Easy Garlic & Oregano Focaccia
I love a focaccia. Soft pillowy dough with a beautiful olive oil flavour, topped with beautiful herbs, garlic and most importantly, sea salt.
This bread is beautiful with soups, pasta dishes, salads or on its own. It is also fab to use after a day or two as croutons. YUM!
If the loaf is too big and you can't eat it all, you can also freeze some, which is great and saves on food waste!
4 Cups Bread Flour
2tsp Sea Salt (I used Maldon)
1 Packet of Active Yeast
2 Cups Warm Water
Extra Virgin Olive Oil
2 Sprigs of Oregano
3 Cloves of Garlic (Chopped)
- In a mixing bowl with a dough hook, add the flour salt and yeast. Mix to combine.
- Now add the warm water and turn on the mixer at a medium speed. Leave to knead for 5-8 minutes.
- Oil a large bowl ready to add the dough. Once the dough has kneaded and has come together add to the well oiled bowl.
- Cover with cling film and a tea towel and allow to rise in a warm area for an hour.
- After an hour, check the dough. It may have risen and possibly doubled in size.
- Now, oil the pan you will be baking the bread in. Pour the dough into the baking pan and push out to the edges. Add dimples to the top and sprinkle fresh garlic, oregano leaves and sea salt over the top. (See Image)
- Cover and leave to rise again for 20 minutes. Preheat the oven to 240c.
- Now, uncover the dough and add to the oven. Bake for 20 minutes, until lovely and brown on top.