Jamie Oliver’s focaccia bread is a simple yet divine recipe that highlights the art of making soft, pillowy bread with a crispy, golden crust. It’s an Italian classic, known for its rich olive oil flavor and airy texture but Jamie adds his own twist with a few flavor boosts. It’s the perfect balance of fluffy interior and crunchy exterior, with holes across the dough that soak up olive oil, garlic and any other toppings you choose. Think of it as the kind of bread you can make for a cozy family dinner or impressing friends at a get-together. It’s an easy entry into homemade bread that makes you feel like you’re sitting in a sun-soaked Mediterranean café.
Jamie Oliver Focaccia Bread Recipe
Ingredients Needed
Here’s what you’ll need to whip up Jamie Oliver’s focaccia bread. The ingredients list is simple and you probably already have most of them in your pantry:
- 500g Strong White Bread Flour: This is key to getting the perfect texture. Strong flour has a higher protein content which gives your bread that chewy, stretchy bite.
- 10g Sea Salt: Salt is crucial for flavor and balancing the richness of the olive oil.
- 7g Dried Yeast: Dried yeast is easier to handle than fresh yeast and it’ll work wonders for the bread’s rise.
- 300ml Lukewarm Water: Water activates the yeast and brings everything together.
- 2 tbsp Olive Oil: For that rich, golden flavor and to coat the dough. Jamie often uses extra virgin olive oil for that fruity kick.
- 1 tbsp Honey or Sugar: This small amount feeds the yeast, helping it rise.
- Fresh Herbs (like rosemary): A typical focaccia topping, rosemary gives the bread an aromatic, earthy vibe.
Toppings can vary but you’ll see Jamie Oliver suggest things like sea salt flakes, garlic, olives or even cherry tomatoes. You can really get creative here!
Equipment Needed
You won’t need too much fancy equipment to make this focaccia. Here’s what you’ll need:
- Mixing Bowl: For combining your dry ingredients and wet ingredients.
- Measuring Cups & Spoons: Precision is key, especially when working with yeast.
- Wooden Spoon or Your Hands: To mix the dough together. You don’t need a stand mixer for this recipe.
- Baking Tray: A large tray, ideally around 12×8 inches, for spreading out your dough. You want to give it room to rise and spread evenly.
- Tea Towel or Plastic Wrap: For covering the dough as it rises.
- Oven: A good preheated oven (220°C/430°F) is essential for achieving that golden crust.
How To Make Jamie Oliver’s Focaccia Bread
- Activate the Yeast: Start by placing your dried yeast into a small bowl with lukewarm water and honey (or sugar). Let it sit for about 5-10 minutes. You’ll notice it should start to foam or bubble which means the yeast is alive and ready to go.
- Mix the Dry Ingredients: In a large mixing bowl, combine the bread flour and sea salt. Create a little well in the center.
- Combine Wet and Dry Ingredients: Once your yeast mixture is ready, pour it into the well in your dry ingredients, along with the olive oil. Stir it together with a spoon or your hands until it forms a sticky dough.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead it for about 10 minutes or until it’s smooth and elastic. This helps develop the gluten which gives the bread its lovely chewy texture.
- First Rise: Place the dough in a lightly oiled bowl, cover with a tea towel or plastic wrap and let it rise for about an hour or until it’s doubled in size.
- Shape the Dough: After the first rise, punch down the dough and then transfer it to a lightly oiled baking tray. Stretch the dough out with your fingers until it fills the tray. Don’t worry about making it perfect; the more rustic, the better.
- Second Rise: Cover the dough and let it rise again for about 30 minutes. In the meantime, preheat your oven to 220°C (430°F).
- Add Toppings: Before baking, use your fingers to dimple the dough, creating little holes across the surface. Drizzle more olive oil on top, sprinkle with sea salt and add any extra toppings like rosemary or garlic. You can really play around with this. add whatever you fancy!
- Bake the Focaccia: Bake for 20-25 minutes or until the top is golden brown and crispy. You want the bottom to sound hollow when you tap it which means it’s fully cooked inside.
- Cool and Serve: Let the focaccia cool for a few minutes before slicing into it. You can serve it as is or drizzle more olive oil for that extra indulgence.
What I Learnt
One of the biggest takeaways from making Jamie Oliver’s focaccia bread is how simple it is to create bakery-quality bread at home. The dough doesn’t need to be overly fussy and there’s no need for special equipment, making it perfect for beginners. The rising process is forgiving, giving you ample time to focus on other things. The flavor is extraordinary-rich from the olive oil, with an unmistakable hint of herbs and the texture is unmatched. The dough, once baked, is soft and light, yet sturdy enough to dip into soup or serve alongside a fresh salad.
Also, the process of dimpling the dough before baking is an underrated trick. Not only does it make the bread look rustic and beautiful but it creates those perfect pockets for oil, herbs and garlic to seep into, making every bite a little celebration of flavor. Lastly, it’s a fun bread to make because you can switch up the toppings. Want something Mediterranean? Throw in some olives. Something sweet? Maybe a little balsamic vinegar drizzle.
Recipe Tweaks For Jamie Oliver’s Focaccia Bread
If you want to get creative with Jamie Oliver’s focaccia recipe, there are tons of ways to put your own spin on it. Focaccia is one of those recipes that’s easy to adapt based on what’s in season or what flavors you’re craving.
Herbs & Spices: The classic version of focaccia calls for rosemary but you can easily switch that up. Fresh thyme, oregano or sage all work wonderfully. For a bit of heat, throw in some crushed red pepper flakes or for an aromatic twist, a pinch of garlic powder or smoked paprika can add a smoky depth.
Cheese: Want a cheesy focaccia? Add some grated Parmesan into the dough or sprinkle it on top before baking. For a richer flavor, you could also go for a melting cheese like mozzarella or fontina which will give you those gooey pockets of cheese throughout the bread.
Olives & Tomatoes: If you’re a fan of Mediterranean flavors, mix in some kalamata olives or sun-dried tomatoes. Just chop them finely or scatter them over the top before baking. They’ll add pops of color and a nice briny bite that pairs well with the soft, airy bread.
Flour Blend: For a twist in texture, consider swapping out some of the all-purpose flour for whole wheat or a 00 flour blend. Whole wheat will give you a slightly nuttier flavor and denser crumb while 00 flour results in a lighter, airier bread.
Infused Oils: Jamie’s recipe calls for olive oil but try infusing the oil with herbs or garlic before drizzling it over the dough. Letting the olive oil sit with fresh herbs like rosemary, thyme or basil will add another layer of flavor to the bread.
Storage Tips For Leftovers
Focaccia is best eaten fresh but if you have leftovers, don’t worry! Storing it properly will keep it soft and flavorful for a couple of days.
Room Temperature: The best way to store leftover focaccia is in an airtight container at room temperature. This prevents it from drying out but still keeps it from getting soggy. It should stay good for about 2-3 days.
Freezing: If you have a lot of leftover focaccia, freezing is a great option. Slice it into pieces and wrap it tightly in plastic wrap, then place it in a freezer-safe bag. When you’re ready to eat, pop it in the oven at 375°F (190°C) for about 10-15 minutes and it will taste almost as good as when it was fresh.
Reheating Tips: Reheating focaccia can sometimes make it a bit tough, so try wrapping it in foil before popping it in the oven. This helps maintain the moisture inside. You can also lightly mist the bread with water before reheating to help it soften.
What To Eat With Jamie Oliver’s Focaccia Bread?
Focaccia isn’t just a snack on its own. it pairs wonderfully with all kinds of dishes, making it a versatile choice for lunch, dinner or even breakfast.
Olive Tapenade or Hummus: A simple and delicious option is dipping your focaccia in olive tapenade or a creamy hummus. The bread’s texture is perfect for soaking up these spreads. Add some fresh veggies on the side, like cherry tomatoes or cucumber slices, for a light, Mediterranean-inspired meal.
Cheese & Charcuterie: Focaccia also makes a great base for a charcuterie board. Top it with some thinly sliced cured meats like prosciutto, salami or mortadella. A few wedges of sharp cheese (think aged Manchego or creamy brie) and a handful of olives can turn this into a feast.
Salads: You can’t go wrong pairing focaccia with a fresh, zesty salad. A classic Greek salad with feta, olives and a lemony dressing is a match made in heaven. Or, go for a light arugula salad with shaved Parmesan and a balsamic glaze.
Soups & Stews: Focaccia is ideal for soaking up soups, especially those with a rich, brothy base like minestrone or a roasted tomato soup. The crispy edges of the focaccia will absorb the flavors while the soft interior will complement the broth perfectly.
FAQs
How Long Does Jamie Oliver’s Focaccia Bread Take To Make?
It takes about 2 hours, including resting time for the dough to rise.
Can I Use A Different Type Of Flour For Jamie Oliver’s Focaccia Recipe?
Yes, you can substitute with whole wheat flour or a gluten-free option, but it might change the texture slightly.
Do I Need A Stand Mixer To Make Jamie Oliver’s Focaccia Bread?
No, you can easily mix and knead the dough by hand. A stand mixer just makes it quicker and easier.
