how do you make jamie oliver focaccia

how do you make jamie oliver focaccia

Basil & olive oil topping This is the easiest topping and very tasty. Peel and finely chop 1 clove of garlic and a good bunch of fresh basil. Add roughly three times as much olive oil as you have of the basil mixture, a squeeze of lemon juice, some sea salt, black pepper and sometimes a crushed dried red chilli – gives nice warmth! Potato & rosemary topping Wash about 15 new potatoes and slice as thinly as possible. Put into boiling salted (or minty) water for 2 minutes. Drain, place in a bowl, and coat with a generous amount of your best olive oil. Season with sea salt and black pepper, then add 1 peeled, finely chopped clove of garlic and a handful of chopped fresh rosemary leaves. Spread and push the mixture all over the bread. Flick some extra rosemary on top before baking, for a really rustic look. Onion topping I’m a real fried onion boy myself! This topping is tasty, light and fragrant. Peel and halve, from the core to the top, 3 average-sized red onions (or about 6 shallots), then slice as thinly as you can. Heat a frying pan with a good lug of olive oil. Add 1 peeled, finely sliced clove of garlic, a good handful of fresh thyme leaves, and the onions. Add a pinch of sea salt and fry fast, keeping it on the move, for 4 minutes (the idea is to cook fast and caramelize the onions, but not to over-colour or burn them). Next, add about 3 tablespoons of red wine vinegar and simmer for a further 4 minutes. Add some salt and black pepper and a little extra virgin olive oil, spread everything over your bread, then throw some extra thyme leaves over it. Looks great!

How To Make Focaccia | Jamie & Gennaro

FAQ

What is the best flour to make focaccia?

Flour – I used a mixture of bread flour and All-purpose flour (high grade or strong and plain if you’re not in the US). Bread flour is slightly higher in protein than All-purpose, so gives the focaccia just a little more chew. I love the mix of both, but just AP flour works just fine too!

What are the two types of focaccia?

Venetian focaccia is sweet, baked for Easter and resembles the traditional Christmas cake panettone. Sugar and butter are used instead of olive oil and salt. Focaccia barese, which is common in Puglia in southern Italy, is made with durum wheat flour and topped with salt, rosemary, tomatoes or olives.

What are the main ingredients in focaccia?

Focaccia is a leavened flat bread. The oven-baked Italian dish can be served as a side or used as sandwich bread. It’s traditionally made with flour, yeast, oil, water, and salt. Some recipes, such as this one, are flavored with seasonings and topped with cheese.

How was focaccia originally made?

The dough was flattened over a stone slab and cooked under the hot ashes, hence its Latin name, panis focacius (“hearth bread”). Over the centuries, recipes for focaccia have become more elaborate.

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