Mary Berry Focaccia

Mary Berry’s Focaccia is made with strong white bread flour, fast-action dried yeast, olive oil, salt, caster sugar, warm water, and egg, along with flavorful additions like olives, sun-dried tomatoes, Parmesan cheese, garlic, and rosemary. This traditional focaccia recipe creates a delicious bread that takes about 2.5 hours to prepare and can serve up to 10 people.

This Focaccia Recipe Is From Simple Comforts Cookbook by Mary Berry

Mary Berry Focaccia Ingredients:

For the Dough:

• 1lb (450g) strong white bread flour, plus extra for dusting
• ¼oz (7g) fast-action dried yeast
• 1 tbsp olive oil, plus extra for greasing
• ½ tsp salt
• 1 tsp caster sugar
• 10 fl oz (300ml) warm water
• 1 beaten egg
• Sea salt, for sprinkling

For The Flavourings

• 5oz (150g) olives, roughly chopped
• 4oz (100g) sun-dried tomatoes, roughly chopped
• 4oz (100g) Parmesan cheese, finely grated
• 2 garlic cloves, crushed
• 1 sprig of rosemary, snipped into small sprigs

How To Make Mary Berry Focaccia?

1. Preheat the oven and prepare the tin: Preheat the oven to 220°C/200°C fan/Gas 7 (425°F). Lightly grease a 9 x 13in (23 x 33cm) Swiss roll tin with olive oil.
2. Make the dough: In a free-standing mixer with a dough hook, combine the strong white bread flour, fast-action dried yeast, olive oil, salt, caster sugar, and warm water. Mix on medium speed until a smooth dough forms, about 5 minutes. Alternatively, you can mix the ingredients in a bowl and knead by hand for 10–15 minutes.
3. Let the dough rise: Grease a large bowl with olive oil, add the dough, cover with cling film, and let it rise in a warm place for 1–1½ hours, or until doubled in size.
4. Incorporate the flavourings: Transfer the dough to a floured board, knead for 3–4 minutes, then incorporate the roughly chopped olives, sun-dried tomatoes, grated Parmesan, and crushed garlic into the dough.
5. Shape the dough and prove: Spread the dough into the prepared tin. Insert the rosemary sprigs evenly over the top of the dough. Place the tin in a clean plastic bag and leave it to prove in a warm place for about 30 minutes until the dough is light and puffy. Brush the dough with beaten egg and sprinkle with sea salt.
6. Bake the focaccia: Bake in the preheated oven for 25–30 minutes, or until the focaccia is well risen and golden brown on both the top and bottom.
7. Serve: Slice the focaccia and serve with olive oil and balsamic vinegar for dipping.

Recipe Tips:

• Use Warm Water: Make sure the water is warm, not hot, so the yeast can work properly. Hot water can stop the dough from rising.
• Knead Well: Knead the dough until it feels smooth and stretchy. This helps the bread become soft and chewy.
• Let the Dough Rise Enough: Let the dough rise until it’s doubled in size. If you rush this step, your bread might be too dense.
• Mix the Flavourings Evenly: Spread the olives, sun-dried tomatoes, and garlic evenly through the dough, so every bite tastes great.
• Brush with Egg for a Golden Crust: Brushing the dough with beaten egg before baking gives the focaccia a golden, shiny crust that looks delicious.

What To Serve With Focaccia?

This crispy focaccia pairs well with olive tapenade, roasted vegetables, a fresh green salad, or a bowl of minestrone soup. It also can be served alongside charcuterie, cheese, marinated olives, or a tomato and mozzarella salad for a tasty lunch or dinner.

How To Store Leftovers Focaccia?

• Refrigerate: First, let the leftover focaccia cool to room temperature. Then, wrap it tightly in plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 3 days.
• Freeze: Let the focaccia cool completely before freezing. Wrap it tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe bag. Store in the freezer for up to 2 months. To thaw, leave it at room temperature or in the refrigerator overnight before serving.

How To Reheat Leftovers Focaccia?

• In The Oven: Preheat the oven to 180°C (350°F). Place the leftover focaccia on a baking sheet and cover it with foil. Reheat for 10-15 minutes until warmed through.
• In The Microwave: Place a slice of focaccia on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds until warm.
• In The Air Fryer: Preheat the air fryer to 160°C (320°F). Place the focaccia in the basket and heat for 3-5 minutes until crispy and warm.

Mary Berry Focaccia Nutrition Facts

Serving Size: 1 slice (approximately 57g)

• Calories: 142
• Total Fat: 4.5g
• Saturated Fat: 0.5g
• Cholesterol: 0mg
• Sodium: 400mg
• Potassium: 47mg
• Total Carbohydrate: 20.4g
• Dietary Fiber: 0.9g
• Sugars: 0.6g
• Protein: 3.8g

Try More Mary Berry Recipe:

• Mary Berry Leek and Bacon Quiche
• Mary Berry Vegetable Kebabs
• Mary Berry Pan Fried Falafel
• Mary Berry Mushroom And Asparagus Risotto