5 hours Ago By Talya Honebeek
Whether you prefer a classic farmhouse loaf or a crispy sourdough , there's nothing better than a freshly baked loaf of bread. But while most UK households eat bread each week, many are put off making their own due to a lack of time, equipment or experience. Bread doesn't need to be complicated, however, with many recipes requiring just a handful of ingredients and minimal cooking steps.
One such example is focaccia bread, which can be prepared in just five minutes using a handful of key ingredients. Focaccia is a flat, leavened Italian bread often served alongside olive oil and herbs. Food blogger Alexandra shared a simple recipe for "the best" focaccia bread on her blog, Alexandra Cooks.
She said "cold, refrigerated dough" is the secret to the best focaccia, she added: "Allowing the dough to rest 18 to 48 hours in the fridge will yield extra-pillowy and airy focaccia, though if you are pressed for time, you can make this start-to-finish in three hours. "It emerges soft and pillowy, olive oil-crusted, golden all around, and it’s completely irresistible." Her simple, five-ingredient recipe requires just five minutes of hands-on time and no kneading or special equipment.
Here is everything you'll need to try it yourself at home. Ingredients 512g plain flour Two teaspoons of salt Two teaspoons of instant yeast Two cups/470ml water Olive oil Start by whisking together the flour, salt and yeast. Add the water, using a spatula to stir the two together.
Slick the dough with olive oil and then cover the bowl with a lid or cloth bowl cover. Alexandra stresses the importance of adding the olive oil, especially if using a tea towel to cover the bowl instead of a lid or clingfilm. She said: "If you do not slick the dough with enough oil, you risk the dough drying out and forming a crust over the top layer.
" Next, place it into the fridge and leave to rise for 12 to 18 hours (or for as long as three days). Remove from the fridge and take off the cover. Deflate the dough and transfer to an oiled tin - Alexandra recommends a 9x13 inch baking tin.
Leave the dough for another two to four hours until it has spread out to fill the tin. Preheat the oven to 220°C. Sprinkle rosemary over the dough (optional) and then pour two tablespoons of olive oil over the dough, and using your fingers, press straight down to form deep dimples.
Sprinkle with flaky sea salt and bake in the oven for 25 minutes or until golden all around before placing on a cooling rack..
