Ingredients
• 400g bread
flour
• 100g
wholemeal
flour
• 10g salt
• 1 sachet
instant
yeast
• 300ml water
1. Bring together
in a bowl and
then knead for
approximately
15 mins.
2. Allow to rise
in a clean
bowl covered
in cling film
for 2 hours
minimum.
Leave up to a
maximum of
24 hours.
3. Once it has
risen, place
baking paper
in a dish
covering
the sides.
Gently place
the dough,
stretching it to
fill all corners
of the dish.
4. Allow to prove
in the dish for
40 mins.
5. Using your
fingers, press
straight down
to create deep
dimples. Brush
top with olive
oil. Sprinkle
with the
sea salt and
rosemary
6. Bake at 180˚C
for 20-40mins
until golden
brown.
7. Serve warm.
Method
12
gozotoday | FRIDAY • 21 NOVEMBER 2025
FOOD
Homemade focaccia
Focaccia: crusty on the outside,
chewy on the inside, and so much
better when it's homemade
