Focaccia from River Cottage Every Day (page 80) by Hugh Fearnley-Whittingstall

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Dukka

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires 2-3 hours to prepare. See recipe for variations.

  • sarahj22 on January 12, 2018

    I don't bake much bread but this is my go-to recipe when I do. The instructions are clear and it always seems to turn out beautifully. The directions state to 'lightly' coat the baking tray with oil but be careful not to scrimp too much, as this is what gives the focaccia its distinctive yellowish crust. But even when I used too little oil it was still absolutely delicious. I like serving this with dipping oil and balsamic, pesto, olives, charcuterie, etc.

  • Rutabaga on January 04, 2017

    I mixed up this dough before work with a little chopped rosemary, let it rise for an hour, then pressed it out onto the pan and popped it in the fridge. When I returned in the evening, we were able to enjoy fresh baked bread for dinner without having to wait out the longer baking time required of larger loaves. The entire family loved it. As I used a half sheet pan, next time I need to be careful not to press the dough out too thinly. For the ideal height, one batch shouldn't be stretched beyond half of the pan.

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