) 32Z4093
Accessories:
Full size cooking tray (Green) 32Z4093
Accessories:
Full size cooking tray (Green) 32Z4093
Accessories:
Full size cooking tray (Green) 32Z4093
* All cooking times may vary depending on quality and quantity of food.