Recipes

Focaccia

Focaccia is a flat oven-baked Italian bread, often topped with herbs or other ingredients. We have used Laucke Pizza and Focaccia Mix but you could use an alternative Laucke Bread Mix.

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
500 g Laucke Pizza & Focaccia Mix 1 packet
4 g Laucke Bakers Yeast provided 1 sachet
330 g Water 1⅓ cups

Method

  1. Preheat oven to 220⁰C Conventional or 200⁰C Fan Forced

  2. Combine Laucke Pizza & Focaccia Mix, yeast sachet and lukewarm water in a bowl and mix to form a dough.

  3. Knead on a lightly floured surface for at least 10 minutes by hand, or 6 minutes with a dough mixer, until the dough is smooth and elastic. Test the dough by stretching a small piece. It should form a transparent ‘window’ in the centre.

  4. Cover the dough with a bowl and allow to rest for approximately 10 minutes.

  5. Roll the dough out on a floured surface to a thickness of approximately 2 cm.

  6. Place dough in an oiled 20 x 30 cm tray and lightly dust with flour and cover with a loose sheet of greased plastic to prevent ‘skinning'.

  7. Place in a warm, moist enclosure and allow to ‘proof’ for about 20 to 30 minutes. Press deep dimples into the dough with your finger tips.

  8. Brush focaccia with olive oil and top with herbs and sea salt.

  9. Allow 10 minutes for the dough to ‘recover’.

  10. Bake in a preheated oven at 220⁰C Conventional or 200⁰C Fan Forced for 25 to 30 minutes, or until golden. The focaccia should sound hollow when tapped on the base.

Helpful Hints

  • Pitted olives can be pressed into the dough prior to baking
  • Herb suggestions - garlic, oregano, rosemary, thyme, black pepper.

Other recipes using Laucke Pizza & Focaccia Mix
Pizza Base

  • Specialty Breads
  • Bake: 25 - 30 minutes
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