I remember the first time I made focaccia bread. It was during a lazy Sunday afternoon, with rain tapping on the window. I was flipping through one of Jamie Oliver’s cookbooks when I stumbled upon his focaccia recipe. It looked simple, comforting, and just the kind of bread that could fill the house with warmth.
What caught my eye was how easy he made it sound. No fancy techniques, no complicated steps. Just ingredients that I already had in my pantry and a little bit of patience. The bread turned out light, airy, and the top had this perfect golden crispness. From that moment on, focaccia became my go-to recipe whenever I needed to impress guests or just indulge in something comforting.
Jamie Oliver’s Focaccia Bread Recipe
Jamie Oliver’s focaccia recipe is all about simplicity, quality ingredients, and a little bit of time to let the dough rise. His approach brings out the best in focaccia-rich flavor with a soft, airy crumb, topped with the perfect balance of olive oil and herbs. What I love most is that it doesn’t require a bread machine or any special equipment. It’s just you, the ingredients, and a little hands-on love.
Ingredients Needed
- Strong white bread flour: This is the foundation of your bread. It has more protein, which helps the dough rise better and gives you that chewy texture.
- Instant yeast: This gives your dough the lift it needs to rise without the need for proofing.
- Salt: It enhances the flavor of the dough and balances the richness of the olive oil.
- Water: Lukewarm water helps activate the yeast and create that soft, elastic dough.
- Olive oil: A generous amount, especially for the topping, gives the bread its signature flavor and texture.
- Sugar: Just a tiny bit to help the yeast along in its process.
- Fresh rosemary: For that classic herb flavor that brings freshness to the bread. You can also use thyme, sage, or even garlic for a twist.
- Sea salt flakes: To sprinkle on top before baking, adding a salty crunch to every bite.
How To Make Jamie Oliver’s Focaccia Bread
I’ll never forget the feeling of kneading the dough for the first time. It was slightly sticky at first, but the magic happens when you give it time. Here’s the process:
- Mix the Ingredients: Combine your flour, yeast, salt, and sugar in a large bowl. Gradually add the lukewarm water and olive oil, stirring until it comes together into a sticky dough.
- Knead the Dough: Flour your hands and work surface, then knead the dough for about 10 minutes. It should become smooth and elastic. Trust me, this is the part that gives you the best results.
- Let the Dough Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for an hour, or until it doubles in size. Patience here is key-don’t rush it.
- Shape and Rest: Punch the dough down to release the air. Transfer it to an oiled baking tray and spread it out to the corners. Use your fingers to make dimples in the dough (this gives the focaccia its signature texture). Leave it to rest for another 30 minutes.
- Top and Bake: Drizzle more olive oil over the dough, sprinkle fresh rosemary, and sea salt. Bake in a preheated oven at 200°C (400°F) for around 25 minutes until golden and crispy.
Ingredient Science Spotlight
While it may seem like just a simple recipe, the science behind each ingredient is what makes the focaccia so amazing.
- Flour: The strong white bread flour is crucial. It has more gluten-forming proteins, which are essential for the dough’s structure. Gluten is what helps trap the air from the yeast, giving you that perfect rise.
- Yeast: Yeast is a living organism, and when it’s given the right environment-warm water and sugar-it starts to eat the sugar and produce carbon dioxide. This gas gets trapped in the dough, causing it to rise.
- Olive oil: This ingredient does more than just add flavor. The oil coats the flour particles, making the dough softer and more tender. It also helps with that golden, crispy crust.
- Salt: Salt does more than just season. It controls the yeast’s activity, so the bread doesn’t rise too quickly. It also strengthens the gluten, contributing to the dough’s structure.
Expert Tips
- Let the dough rise in a warm place: If your kitchen is chilly, you can preheat your oven for a minute or two, then turn it off. Let the dough rise inside with the oven light on. The warmth will encourage a good rise.
- Use a good quality olive oil: Since olive oil is such a key component, a flavorful one makes all the difference. Don’t skimp on this.
- Double the dough: If you’re feeding a crowd, this recipe doubles easily. Just divide it between two trays.
- Dimple the dough deeply: Don’t be shy! The deeper the dimples, the more space there is for the olive oil to pool, creating that crispy, flavorful bite on top.
Recipe Variations
- Garlic and Herb Focaccia: Mix in some finely minced garlic along with the rosemary or swap for fresh thyme. The aroma when it bakes is irresistible.
- Cheese Focaccia: Add some grated parmesan or mozzarella into the dough. You can also sprinkle some on top right before baking for a cheesy crust.
- Olives and Sundried Tomatoes: Add chopped olives or sundried tomatoes into the dough before letting it rise. These bring extra savory flavors.
- Balsamic Vinegar Drizzle: After baking, drizzle a little balsamic vinegar over the top for a tangy contrast to the rich olive oil.
Final Words
There’s something deeply satisfying about making bread from scratch. It feels like a ritual-mixing, kneading, waiting, and then finally, that glorious moment when the bread comes out of the oven. You know you’ve created something amazing. What’s great about Jamie Oliver’s focaccia is that it’s forgiving and adaptable. Whether you stick to the classic rosemary or get creative with toppings, it’s a recipe that never disappoints.
FAQs
How Long Does It Take To Make Jamie Oliver’s Focaccia Bread?
It takes about 2 hours from start to finish, including rising time.
Can I Use Whole Wheat Flour For Jamie Oliver’s Focaccia Bread?
Yes, you can. But it will change the texture and flavor a bit, so expect a denser loaf.
What Toppings Can I Add To Jamie Oliver’s Focaccia Bread?
You can add rosemary, garlic, olives, or even sun-dried tomatoes for extra flavor.