&nsbp;
Search
Close

Wood-Fired Focaccia

Total Time 2hr 10 mins
Serves 6 people
Print
  • Wood-Fired Focaccia
  • Wood-Fired Focaccia
Prep Time
1hr 45 mins
Cook Time
25 mins
Total Time
2hr 10 mins

Crispy, salty crust with a fluffy centre, nothing is more rewarding than a freshly baked focaccia bread coming out of a wood-fired oven. The secret? Spray some water in the oven chamber to create some steam and puff the dough up.

Ingredients

  • 250g strong white bread flour
  • 250g “tipo 00” flour
  • 2 tsp fine sea salt
  • 75ml extra virgin olive oil
  • 7g active dry yeast
  • 325ml warm water
  • For the topping:
  • 15ml extra virgin olive oil, mixed with 15ml water
  • Semolina or polenta for dusting
  • 1 tsp salt flakes
  • 2 large sprigs of rosemary

Method

  1. Combine the flours in a large mixing bowl with the salt. Mix well, make a hole in the middle and add the olive oil, plus water that has been previously mixed with the yeast. Stir together until you have a soft, but not too sticky dough.
  2. Knead until soft and elastic; in a food mixer, on a medium-slow speed for about 7 minutes, or by hand on a lightly oiled work surface for 10-12 minutes. Put the dough on a lightly oiled baking tray and leave to rise in a warm place for 40 minutes until roughly doubled in size.
  3. Pre-heat your wood-fired oven to 200°C.
  4. Knock back the dough, and lightly dust the baking tray with semolina or polenta. Gently press the dough out with your fingers to fit the baking tray. Brush with olive oil and leave to rise again for about another 45 minutes, until doubled in size again.
  5. Whisk together the remaining 15ml olive oil with 15ml water until emulsified. Poke some dimples into the surface of the focaccia with your fingertips. Pour the oil-and-water mixture on top and scatter with the salt flakes and rosemary leaves dipped in some oil, then place in the oven and squirt with the help of a spray a little water into the base of the oven.
  6. Bake for about 25 minutes, or until golden on top – keep an eye on it, you may need to cover it with tin foil. The focaccia is best eaten warm.

Latest Recipes

Beef Bourguignon

Beef Bourguignon

Roast Tomato Tart

Roast Tomato Tart

Yoghurt Flatbreads

Yoghurt Flatbreads

Explore Other Cooking Methods

Joe Botham, Owner of Baratxuri Restaurant (Ramsbottom)

My Fuego wood fired pizza oven...

“Our Fuego wood oven has transformed our restaurant! As a piece of kit, it is extremely versatile and controllable, allowing us to roast all of our meats and vegetables in the wood burning oven as well as using it as a charcoal grill during service. The flavour of everything coming out of the Fuego clay pizza oven is incredible due to the amazing smoky, charred tones added to the smell and taste of everything that’s cooked in it. It is not expensive to run as all the kiln-dried wood we use heats the wood fired pizza oven pretty quickly and it retains its temperature really well, only needing to add logs to the fire a few times over the course of service.”

Joe Botham, Owner of Baratxuri Restaurant (Ramsbottom)
Claire & James, Owners of Thrush Nest Luxury Holiday Cottages (York)

My Fuego wood fired pizza oven...

“We wanted a traditional wood oven that ticked lots of boxes, for us it had to be made of brick for the authentic feel, have amazing functionality and great quality. Our Fuego clay pizza oven ticks them all. Our pizza nights are such a fantastic feature for the guests that stay in our holiday cottages and it’s a great way of bringing friends and family together for making those special memories. Highly recommended”

Claire & James, Owners of Thrush Nest Luxury Holiday Cottages (York)
Dominic Reeve, Owner Lord Stones Country Park (North York Moors)

My Fuego wood fired pizza oven...

“The traditional methods used within its construction and the unrivalled ability to retain heat have thoroughly impressed us. It has been a welcome addition to our BBQ and live music events. We cannot recommend the Fuego brand enough and it has been extremely popular with our chefs and customers alike.”

Dominic Reeve, Owner Lord Stones Country Park (North York Moors)
Fuego Reviews