Focaccia Bread, made with Rapeseed Oil

Rapeseed oil focaccia

This focaccia recipe makes two loaves or eight buns

200ml hot water

200ml cold milk

1 Tbsp fast action yeast

1 Tbsp sugar

1 egg

26oz strong white flour / bread flour

100ml rapeseed oil

1 tsp salt

2 pinch Halen mon sea salt

2 pinch rosemary

  • Preheat your oven to 180’c and place your oven rack onto the middle shelf
  • Place water,milk and sugar in a bowl (check temperature is lukewarm then add  yeast)
  • When the yeast has formed bubbles ( activated) add your egg,flour,tsp of salt and 50 ml of rapeseed oil
  • mix and then knead until smooth and elastic
  • Divide into two for large loaves or into eight for small buns and shape into balls
  • prove until nearly doubled in size
  • press 6 holes into the loaves or 4 into the buns to knock back (for even cooking and to hold the salt and herbs) then add the Halen mon sea salt and chopped rosemary
  • Prove for a second time until risen by half
  • cook for 35 minutes at 180’c
  • Once removed from the oven before the bread has cooled  drizzle the remainder of your rapeseed oil to give it a shiny coating and to keep moist

This soft bread is great with our jalfrezi recipe and is perfect for soaking up soup,  don't forget to show us how you did   #bakingwithTOW



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