Focaccia - Homemade

by Anja

I love to make my own bread. It's always so simple and nothing makes your home smell bester than a bread baking in your oven. However, summertime is my low season for homemade bread. It's just too hot to put anything in the oven, and there are too many things to do to enjoy the few summer days other than baking and spending time in the kitchen. But every once in a while I can't resist to make some foccachia to accompany some grilled meat or salad.  As with most breads it's sooo easy - there's simply no excuse not to make it.


400g (3 cups) flour
1 teaspoon salt
1 tabelspoon dried yeast
250 ml (1 cup) lukewarm water
4 tablespoons olive oil
fresh rosemary and coarse sea salt (optional)

1. In a large bowl, mix flour, salt and yeast. Add water and 2 tablespoons of the olive oil. Knead (with your hands) until smooth and well combined (you may need a little extra flour on your hands if the dough is too sticky).

2. Line a baking tray with parchment paper (or grease it) and press dough into it (about 1cm/ half an inch thick). Cover with a clean kitchen towel (cloth) and let rest in a warm place for about  one hour.

3. Preheat oven to 200°C/400°F.

4. Using your fingers press little dells into the dough and brush with the rest of the olive oil.
If you like add some fresh rosemary and/or coarse sea salt.

5. Bake for about 20-25 minutes (until light golden).

Enjoy - best with grilled meat or salads.

From our partner: LO+JUNE

From our partner: LO+JUNE
Artisanal French products in our Swiss fine food boutique