Italy again – Foccacia!

Who does not love foccacia!?!? The soft interior, crunchy exterior, the salty bite – the olive oil! It evokes such joy and yet is such a simple recipe with few ingredients! I have taken a basic recipe I found and added some herbs and red onion…My 5 year old helped me make it and all three children, husband and friends devoured it in about 5 minutes! Always happy to see an empty plate – must make double portion next time!

It is, of course, Italian – most wonderful things are… The dough is very similar to that of pizza and relatively wet – which creates the crispness once baked. It is most commonly made with rosemary and sea salt  (recipe found in a Danish magazine) – however I made it with fresh sage and red onion. Delicious! Other great ways to make it is with fresh tomato, with black olives, slices of aubergine…only your imagination can stop you!

Hope you enjoy!

Foccacia with Sage and Red Onion (adapted from above recipe)

350g white flour
1/2 tsp sea salt
20g fresh yeast
210ml lukewarm water
1-2 tbsp olive oil
Sage leaves
Red onion slices
Sea Salt
Black pepper
Olive Oil
  • Place the flour, salt and yeast in a bowl and mix in the lukewarm water slowly whilst stirring
  • Add the 2 tbsp olive oil
  • Once the mixture starts to combine, tip unto your work surface and knead for a good 4-5 minutes until the dough becomes smooth
  • Place dough back into the bowl and cover the bowl with a lightly oiled piece of cling film – leave somewhere warm to rise for about 1 hour (or until doubled in size)
  • Lightly oil a shallow round cake tin
  • Knock the dough back on a slightly floured surface and make a relatively fat, large circle shape with it – place this into the oiled cake tin
  • Cover the cake tin with the cling film and leave to rise once again – until doubled in size (does not take more than 20-30 minutes)
  • Now – this is fun – poke holes in the dough with your fingers – cover again once done and let rise for a final 10 minutes
  • Preheat your oven to 200C and slice the red onion and sage leaves thinly while you wait
  • Sprinkle the leaves and onion, salt and pepper onto the dough – finish off by drizzling the olive oil over it
  • Bake in the warm oven for 20-25 minutes or until golden brown
  • Cool for about 5 minutes and serve warm (with a cold glass of white wine!)