Homemade Focaccia Bread

So I was smittened by the sweet success of my first loaf of homemade bread
So much so that I have been feeding my family plenty of ‘experimental’ homemade bread lately

My toddler now exclaims ‘BREAD’ whenever he sees me knead a dough

No, I still haven’t gotten a bread machine
and yes I am having fun with all the kneading and punching

Kind of a good way to get a workout without leaving home

I am in this craze for good healthy gourmet bread recipe
and I am dreaming of freshly baked Cedele bread from my oven

So I have always like Focaccia bread
even more so after our visit to the Cinque Terre in 2008

The Cinque Terre basically means ‘The Five Lands’ in Italian and is made up of 5 villages sitting at a rugged portion of coast on the Italian Riviera
People there believe that Focaccia orignated from them and we get to eat authentic Focaccia when we were there

Here in Singapore, I don’t remember seeing Focaccia bread being sold in supermarkets
neither can I get them in petrol kiosks, where I usually go for my emergency loaf

So I have been trying to find a good recipe for Focaccia bread, just like those serve before your main course in restaurants

Most of them I found either have too much of the ingredients I don’t like or too little of the ingredients I like

I ended up with a modified recipe which matches the Focaccia I have in mind

And I am so happy and almost in disbelief

cos, I JUST MADE MY OWN Focaccia bread !

Yiiikkkes !!!

Homemade Focaccia Recipe


2 3/4 cups all purpose flour
1 tsp salt
1 tsp white sugar
1 tsp active dry yeast
2 tsp dried oregano
2 tsp dried thyme
2 tsp dried rosemary
1 tsp dried basil
1 pinch ground black pepper
1 cup water
3 tbsp olive oil

1. In a large bowl, stir together flour, salt, sugar, yeast, oregano, rosemary, thyme, basil and black pepper. Mix in 1 tbsp olive oil and water
2. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic
3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil
4. Cover with a damp cloth and let rise in a warm place for 30 minutes
5. Punch dough down and place on greased baking tin of 12 inch by 12 inch
6. Let it rise for another 30 minutes
7. Preheat over to 230 deg C
8. Brush top with remaining olive oil
9. Bake in preheated over for 15 min or until golden brown

Serve warm
and remember to dip it with extra virgin olive and freshly ground black pepper
Buon Appetito !




    • malmal says:

      hey jayne glad to see your blog back 🙂 this recipe is fairly easy…kneading wasn’t that tough and I realized that anything that requires more than 4 cups of flour will be too strenuous to knead with my feeble arms …

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