Italian Three Flavour Focaccia

For our Bread Project, we photographed and tasted delicious focaccia in Matera, Italy. When staying at our family house in France, I love to prepare this focaccia, an Italian flat bread made with yeast and olive oil and flavoured with herbs, out in the open in our garden. As a basis, I use this recipe by Jamie Olivier, but I often change the toppings. Two of the toppings Jamie Oliver suggests are plant based, the third has some cheese. It’s fun preparing and even more fun eating!

My Italian focaccia, baked in France

WHAT YOU NEED

FOR THE DOUGH

• 400 g strong white bread flour , plus extra for dusting

• 100 g fine ground semolina flour or

• strong white bread flour

• 1 sachet 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

THIS IS WHAT YOU DO

Since this recipe is from Jamie Oliver’s website and is copyright protected, please get the directions here.

Preparing focaccia in Matera, Italy.