I’ll never forget the first time I baked a loaf of focaccia. It was a rainy afternoon, the kind where you just want to cozy up and make something that fills the house with warmth and aroma. I had a vague memory of Jamie Oliver’s recipes from my childhood-his voice was like a friendly companion in the kitchen. So, I turned to his famous focaccia bread recipe.
As soon as that dough started rising, I knew it was going to be special. The golden, soft loaf that emerged from the oven was perfect: crunchy on the outside, pillowy on the inside, and full of flavor. The experience made me realize why bread-baking is such a rewarding ritual-it connects you to something primal and satisfying.
Now, let’s break down everything you need to know to recreate that same magical focaccia at home. From the ingredients to the steps and even some expert tips, you’ll be able to master this classic in no time.
Jamie Oliver’s Focaccia Bread Recipe
I remember the first time I tried Jamie’s focaccia recipe-it felt approachable yet elevated. Jamie’s twist on the traditional focaccia not only made it easier to follow but also gave the dough that perfect balance of texture and flavor.
Here’s how I’ve always made it, and how you can too:
- Resting time is key. It’s tempting to rush the dough, but this recipe allows the yeast to do its thing and create those air bubbles that give focaccia its characteristic lightness.
- Olive oil is your friend. It’s not just for drizzling on top-it’s part of the dough, too, creating that golden, crispy crust.
- Herbs and toppings: Jamie’s recipe lets you get creative with toppings. I love adding rosemary and garlic, but olives and sun-dried tomatoes work wonders, too.
Ingredients Needed
Jamie Oliver’s focaccia recipe calls for simple ingredients that you can find easily in most kitchens, yet they come together to create something extraordinary. Here’s the rundown:
- Strong white bread flour: This flour has a higher gluten content, which helps the dough rise and gives it that perfect chewy texture.
- Yeast: Active dry yeast or instant yeast both work well. Yeast brings the magic by making the dough rise.
- Warm water: It activates the yeast. Too hot and it’ll kill the yeast, too cold and it won’t rise properly.
- Olive oil: Use a good-quality extra virgin olive oil, as it enriches the dough and adds depth to the flavor.
- Sugar: A pinch of sugar helps to feed the yeast and speed up the rising process.
- Salt: Balances the flavors and controls the yeast’s fermentation rate.
- Herbs and garlic (optional): Rosemary is classic, but thyme, sage, or garlic cloves give extra flavor. You can experiment with what you love most.
- Toppings: Sea salt flakes, olives, or sun-dried tomatoes are great additions.
How To Make Jamie Oliver’s Focaccia Bread
Making Jamie’s focaccia recipe is simple, but there are a few key moments to pay attention to. Here’s the breakdown:
- Make the dough: Combine your flour, yeast, sugar, and salt in a bowl. Slowly add warm water and mix until it forms a sticky dough.
- Knead the dough: I like to get my hands into it, kneading for about 8-10 minutes until the dough is smooth and elastic.
- Let it rise: Place the dough in a bowl, cover it, and let it rest for an hour or until it doubles in size. This step is essential for creating the fluffy texture.
- Shape the dough: Once risen, punch it down and spread it onto a baking tray lined with parchment paper. Gently press your fingers into the dough, creating those signature dimples.
- Top it off: Drizzle olive oil generously over the dough and sprinkle with herbs and salt. I often scatter rosemary and garlic for extra flavor.
- Bake: Pop it into a preheated oven at 400°F (200°C) for around 25 minutes or until golden brown.
Ingredient Science Spotlight
What makes focaccia so delicious? Let’s take a closer look at the science behind it:
- Flour: The high gluten content in strong white bread flour gives focaccia its soft, chewy structure. It allows the dough to trap air bubbles, resulting in a light, airy loaf.
- Yeast: Yeast eats the sugars in the flour and produces carbon dioxide, which causes the dough to rise. The longer the dough rises, the more flavor it develops.
- Olive oil: Olive oil adds both moisture and fat to the dough. It creates that crisp outer layer, while keeping the inside soft. The oil also prevents the dough from drying out during the rise.
- Salt: Salt doesn’t just add flavor; it also strengthens the gluten in the dough. It helps control the yeast’s activity, ensuring the bread doesn’t rise too quickly and become too airy.
Expert Tips
- Don’t rush the rise: Allow the dough time to rise properly. If you skip this step, your focaccia won’t have that signature light texture.
- Use a high-quality olive oil: The olive oil in this recipe is crucial. Go for a flavorful, extra virgin olive oil. It makes a noticeable difference in the taste.
- Experiment with toppings: While rosemary is traditional, try other herbs like thyme or basil. For a savory twist, sun-dried tomatoes or olives make an excellent choice.
- The dimple effect: Pressing your fingers into the dough creates those beautiful dimples. Not only does this give the bread texture, but it also allows the olive oil to pool and bake into the dough.
Recipe Variations
There are so many ways to make Jamie’s focaccia your own. Here are a few variations I’ve tried and loved:
- Garlic and Parmesan: Add freshly minced garlic to the dough and sprinkle grated Parmesan on top before baking. The result is a flavorful, cheesy twist.
- Caramelized onions and olives: For a richer flavor, top your focaccia with caramelized onions and kalamata olives. It gives the bread an earthy depth.
- Herb and sun-dried tomato: If you’re a fan of Mediterranean flavors, scatter chopped sun-dried tomatoes and mixed herbs (like oregano and basil) over the top.
- Sweet focaccia: For a sweeter version, drizzle the dough with honey before baking, then top it with fruit like figs or peaches.
Final Words
Baking focaccia can feel like a small victory in the kitchen. The moment you pull that golden loaf out of the oven and break it open, you realize how rewarding something as simple as bread can be. It’s the perfect comfort food, great for dipping into olive oil or serving alongside pasta and salads. And when you make it yourself, there’s a sense of pride that comes from turning humble ingredients into something so extraordinary.
FAQs
What Makes Jamie Oliver’s Focaccia Bread So Special?
Jamie’s focaccia has a super soft, fluffy texture with a golden, crispy crust. His recipe adds a lot of flavor with fresh rosemary and olive oil.
How Long Does Jamie Oliver’s Focaccia Take To Make?
The whole process takes about 2 hours, including rising time. It’s worth the wait for that perfect texture.
Can I Add Toppings To Jamie Oliver’s Focaccia Bread?
Yes! You can add things like olives, sun-dried tomatoes, or garlic to customize it to your liking.