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One Pan Focaccia Bread With Rosemary, Fennel Seed and Sea Salt
By: Peter Sidwell
Course: Sides, Snack
The perfect addition to any meal and guaranteed to impress your guests! Peter demonstrated this recipe as part of a MasterClass sponsored session on the Get Baking! Stage at the BBC Good Food Show Winter 2022. Find the easy to follow recipe below.
Cooks in: Preparation Time: 20 mins plus overnight to prove, Cooking Time: 25 mins
Difficulty: Easy
Ingredients
500g strong bread flour + extra to dust
9g dried fast action yeast
10g fine sea salt
3-4 tbsp extra virgin olive oil
2 tbsp rosemary
1 tbsp fennel seeds
1 tbsp sea salt flakes
Method
- Place 100g flour, half of the yeast and 165ml of cold tap water and mix to form a batter, use a shallow cast aluminium pan, the same one you are going to bake your bread in.
- Cover and leave overnight to ferment, this will help develop the flavour. The next day add the remaining flour, yeast, fine salt and 165ml of cold water along with a splash of the olive oil.
- Using your hands mix the ingredients together to form a wet dough, then transfer onto a clean work surface.
- Knead the dough for 10 mins and use only 1 tbsp of flour to help you if needed to form a smooth stretchy dough.
- Return the dough to the pan with an additional splash of olive oil and cover. Leave the dough for 1-2 hours to prove or double in size.
- Once light and puffy, with lots of air inside the dough, scoop out onto the work surface with a drizzle of olive oil. Stretch the dough out and over itself to create air pockets and shape the dough into a round. Place the dough back into the pan and top with the remaining olive oil, fresh rosemary, fennel seeds and sea salt flakes.
- Bake in a preheated oven 200C / 180C fan / gas 6 for 20-25 mins or until golden. Top tip, when you put the bread into the oven add 100ml of water to the bottom of the oven to create steam, this will help develop the crust on the bread and make for a better bake.
