Three flavour focaccia Recipe

This Three Flavour Focaccia is a soft and fluffy recipe, which is made with fragrant rosemary and sweet balsamic onions. It’s the perfect appetizer for sharing, an impressive and versatile loaf ready in under two hours.

Three Flavour Focaccia Ingredients

A simple dough with three delicious, distinct toppings.

For the Dough:

• 400g strong white bread flour, plus extra for dusting
• 100g fine ground semolina flour
• 1 x 7g sachet of dried yeast
• ½ tablespoon golden caster sugar
• ½ tablespoon fine sea salt
• 300ml lukewarm water
• Olive oil & extra virgin olive oil

For the Balsamic Onion Topping:

• 2 red onions, finely sliced
• A few sprigs of fresh thyme
• 6 tablespoons balsamic vinegar

For the Basil & Cherry Tomato Topping:

• 1 large handful of ripe cherry tomatoes, halved
• 1 bunch of fresh basil (30g), leaves picked
• 2 cloves of garlic, peeled and sliced
• A tiny splash of white wine vinegar

For the Three-Cheese & Rosemary Topping:

• 30g Taleggio cheese
• 30g soft goat’s cheese
• A handful of grated Parmesan cheese
• 1 sprig of fresh rosemary

How To Make Three Flavour Focaccia

A step-by-step guide to this wonderfully soft, chewy, and versatile bread.

1. Make the Dough: In a large bowl, mix the flours and salt. In a jug, dissolve the yeast and sugar in the lukewarm water and let it froth up for a few minutes. Make a well in the center of the flour, pour in the yeast mixture, and gradually bring the flour in from the sides to form a soft, sticky dough.
2. Knead and First Rise: Knead the dough on a lightly floured surface for about 5 minutes, until it is smooth and springy. Place the dough in a lightly oiled bowl, cover with a tea towel, and leave it in a warm place to prove for about 30 minutes, or until it has doubled in size.
3. Prepare the Toppings: While the dough rises, preheat your oven to 220°C/425°F/gas 7. Prepare your toppings in separate bowls:
   • Onion: Gently fry the sliced onions and thyme in 2 tablespoons of olive oil for 5 minutes. Add the balsamic vinegar, let it reduce for a minute, then set aside to cool.
   • Tomato: Toss the halved tomatoes with chopped basil, sliced garlic, a drizzle of olive oil, and a splash of white wine vinegar. Season with salt and pepper.
   • Cheese: Have your cheeses and rosemary leaves ready.
4. Shape and Dimple: Once the dough has risen, place it on a large baking tray and spread it out evenly with your hands. Use your oiled fingertips to ‘dimple’ the dough all over, pressing down firmly but not all the way through to the base.
5. Top and Second Rise: Mentally divide the dough into three sections. Spread the balsamic onions over one third, the tomato mixture over the second, and crumble the Taleggio and goat’s cheese over the final third. Sprinkle the cheese section with grated Parmesan and rosemary leaves. Drizzle the whole focaccia with extra virgin olive oil and a sprinkle of sea salt. Let it prove for a further 20 minutes.
6. Bake and Serve: Bake for 20 minutes, until the focaccia is golden on top and soft in the middle. Serve warm.

Recipe Tips

For the most authentic and perfectly textured focaccia.

• How to get the classic dimples? The signature dimples are easy to create! After spreading the dough in the tray, coat your fingertips in olive oil and press them firmly all over the dough, creating deep indentations. This not only looks beautiful but also creates little pools to hold the olive oil and toppings.
• Why is my dough so sticky? Don’t be afraid of a sticky dough! A high hydration (wet) dough is the secret to a light, airy, and moist focaccia crumb. Use oiled hands to handle and spread the dough in the pan to prevent it from sticking to you.
• Can I make the dough ahead of time? Absolutely. After kneading, you can place the dough in a lightly oiled, covered bowl in the refrigerator for up to 48 hours. This slow fermentation will develop a more complex and delicious flavor.
• Can I use different toppings? Yes! This three-flavor idea is just a starting point. Focaccia is a wonderful canvas for all sorts of toppings, like sliced olives, sun-dried tomatoes, or different cheeses.

What To Serve With Three Flavour Focaccia

Classic accompaniments for this fresh, homemade bread.

Warm, fresh focaccia is incredibly versatile. It’s perfect for:

• Dipping into a small bowl of extra virgin olive oil and balsamic vinegar
• Serving alongside a hearty soup or a stew
• As a base for a rustic open-faced sandwich
• As part of a larger antipasto platter with cured meats and other cheeses

How To Store Focaccia

Keeping your homemade loaf fresh.

• Room Temperature: Focaccia is at its absolute best on the day it is baked. To store leftovers, wrap the cooled bread in foil or place it in a paper bag. It will keep at room temperature for 1-2 days.
• Reheat: To refresh the bread and bring back its soft texture, you can warm it in a 180°C/350°F oven for about 5-10 minutes.

Three Flavour Focaccia Nutrition Facts

An estimated guide per serving.

• Calories: 380 kcal
• Carbohydrates: 60 g
• Protein: 12 g
• Fat: 10 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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