Ingredients
For the focaccia:
- 400 g flour (Type 405)
- 100 g whole wheat flour
- 9 g package instant yeast
- 1 1/4 teaspoons sea salt
- 1 1/2 cups warm water (375 ml)
- 3 tablespoons olive oil
For the spice mix:
- 2 tablespoons cumin seeds
- 1 tablespoon ground coriander
- 1 tablespoon finely chopped fresh mint
- 1/2 teaspoon dried red chilli flakes
- 1 teaspoon fresh thyme leaves
- 1 teaspoon black cumin seeds (nigella)
- 1 teaspoon sumac
For topping the focaccia:
- 3 tablespoons olive oil mixed with 1 tablespoon water, plus more oil for drizzling over the spice mix
- pinch coarse sea salt
Instructions
- Combine both types of flour, the instant yeast, salt, warm water and olive oil in a large bowl and beat at high speed with an electric mixer or Kitchenaid/stand mixer using the bread hook for about 60 seconds; until a rough ball of dough forms and it comes away from the sides of the bowl. The dough will be sticky.
- Line a large roasting tin (ca. 23cm x 33cm) with parchment paper and place the dough on top. Stretch out the sticky dough to the size of your tin. TIP: I oil my fingers so that the dough doesn't stick to them.
- Cover the baking tin with a clean tea towel or plastic wrap. Let the dough rise in a warm place until it has doubled in size, 1 to 2 hours, depending on the ambient temperature. See tips below.
- Meanwhile, in a small bowl mix together the ingredients for the spice mix.
- While your dough is resting, preheat the oven to 375°F / 190°C with a rack in the middle of the oven.
- Once your dough has puffed up in the pan, gently poke the dough all over with your index finger or the end of a wooden spoon.
- Drizzle 3 tablespoons olive oil over it, ensuring it is evenly coated. I use a silicone brush to do this. Sprinkle the entire surface of the dough liberally with the spice mixture. Drizzle the remaining olive oil-water mixture over the focaccia. Sprinkle with a little coarse sea salt.
- Bake for about 25 minutes, or until golden on top.
- Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature. Focaccia is best eaten when warm, but is also good at room temperature.
Nutrition
Notes
- If using active yeast. Dissolve the yeast and 1/2 teaspoon sugar in 60 ml water and set aside until bubbly (about 10 minutes). Then in a mixing bowl combine the proofed yeast with remaining warm water and other ingredients.
- For the topping, the amount of olive oil can also be reduced, if desired. I like to mix it with a little water to keep the bread moist and soft in some of the grooves.
- I sometimes also make focaccia using more whole wheat flour. This changes the consistency somewhat but also makes a delicious bread that is a little healthier. Try 350 g flour with 150 g whole wheat or even half and half.
- Homemade focaccia keeps for up to 2 days before drying out too much. TIP: leftover day-old bread can also be used to make croutons for a salad rather than tossing leftovers.
- Nigella can be found in organic foods stores. It has a delicious black pepper, lemony, caraway-like taste. Sumac is sold in some grocery stores, middle eastern shops, or online. It gives a fantastic tangy lemony taste.