Honey focaccia
Soft, spongy & undeniably moreish
Honey focaccia
Soft, spongy & undeniably moreish
Serves 12
DifficultyNot too tricky
Nutrition per serving
-
Calories 192 10%
-
Fat 4g 6%
-
Saturates 0.7g 4%
-
Sugars 5.1g 6%
-
Salt 0.3g 5%
-
Protein 5.2g 10%
-
Carbs 35.9g 14%
-
Fibre 1.3g -
Of an adult's reference intake
Tap For Method
Ingredients
- 500 g strong bread flour , plus extra for dusting
- 1 x 7 g sachet of dried yeast
- 50 g natural yoghurt
- 3 tablespoons runny honey
- olive oil
- extra virgin olive oil
- 1 sprig of rosemary , optional
Tap For Method
The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
Tap For Ingredients
Method
GET AHEAD You can do this on the day, if you prefer. Put the flour and 1 level teaspoon of sea salt into a large bowl and make a well in the middle. In a jug, mix the yeast into 300ml of lukewarm water, stir in the yoghurt and 1 tablespoon of honey, and leave for a few minutes. Now, gradually pour the mixture into the well, stirring and bringing in the flour from the outside to form a dough. Knead on a flour-dusted surface, picking the dough up and slapping it back down, for 10 minutes, or until smooth and springy. Place in a lightly oiled bowl, cover and refrigerate overnight. If making on the day, cover with a clean damp tea towel and prove in a warm place for 1 hour, or until doubled in size.
ON THE DAY Lightly oil a deep baking tray (30cm x 40cm). Tip in the dough, pull and stretch it out to fill the tray, then use your fingers to gently push down and create lots of dips and wells. Drizzle with a little olive oil and sprinkle generously with black pepper and a little sea salt, cover the tray with a clean damp tea towel, then prove in a warm place for 1 hour, or until doubled in size.
TO SERVE Preheat the oven to 220°C/425°F/gas 7. Very carefully – to keep the air in the dough – transfer the tray to the bottom of the oven and bake for 25 minutes, or until golden and cooked through. Drizzle and brush with 2 tablespoons of extra virgin olive oil and the remaining honey – I like to use a sprig of rosemary to do this – and move to a board ready to slice.
ON THE DAY Lightly oil a deep baking tray (30cm x 40cm). Tip in the dough, pull and stretch it out to fill the tray, then use your fingers to gently push down and create lots of dips and wells. Drizzle with a little olive oil and sprinkle generously with black pepper and a little sea salt, cover the tray with a clean damp tea towel, then prove in a warm place for 1 hour, or until doubled in size.
TO SERVE Preheat the oven to 220°C/425°F/gas 7. Very carefully – to keep the air in the dough – transfer the tray to the bottom of the oven and bake for 25 minutes, or until golden and cooked through. Drizzle and brush with 2 tablespoons of extra virgin olive oil and the remaining honey – I like to use a sprig of rosemary to do this – and move to a board ready to slice.
Related recipes
© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited