Hairy Bikers Focaccia Bread Recipe

This golden, chewy Hairy Bikers Focaccia Bread Recipe is made with strong white flour, fresh rosemary, and plenty of olive oil, ready in under three hours. Sinking your fingers into the pillowy dough to create those signature dimples allows the sea salt and oil to pool beautifully in the crust. I find this simple bake consistently delivers better results than anything I buy at the supermarket.

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Why This Classic Works

The Hairy Bikers are masters of unpretentious food, and this bread is no exception. The high hydration in the dough ensures the crumb remains open and moist, preventing that heavy, cakey texture some homemade breads suffer from. It relies on simple staples, proving you don’t need a sourdough starter to get professional results.

I learned the hard way not to skimp on the olive oil during the finishing stage. Using plenty of oil on the baking tray and over the dough gives the bottom a fried crunch while keeping the top tender and golden. It might feel like too much oil at first, but the bread drinks it up as it bakes.

Hairy Bikers Focaccia Bread Recipe Ingredients

• 500g strong white bread flour
• 7g sachet fast-action dried yeast
• 1 tsp caster sugar (to help the yeast)
• 2 tsp fine sea salt (for the dough)
• 350ml lukewarm water
• 5 tbsp extra virgin olive oil, divided (2 for dough, 3 for tray/topping)
• 2 sprigs fresh rosemary, needles picked
• 1 tsp flaky sea salt (Maldon is ideal for the top)

How To Make Hairy Bikers Focaccia Bread Recipe

1. Mix the dough: In a large mixing bowl, combine the flour, yeast, sugar, and fine sea salt. Make a well in the centre and pour in the lukewarm water and 2 tablespoons of the olive oil. Mix with a wooden spoon or your hands until the ingredients form a rough, sticky dough.
2. Knead well: Tip the dough onto a clean surface (avoid adding too much extra flour) and knead for 10 minutes until smooth and elastic. If using a stand mixer with a dough hook, knead on low speed for 5-7 minutes.
3. First rise: Place the dough into a lightly oiled bowl, cover with a damp tea towel or cling film, and leave in a warm place for about 1 hour, or until doubled in size.
4. Shape and rest: Generously oil a rectangular baking tray (approx 30x20cm) with 1 tablespoon of olive oil. Tip the risen dough into the tray and gently stretch it towards the corners. If it springs back, let it rest for 5 minutes and try again. Cover and leave for a second rise of 30-40 minutes until puffy.
5. Dimple and bake: Preheat the oven to 220°C (200°C fan/Gas 7). Drizzle the remaining 2 tablespoons of olive oil over the dough. Press your fingers deep into the dough to create dimples. Scatter the rosemary and flaky sea salt over the top. Bake for 20-25 minutes until golden brown and hollow when tapped.

Recipe Tips

• Check your water temperature: The water should be hand-hot, roughly body temperature. If it is too hot, it will kill the yeast; too cold, and the rise will be sluggish.
• Don’t hold back on the dimpling: When you press your fingers into the dough, go right down until you feel the tray. This prevents the dough from rising into a giant balloon and creates the pockets for the oil.
• Use a metal tray: A metal baking tray or tin conducts heat faster than glass or ceramic, ensuring the bottom of the focaccia fries in the oil and becomes properly crisp.

What To Serve With Focaccia Bread

This bread is robust enough to serve alongside hearty pasta dishes like lasagne or carbonara, where it can mop up the sauces. It also pairs brilliantly with a simple antipasti board featuring cured meats, cheese, and a balsamic vinegar dipping bowl.

How To Store

Focaccia is best eaten the day it is made. Leftovers can be stored in an airtight container at room temperature for up to 2 days; refresh it in a hot oven for 5 minutes before serving. For longer storage, freeze slices in a ziplock bag for up to 1 month.

FAQs

• Why is my focaccia dense?
  This usually happens if the yeast was old or the water was too hot. It can also occur if you added too much extra flour during kneading; the dough should remain slightly tacky.
• Can I add other toppings?
  Yes, the Hairy Bikers often suggest cherry tomatoes or olives. Press them deep into the dough during the dimpling stage so they don’t burn.
• Do I need strong bread flour?
  Yes, strong flour has a higher protein content which develops the gluten needed for the chewy, airy structure. Plain flour produces a softer, more cake-like texture.

Nutrition

• Calories: 240 kcal
• Total Fat: 8g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 550mg
• Total Carbohydrate: 45g
• Protein: 7g

Try More Recipes:

• Hairy Bikers Caesar Salad Recipe
• Hairy Bikers Glamorgan Sausage Recipe
• Hairy Bikers Devilled Kidneys Recipe