Recipes

Focaccia Flatbread

This focaccia flatbread is a simple yet delicious Italian-style bread with a soft, airy centre and a crisp golden crust. Made with olive oil and baked on a high heat, it's perfect served warm on its own, brushed with garlic butter, or as a side for sharing.

Ingredients

15g fast-action dried yeast
350ml tepid water
20ml extra virgin olive oil
500g strong white bread flour
12g fine salt

Optional:

2 cloves garlic, crushed
20g salted butter, melted
1 handful fresh parsley, chopped

Method

In the Smeg Stand Mixer, add the yeast, water and oil. Next, tip in the flour and salt. This order allows the yeast to activate in the water whilst ensuring the salt doesn’t deactivate the yeast.
With the dough hook attachment, begin to mix on a low speed for 10 minutes. The dough should be stretchy and smooth.
Cover the dough and allow it to prove for an hour, or until doubled in size.
Preheat the oven to 250°C with the Smeg Gourmet Cooking Stone on the lowest shelf position. Ensure it preheats for at least half an hour.
On a generously floured work surface, split the dough in half and form into a ball. Using your fingertips, gently shape it into a round shape, dimpling with your fingers.
Dust the Smeg pizza paddle with a little flour and slide the dough onto the paddle.
Slide the dough onto the stone and allow it to bake. Combine the garlic, melted butter and parsley to create a delicious garlic butter. When the dough has started to rise and is turning golden, using a pastry brush, glide some garlic butter over the top of the focaccia and allow it to finish cooking.
Once crisp and golden, remove from the oven. Allow to cool before cutting.