Imen Dridi Jamie Oliver’s Focaccia Bread is savor-tender dough adorned with basil, cherry tomatoes, three cheeses, and balsamic onions, which can be baked in all of 20 minutes!
Try More Jamie Oliver Recipes:
🧡 Why You’ll Love This Focaccia Bread Recipe:
- Simple Preparation: Easy for all levels.
- Customizable Toppings: Personalize to your taste.
- Rich Flavors: Golden crust, flavorful interior.
- Creative Freedom: Experiment with toppings.
- Satisfying Outcome: Impressively delicious results.
❓ What Is Jamie Oliver’s Focaccia Bread Recipe?
Focaccia Bread by Jamie Oliver is a delightful creation that boasts a soft, golden crust and a variety of adaptable toppings such as basil, cherry tomatoes, and a three-cheese and rosemary blend.
🍞 Jamie Oliver Focaccia Bread Ingredients
Dough:
- 400 g strong white bread flour, plus extra for dusting
- 100 g fine ground semolina flour or strong white bread flour
- 1 sachet of dried yeast
- ½ tablespoon golden caster sugar
- 300 ml lukewarm water
- olive oil
- extra virgin olive oil, to finish
🍅 Basil And Cherry Tomato Topping:
- 1 bunch of fresh basil, (30g)
- 1 large handful of ripe cherry tomatoes
- white wine vinegar
- 2 cloves of garlic
🧀 Three-cheese And Rosemary Topping:
- 30 g Taleggio cheese
- 1 small log goat’s cheese
- Parmesan cheese
- 1 sprig of fresh rosemary
🧅 Balsamic Onion Topping:
- 2 red onions
- a few sprigs of fresh thyme
- balsamic vinegar
🍕 How To Make Jamie Oliver Focaccia Bread
- Make a well in the middle of a large bowl and add the flour and half a tablespoon of sea salt.
- Combine the sugar and yeast with the lukewarm water, then stir with a fork. Wait a few minutes, and then, while stirring constantly with a fork, slowly pour it into the well once it begins to bubble.
- Knead the dough vigorously for about 5 minutes or until it becomes smooth, springy, and soft, after which the ingredients should come together (this should take about a minute or two).
- Place the dough in a large bowl that has been lightly coated with olive oil. Spread out on a floured surface, cover with a tea towel, and let aside to rise in a warm place for 30 minutes, or until doubled in size.
- Preheat the oven to 220°C/425°F/gas 7 and set aside the toppings while the dough rises.
- Chop the thyme leaves and thinly slice the onions for the balsamic onion topping. Fry the thyme and onions in 2 tablespoons of olive oil for around 5 minutes over low heat.
- Pour in 6 tablespoons of balsamic vinegar, simmer for a couple of minutes, and then set aside to cool.
- Chop the basil leaves roughly and set aside. Halve the tomatoes and top with chopped basil and cherry tomatoes.
- Toss the tomatoes and basil into a bowl with sea salt, black pepper, extra virgin olive oil, and a splash of white wine vinegar. Season to taste. Throw in some minced garlic after peeling and slicing it.
- Pound the dough once it has risen; thereafter, spread it out to cover a baking sheet; and finally, bake the focaccia.
- Use your fingers to press down on the dough in a piano-like fashion, creating several uneven dents and depressions.
- Spoon half of the tomato and onion toppings onto half of the focaccia.
- Top one-third of the focaccia with the three cheeses and rosemary mixture by crumbling the goat’s cheese and Taleggio over it.
- Gather some rosemary leaves and grate some Parmesan cheese. Season with pepper and sprinkle both over the last third. Sprinkle some sea salt on top and pour generously with extra virgin olive oil to finish.
- Bake for 20 minutes, or until brown and tender throughout, after letting proof for another 20 minutes.
đź’ Recipe Tips
- Knead Thoroughly: Ensure a smooth, springy dough texture.
- Patient Rising: Allow for proper dough doubling and proofing.
- Play with Toppings: Explore diverse flavors like basil or three cheeses.
- Finger Press Technique: Create a rustic texture for an appealing finish.
- Olive Oil Elegance: Drizzle generously before baking for added moisture and a golden appearance.
🧆 What Goes Well With Focaccia Bread?
Accompany the focaccia with an assortment of dishes such as egg rolls in a bowl, mushroom soup, potato salad, BBQ wings, chicken meatballs, goat cheese dip, baked feta, chicken coleslaw, and roasted beef.
🎚 How To Store Leftovers Focaccia Bread?
- In The Fridge:Â Leftover focaccia bread can be kept in the fridge for up to 3 days if wrapped tightly in plastic or sealed in a container.
- In The Freezer:Â You may freeze leftover focaccia bread for up to a month if you seal it in a freezer bag or cover it in layers of foil.
🥵 How To Reheat Leftovers Focaccia Bread?
- Oven: Set the oven temperature to 350°F then spread focaccia bread slices baking sheet and heat for 10 to 15 minutes or until heated.
- Microwave:Â Cover focaccia bread with a moist paper towel and heat for 30 seconds at a time until hot.
- Air-Fryer:
- Bring the temperature of the air fryer up to 200°C then fill an air fryer basket with focaccia bread and heat for 8 to 10 minutes.
FAQs
What makes focaccia bread different?
Focaccia stands out with its higher yeast content, creating a softer, fluffier texture compared to pizza dough, which is typically denser.
Should focaccia bread be thin or thick?
Focaccia is ideally medium-thick, striking a balance between a substantial, airy texture and a satisfying chewiness, enhancing its versatility.
Can you overproof focaccia bread?
Overproofing hinders focaccia rise yielding a dense texture. Monitor fermentation to ensure optimal yeast activity for a light result.
Should you punch down focaccia dough?
Yes, punching down focaccia dough redistributes yeast, fostering better fermentation and improving the second rise for an enhanced texture.
Try More Jamie Oliver Recipes:
Jamie Oliver Focaccia Bread Nutrition Facts
Amount Per Serving
- Calories 313
- Total Fat 10.3g
- Saturated Fat 3.9g
- Total Carbohydrates 46.5g
- Dietary Fiber 2.1g
- Sugars 6.5g
- Protein 11.1g
Jamie Oliver Focaccia Bread
Description
Jamie Oliver’s Focaccia Bread is savor-tender dough adorned with basil, cherry tomatoes, three cheeses, and balsamic onions, which can be baked in all of 20 minutes!
Ingredients
Dough:
Basil And Cherry Tomato Topping:
Three-cheese And Rosemary Topping:
Balsamic Onion Topping:
Instructions
- Make a well in the middle of a large bowl and add the flour and half a tablespoon of sea salt.
- Combine the sugar and yeast with the lukewarm water, then stir with a fork. Wait a few minutes, and then, while stirring constantly with a fork, slowly pour it into the well once it begins to bubble.
- Knead the dough vigorously for about 5 minutes or until it becomes smooth, springy, and soft, after which the ingredients should come together (this should take about a minute or two).
- Place the dough in a large bowl that has been lightly coated with olive oil. Spread out on a floured surface, cover with a tea towel, and let aside to rise in a warm place for 30 minutes, or until doubled in size.
- Preheat the oven to 220°C/425°F/gas 7 and set aside the toppings while the dough rises.
- Chop the thyme leaves and thinly slice the onions for the balsamic onion topping. Fry the thyme and onions in 2 tablespoons of olive oil for around 5 minutes over low heat.
- Pour in 6 tablespoons of balsamic vinegar, simmer for a couple of minutes, and then set aside to cool.
- Chop the basil leaves roughly and set aside. Halve the tomatoes and top with chopped basil and cherry tomatoes.
- Toss the tomatoes and basil into a bowl with sea salt, black pepper, extra virgin olive oil, and a splash of white wine vinegar. Season to taste. Throw in some minced garlic after peeling and slicing it.
- Pound the dough once it has risen; thereafter, spread it out to cover a baking sheet; and finally, bake the focaccia.
- Use your fingers to press down on the dough in a piano-like fashion, creating several uneven dents and depressions.
- Spoon half of the tomato and onion toppings onto half of the focaccia.
- Top one-third of the focaccia with the three cheeses and rosemary mixture by crumbling the goat’s cheese and Taleggio over it.
- Gather some rosemary leaves and grate some Parmesan cheese. Season with pepper and sprinkle both over the last third. Sprinkle some sea salt on top and pour generously with extra virgin olive oil to finish.
- Bake for 20 minutes, or until brown and tender throughout, after letting proof for another 20 minutes.
Notes
- Knead Thoroughly:Â Ensure a smooth, springy dough texture.
Patient Rising:Â Allow for proper dough doubling and proofing.
Play with Toppings:Â Explore diverse flavors like basil or three cheeses.
Finger Press Technique:Â Create a rustic texture for an appealing finish.
Olive Oil Elegance:Â Drizzle generously before baking for added moisture and a golden appearance.
Jamie Oliver Focaccia Bread
