We’ve used the slow-ferment method, but the same recipe can be used for same-day baking when the craving hits hard and fast. 

Classic rosemary focaccia

Makes 1 (20x28cm) loaf 

Ingredients

2½ cups (375g) white bread flour + extra for dusting
½ Tbsp (7ml) fine salt
1 Tbsp (15ml) sugar
1 sachet (10g) instant yeast
1½ cups (375ml) lukewarm water
About ¼ cup (60ml) olive oil, for greasing and drizzling
Salt flakes or ground salt 

Method

1. Combine flour, fine salt, sugar and yeast in a stand mixer bowl. 
2. Slowly stream in lukewarm water while the paddle is running, until a dough forms. Knead on a medium speed for 10 minutes. 
3. Shape into a rectangle and place the dough in an oiled deep, large dish. Drizzle the top with oil and cover the dish with cling wrap. 
4. Set the dough aside in a warm spot (out of direct sunlight) and allow to rise or proof for 1 hour. 
5. Oil your hands and fold two long sides of dough over to the middle, overlapping the centre. 
6. Cover and set aside for another 30-45 minutes, until well puffed. Oil your hands and fold the top and bottom side in to toward the centre. Repeat the process one more time, finishing with a last fold of two long sides. 
7. Cover and chill in the fridge for 18-36 hours to slow-ferment in the cool temperature of the fridge. (The longer the dough ferments, the better the structure will be, with more bubbles inside.) 
8. Remove the dough at least 3 hours before baking to allow it to come up to room temperature. (This can take longer, depending on the ambient temperature. Baking the cold dough can mean it won’t rise in the oven.) 
9. Gently transfer dough into a lined, well-oiled 20x28cm tray. 
10. Spread it out using your fingers. Sprinkle with rosemary and salt flakes, then drizzle generously with olive oil. 
11. Allow dough to rest for 15-30 minutes. Preheat oven to 250°C. 
12. Using your fingers, dimple the dough all over, to trap all the topping flavours inside. Bake for 5 minutes, then reduce the temperature to 220°C and bake for another 15-20 minutes, or until golden and crisp. 
13. Leave to cool in the tray for 5 minutes before turning out and slicing. 

Slow ferment vs same-day bread 

During fermentation, the instant yeast interacts with bacteria, which forms carbon dioxide to make the dough rise. By placing the dough in the fridge for at least 18 hours or up to 3 days, the temperature drops and leavening is slowed down. This is done to improve the texture and flavour. Although bread can be baked on the same day, the result will be more dense with a distinct flavour. To use this method, let dough proof for 1½ hours before each of the three folds. 

Recipe & styling: Liezl Vermeulen
Photography: Zhann Solomon

Also read: Pull-apart pizza bread

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Home-baked bread is still in! And this time we’re focusing on a tasty lemon focaccia with rocket and pine nuts for summer.

SERVES 6–8 // COOKING TIME 1 hour

INGREDIENTS
For the focaccia
1 cup warm water
3 tbsp sugar
2 tsp dried yeast
2 cups flour
3 tbsp olive oil + to coat
1 tsp salt
2 lemons, thinly sliced
3 tbsp brown sugar
To serve
Red onion, sliced as thinly as possible
Rocket
Pine nuts, toasted

METHOD
1. Mix the water, sugar and yeast. Leave for 5 minutes to froth.
2. Mix the flour, olive oil, salt and yeast mixture (in a stand mixer, if you have one). Knead until a dough forms, about 5 minutes.
3. Place dough in an oiled bowl, cover with cling film and leave for 30 minutes to 1 hour.
4. Preheat oven to 220°C. Oil a deep baking tray and heat it in the oven for 5 minutes.
5. Press the dough into the tray and flatten into an oval. Rub olive oil over it. Top with lemon slices and sprinkle with sugar.
6. Bake for 12 minutes.
7. Once cooled, top the focaccia with onion, rocket and pine nuts.

Recipe: Amerae Vercueil
Styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

Go gluten-free with our sprouted bread recipe.

The post Lemon focaccia with rocket and pine nuts appeared first on MyKitchen.

Schiacciata con l’uva is a traditional Tuscan focaccia with grapes made for sharing around a table. Its sweet flavour makes it a delicious summertime treat you can enjoy for Sunday lunch with the fam!

MAKES 1 // COOKING TIME 1 hour 15 min

INGREDIENTS
2 tsp yeast
3 tbsp sugar
1½ cups warm water
2½ cups flour
¼ cup olive oil + to brush
2 tsp salt
1 bunch seedless red grapes

METHOD
1. Place the yeast and 1 tbsp sugar in the water and leave for 5 minutes, until foamy.
2. Bring together the flour, oil, salt and yeast mixture. Knead until the dough is smooth and elastic, about 5 minutes.
3. Form the dough into a ball, place in a greased bowl, cover with cling film and leave to proof for 30 minutes.
4. Preheat oven to 220°C and grease a deep baking tray.
5. Roll out the dough to fit the tray and brush the surface with a little extra oil.
6. Use your fingers to make small indentations all over the bread, then insert the grapes into them. Sprinkle with 2 tbsp sugar.
7. Bake for about 12 minutes, until the bread is golden brown and cooked through.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

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Brinjals are so delicious and are one of the most versatile veggies! Try them in this simple brinjal and feta focaccia for a light summer supper.

SERVES 4 // COOKING TIME 1 hour 40 min

INGREDIENTS
10 g yeast
75 ml lukewarm water
150 g white bread flour
1 tsp sugar
Salt and pepper
3 baby brinjals, very thinly sliced
1 wheel feta
Parmesan, grated, to sprinkle

METHOD
1. Preheat oven to 190°C and line a baking tray with baking paper.
2. Mix the yeast and water until the yeast is totally dissolved.
3. In a deep bowl, mix the flour, sugar and 1 tsp salt. Add yeast mixture and combine with your hands. When the dough starts to come together, transfer it to a floured surface. Knead dough until smooth.
4. Transfer dough to a bowl, cover with cling film and leave to rise in a warm place for 1 hour.
5. Transfer dough to the baking tray. Spread it out and shape it with your hands.
6. Sprinkle the brinjal slices with salt and pepper. Arrange them on the focaccia.
7. Bake for 30–35 minutes, until crispy and golden brown.
8. Remove the focaccia from the oven. Crumble the feta over it and sprinkle with Parmesan. Serve warm.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

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This time of year brings with it the sweetest, ripest berries and we’re here to make the most of them! Our blueberry focaccia is light and fresh, perfect as a summer appetiser.

MAKES 1 // COOKING TIME 1 hour, 30 min

INGREDIENTS
500 g flour
1 tsp salt
1 tsp sugar
3 tbsp olive oil
10 g yeast
2 tbsp butter
2 tbsp honey
1 red onion, peeled and cut into petals
1 brown onion, peeled and cut into petals
Salt and black pepper
½ cup blueberries
1–2 wheels feta, roughly chopped

METHOD
1. Preheat oven to 180°C and grease a baking tray.
2. Mix flour, salt and sugar.
3. Mix 1 tbsp olive oil and 2 cups lukewarm water, then add the yeast. Add ¾ of the flour to the yeast mixture. Mix, adding more flour if needed, until a soft dough forms. Knead the dough for 8–10 minutes until soft and pliable. Cover the dough and leave to proof in a warm spot.
4. Meanwhile, place a pan over medium heat and melt the butter and honey. Fry the onions until caramelised.
5. Once the dough has doubled in size, punch it down. Shape it into an oval and press it flat on the baking tray.
6. Drizzle the dough with 2 tbsp olive oil and sprinkle with salt and pepper. Scatter blueberries, feta and caramelised onions over the dough.
7. Bake for 45–60 minutes, or until the focaccia is baked through and the top is slightly browned. Serve warm.

The post Feta, caramelised onion & blueberry focaccia appeared first on MyKitchen.

If you are looking for a great appetiser the next time you have guests over, a cheesy focaccia always goes down well. We love it because people can grab a slice and walk around and mingle without needing a plate. And our meat-free roast veg and feta flatbread will be a hit all round.

SERVES 4 // COOKING TIME 105 mins

INGREDIENTS
50g butter, plus extra to grease
250g flour, plus extra to dust
4 tsp sugar
10g sachet instant yeast
100 ml milk
80 ml lukewarm water
3 tbsp olive oil
2 tsp salt
200g potatoes, sliced thinly
200g baby marrows, chopped
3 onions, peeled and cut into wedges
1 tsp smoked paprika
2 tsp dried mixed herbs
Salt and black pepper
200g feta

METHOD
1. Preheat oven to 200°C. Grease and flour a baking tray.
2. Sift the flour into a large bowl. Mix in the sugar and yeast and rub in the butter. Create a well in the centre and add the milk, water, 1 tbsp oil and salt. Mix, incorporating the flour from the sides into the centre.
3. Tip out on to a lightly floured work surface. Knead for 10 minutes until soft and pliable, then put in a greased bowl, cover with a damp tea towel and allow to rest for 40 minutes.
4. Place the potatoes, baby marrows and onions in a roasting tin, drizzle with the remaining oil, sprinkle with the smoked paprika and mixed herbs, and season. Roast for 40 minutes, until cooked through.
5. Place the dough on a lightly floured work surface and roll out into two ovals. Transfer to the baking tray and allow to prove for 20 minutes.
6. Scatter the vegetables over the dough and crumble the feta on top. Bake for 20 minutes at the bottom of the oven, until the underside is crisp.

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