Focaccia Bread



1 ½ cups warm water
3 ⅓ cup Supreme Medium/White Chapati Flour & extra for dusting
1 tbsp instant yeast
2 tbsp Zaytuna Olive Oil
Pinch of sugar
1 tsp salt
Zaytuna Olive Oil
Pinch of salt


Whisk together warm water, yeast, and sugar in a mixing bowl. Set aside for 10 minutes to activate the yeast. Stir in salt and olive oil, then add the flour and mix together to form a shaggy dough (the dough will be sticky). Lightly dust your work surface and tip the dough out. Knead for 8-10 minutes or until it’s less sticky and easier to handle. Brush the dough with olive oil and put into the bowl. Cover and leave to prove in a warm place for 1-2 hours or until doubled in size. Oil a rectangle tin then tip the dough into the tin and stretch it to fill it. Cover with a tea towel and leave to prove for another 1-2 hours. Preheat the oven to 200°c. Gently brush a layer of olive oil on top then press your fingers into the dough to make dimples then push sprigs of rosemary into the dough. Sprinkle with salt and then bake for 20 mins until golden. Serve hot or at room temperature.

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