I still remember the first time I tried focaccia. I was wandering through a small Italian market in Florence. The smell of golden, crispy bread infused with olive oil and fresh rosemary was irresistible. I bought a warm piece from a local baker and took a bite. The outside was perfectly crisp, the inside soft and pillowy, and every flavor popped in my mouth. That experience stayed with me. Later, I discovered that making focaccia at home is not only possible but also incredibly satisfying. Jamie Oliver’s version caught my attention because it’s approachable, forgiving, and absolutely delicious.
Jamie Oliver’s Focaccia Bread Recipe
Jamie Oliver’s focaccia is the kind of recipe that turns your kitchen into a cozy Italian bakery. His approach balances simplicity and flavor, so even if you are new to bread baking, you can achieve that soft, airy interior with a slightly crunchy exterior. He emphasizes the beauty of letting the dough rise, using olive oil generously, and adding fresh herbs. The result is a bread that feels rustic but tastes like it belongs in a high-end Italian restaurant.
Ingredients Needed
I like to keep my pantry organized, so before diving into baking, I always lay out every ingredient. Here’s what you’ll need for Jamie Oliver’s focaccia:
- 500 grams strong white bread flour
- 7 grams dried yeast or 15 grams fresh yeast
- 2 teaspoons salt
- 325 ml warm water
- 3 tablespoons olive oil, plus extra for drizzling
- Fresh rosemary, roughly chopped
- Sea salt flakes for topping
The beauty of this list is that these are simple ingredients, but combined they produce an extraordinary bread. The olive oil is key, both in the dough and for drizzling, giving focaccia its signature golden hue and flavor.
How To Make Jamie Oliver’s Focaccia Bread
I remember the first time I kneaded this dough. It felt sticky, almost rebellious, but after a few minutes, it transformed into something silky and elastic. Here’s a step-by-step guide:
- Activate the yeast: Mix the yeast with warm water and a pinch of sugar. Let it sit until it bubbles.
- Mix the dough: In a large bowl, combine flour and salt. Slowly pour in the yeast mixture and 3 tablespoons of olive oil. Stir until it starts forming a dough.
- Knead the dough: Turn the dough onto a floured surface. Knead for 8-10 minutes until smooth and elastic.
- First rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and leave it in a warm place for 1-2 hours. It should double in size.
- Shape the focaccia: Transfer the dough to an oiled baking tray. Press your fingers gently into the dough to create dimples.
- Add toppings: Drizzle olive oil generously. Sprinkle rosemary and sea salt flakes evenly.
- Second rise: Let the dough rest for 20-30 minutes before baking.
- Bake: Preheat your oven to 220°C (425°F). Bake for 20-25 minutes until golden and crisp.
The moment you pull the bread from the oven, the aroma fills the kitchen, and I guarantee it’s impossible to resist a taste while it’s still warm.
Ingredient Science Spotlight
Bread baking is full of fascinating science. I always find it mind-blowing how simple ingredients transform:
- Yeast: This tiny organism feeds on sugars and produces carbon dioxide. That’s what makes your dough rise.
- Flour: Strong bread flour contains more gluten, which forms a network trapping the gas. This gives focaccia its soft, airy interior.
- Olive oil: Not just for flavor. It tenderizes the dough and keeps the bread moist.
- Salt: Enhances flavor and controls yeast activity so your bread doesn’t over-proof.
Understanding the ’why’ behind each ingredient helps you tweak the recipe confidently.
Expert Tips
From my experiments and Jamie’s insights, here are some pro tips:
- Always use warm water. Too hot can kill yeast. Too cold slows it down.
- Don’t rush the rising. The longer it rises, the more flavor develops.
- Use your fingertips, not a rolling pin. The dimples hold the oil and toppings perfectly.
- Bake on the middle rack for even browning.
- Cool slightly before slicing, but never resist tearing a warm corner.
Recipe Variations
I love experimenting with focaccia. Here are a few ways to change things up:
- Cheese focaccia: Sprinkle grated Parmesan or mozzarella before baking.
- Vegetable focaccia: Top with thin slices of zucchini, cherry tomatoes, or caramelized onions.
- Herb twist: Try thyme, oregano, or a mix of Mediterranean herbs instead of rosemary.
- Sweet version: Drizzle with honey and sprinkle with crushed nuts for a dessert-style bread.
Every variation tells a different story and transforms a simple bread into something uniquely yours.
Final Words
Baking Jamie Oliver’s focaccia taught me patience, mindfulness, and joy. It’s more than bread; it’s an experience. From the sticky dough to the golden finished loaf, every step feels rewarding. Sharing it with friends or family instantly creates connection, warmth, and appreciation for simple, honest food.
FAQs
What Makes Jamie Oliver’s Focaccia Bread Recipe Different?
Jamie Oliver’s focaccia uses a simple, yet flavorful mix of ingredients, with a generous amount of olive oil to create a rich texture and crispy crust.
Can I Make Jamie Oliver’s Focaccia Bread Without A Stand Mixer?
Yes! You can mix the ingredients by hand. Just make sure to knead the dough well to develop its structure.
How Long Does Jamie Oliver’s Focaccia Bread Need To Rise?
The dough should rise for about 1 hour or until it doubles in size. If you have time, you can let it rise longer for extra flavor.