Deliciously cheesy bread. This recipe is for a smaller loaf, handy for eating within 2 days. It’s also versatile enough to use for days after the bake when dried out and turned into croutons, breadcrumbs or included in soups or salads.
This famous italian loaf includes part wholemeal flour which gives it a soft flavoursome taste. The key to making the perfect focaccia is adding oil to the base of the pan before laying dough on for its second rise, then drizzling again on top whilst hot straight out of the oven. The oil absorbs into the bread and gives it a chewy wet moreish taste and texture.