Mary Berry Focaccia Recipe [Tips & Tricks]

If you’ve ever dreamed of baking a perfect loaf of focaccia, then Mary Berry’s recipe is exactly what you need to try!

Known for her simple yet foolproof approach, Mary’s focaccia is soft, fluffy on the inside, and golden and crispy on the outside. It’s not just easy to make, but the method she uses ensures that the dough rises beautifully, creating that melt-in-your-mouth texture. With a drizzle of olive oil and a sprinkle of sea salt, it’s the kind of bread that will make your kitchen smell like an Italian bakery. Whether you’re a baking newbie or a seasoned pro, this recipe is guaranteed to impress everyone at the table!

Mary Berry Focaccia Recipe

Ingredients Needed

To craft Mary Berry’s delicious and classic focaccia, you’ll need a combination of simple, high-quality ingredients. Here’s a breakdown:

• Strong White Bread Flour (500g): This is a key ingredient that gives the focaccia its light and airy texture. Strong white bread flour has a higher protein content than regular all-purpose flour, helping to develop gluten and providing the perfect chewy, slightly crisp structure that focaccia is known for.

• Fast-Action Yeast (7g): Yeast is what makes the dough rise. Fast-action yeast is convenient because it doesn’t require proofing and can be mixed directly with the dry ingredients. It helps achieve a soft, airy interior while creating those signature holes in the bread.

• Olive Oil (60ml): Focaccia is known for its rich, olive-oil-infused flavor. This not only contributes to the bread’s moist texture but also gives it a delightful, savory taste. The olive oil is used both in the dough and generously on top, which helps create a golden, crispy crust.

• Water (300ml, lukewarm): Water is needed to activate the yeast and create the right dough consistency. The water should be lukewarm, as this temperature is ideal for yeast activation without killing the yeast. If the water is too hot or too cold, it may inhibit the yeast’s effectiveness.

• Salt (10g): Salt enhances the flavor of the bread. It also helps control the fermentation process by regulating yeast activity, so it’s crucial for achieving the right taste and texture.

• Sugar (1 tsp): A small amount of sugar helps to activate the yeast. Yeast feeds on sugar, producing carbon dioxide that makes the dough rise. While it’s a small quantity, it’s essential for a good rise.

• Fresh Rosemary (1-2 sprigs): Rosemary is often used in focaccia to impart a wonderful herbal aroma and flavor. Fresh rosemary leaves are pressed into the dough before baking, adding a burst of flavor with every bite. You can also sprinkle a bit more on top of the dough for added fragrance.

• Flaked Sea Salt (for sprinkling): For finishing, flaked sea salt is often sprinkled on top of the focaccia. It provides a lovely contrast to the soft bread and an additional pop of flavor.

• Optional Extras: While Mary Berry’s recipe keeps things traditional, you can add your own touches. Consider incorporating olives, sun-dried tomatoes, or garlic into the dough for extra flavor, or drizzle some balsamic vinegar or olive oil over the top just before serving for a burst of richness.

Equipment Needed

To make Mary Berry’s focaccia, the equipment needed is relatively simple and common in most kitchens. Here’s what you’ll need:

• Large Mixing Bowl: A spacious bowl is required to combine the flour, yeast, water, olive oil, and salt. It gives you enough room to knead the dough without it spilling out.

• Measuring Spoons and Scales: Accurate measurements are important for making a perfect focaccia. A set of measuring spoons and a kitchen scale will help ensure you get the right quantities of each ingredient.

• Wooden Spoon or Dough Scraper: While you can mix the dough by hand, a wooden spoon or dough scraper makes the initial mixing phase a little easier. You’ll need it to combine the flour and wet ingredients until they come together into a dough.

• Floured Surface for Kneading: A clean, flat surface (like a countertop or a large chopping board) will be necessary for kneading the dough. It helps to lightly flour the surface so the dough doesn’t stick as you work it.

• Baking Tray or Baking Sheet: This is where you’ll shape your focaccia dough. A rectangular baking tray or a large baking sheet will work best for ensuring the dough spreads evenly.

• Oiled Cloth or Plastic Wrap: To cover the dough while it proves, you’ll need a clean kitchen cloth or plastic wrap to keep the dough warm and prevent it from drying out.

• Basting Brush: This is useful for brushing olive oil over the dough before baking, giving the focaccia that crispy, golden exterior.

• Oven: A standard oven is needed to bake the focaccia. Preheat it to a high temperature (around 220°C/200°C fan) to ensure the dough bakes quickly and rises perfectly.

How To Make Mary Berry’s Focaccia

Now, let’s break down the steps to create Mary Berry’s perfect focaccia:

1. Prepare the Dough:

   Begin by placing the strong white bread flour in a large mixing bowl. Add the salt on one side of the bowl and the yeast on the other (it’s important to keep the salt and yeast separate until they’re mixed into the dough).

   Add the sugar and olive oil into the bowl, then pour in the lukewarm water. Mix everything together using a wooden spoon or your hands until you have a sticky dough.

2. Kneading the Dough:

   Transfer the dough to a lightly floured surface and knead it for about 10 minutes. You want to work the dough until it’s smooth and elastic. If it feels too sticky, sprinkle a little extra flour, but don’t add too much, as it can make the bread dense.

3. First Rise:

   Once kneaded, place the dough back into the bowl, cover it with a clean, damp cloth, or plastic wrap, and leave it to rise in a warm spot for about 1 hour, or until it has doubled in size.

4. Shaping the Dough:

   After the dough has risen, gently punch it down to release the air. Then, transfer it to a well-oiled baking tray.

   Using your fingers, gently stretch the dough to fit the size of the tray. Press your fingers down into the dough to create those characteristic dimples.

5. Second Rise:

   Cover the dough again and let it rise for another 30 minutes. This second rise gives the focaccia a lovely airy texture. While this is happening, preheat your oven to 220°C (200°C fan) or 425°F.

6. Finishing Touches:

   Once the dough has risen, drizzle it generously with more olive oil. Sprinkle fresh rosemary leaves over the top, and finish with a sprinkling of flaked sea salt. You can also press extra rosemary sprigs into the dough for additional flavor.

7. Baking:

   Place the tray in the oven and bake for about 20-25 minutes, or until the focaccia is golden brown and has a crisp, slightly crunchy crust.

8. Serving:

   Remove the focaccia from the oven and allow it to cool slightly. You can cut it into squares or slices and serve it warm. It pairs beautifully with soups, salads, or as a simple snack on its own.

Expert Tips

1. Temperature Control: Make sure the water is lukewarm, not hot. Too much heat can kill the yeast, and too little won’t activate it properly. If you don’t have a thermometer, test the water by feeling it with your finger. It should be comfortably warm, like a baby’s bath.

2. Kneading Tips: If the dough sticks to your hands or work surface while kneading, use a dough scraper to help you. Try not to add too much flour, as it can make the dough heavy. The dough should be slightly tacky but not too sticky.

3. Adding Flavor: For extra depth of flavor, you can infuse the olive oil with garlic or chili before brushing it on the focaccia. You could also experiment by adding a handful of olives or sun-dried tomatoes into the dough during the mixing stage.

4. Dimple Technique: When pressing your fingers into the dough to create dimples, don’t be too gentle. Press firmly enough so that the dimples hold their shape during baking. This will give you the signature texture of focaccia.

5. Keep the Dough Covered: If your kitchen is cold, place the dough in a warm place to rise (like an oven with the light on) to ensure the dough rises as it should. Be sure to cover it to prevent it from drying out.

6. Serving Suggestions: Serve your focaccia with a drizzle of balsamic vinegar and a sprinkle of parmesan cheese, or use it as a base for sandwiches. The bread’s texture makes it perfect for soaking up flavorful oils and dips.

Mary Berry’s focaccia is a deceptively simple recipe that delivers stunning results. With its crisp, golden crust and soft, airy interior, it’s the perfect bread to bake for any occasion, whether it’s a family dinner, a picnic, or a special treat with a glass of wine.

The recipe strikes a perfect balance of flavors, and with a few expert tips, anyone can master the art of baking focaccia at home. Whether enjoyed on its own or as part of a larger spread, this focaccia will surely impress your guests and become a regular favorite in your bread-baking repertoire.

Easy Recipe Variations For Mary Berry’s Focaccia

Mary Berry’s focaccia recipe is already a masterpiece in itself, but there’s always room for creativity!

Whether you’re in the mood for something savory, sweet, or a unique twist on a classic, here are some simple yet delicious variations to try.

1. Herb-Infused Focaccia

   One of the most popular ways to change up your focaccia is by adding a variety of herbs. A simple addition of fresh rosemary, thyme, or oregano can elevate the flavor profile dramatically.

   For a more complex taste, try combining these herbs with a drizzle of olive oil infused with garlic. Simply sprinkle the chopped herbs over the dough before baking and you’ll have a fragrant, herb-laden focaccia.

2. Olives and Sun-Dried Tomatoes

   Adding olives and sun-dried tomatoes to the dough can infuse the bread with Mediterranean flavors. Press a handful of pitted olives (black or green) and a few chopped sun-dried tomatoes directly into the dough before baking. The briny olives and the tangy tomatoes will add depth to the bread, making it a perfect addition to any antipasto platter or as a side dish with Italian meals.

3. Caramelized Onion and Balsamic

   Caramelized onions bring a rich sweetness to the focaccia, which pairs perfectly with balsamic vinegar. To make this variation, slice some onions thinly, sauté them in olive oil until golden and soft, and add a splash of balsamic vinegar towards the end of cooking. Spread the caramelized onions over the dough before baking for a deliciously sweet and savory bread.

4. Cheese-Stuffed Focaccia

   Why not add a layer of cheese inside your focaccia?

   Mozzarella, fontina, or even a sharp cheddar can work wonderfully. Flatten out the dough, sprinkle your chosen cheese in the middle, then fold it over and bake. As it bakes, the cheese will melt, creating a soft, gooey center that contrasts beautifully with the crunchy, golden crust. For extra flavor, try adding some Italian seasoning or a handful of grated Parmesan on top before baking.

5. Sweet Focaccia

   Focaccia isn’t just for savory flavors; you can also turn it into a delightful dessert. Try a version with figs, honey, and a touch of cinnamon.

   Press whole or sliced figs into the dough and drizzle with honey before baking. Once baked, sprinkle some coarse sugar over the top for a beautiful, shiny finish. This variation is perfect for an afternoon tea or as a light dessert after dinner.

6. Pumpkin and Sage Focaccia

   Embrace seasonal flavors with a pumpkin and sage variation. Mix some pureed pumpkin into your dough and pair it with fresh sage leaves for a comforting autumnal twist.

   The slight sweetness of the pumpkin complements the savory flavors, while the sage adds a fragrant, earthy aroma. This is perfect for fall gatherings or as a cozy side dish to a roast.

Best Practices To Store Leftovers

Storing focaccia properly is key to maintaining its fresh texture and flavor. The bread is best enjoyed the day it’s baked, but if you have leftovers, follow these storage tips to keep it tasting delicious:

1. Room Temperature Storage

   If you plan to eat your focaccia within a day or two, the best option is to store it at room temperature. Simply wrap the bread loosely in a kitchen towel or place it in a bread box to protect it from air exposure while preventing it from getting too soggy.

   The towel helps absorb any excess moisture, keeping the crust crisp. Avoid plastic bags, as they can trap moisture and make the bread limp.

2. Refrigeration for Longer Storage

   Focaccia can be stored in the refrigerator for up to 4-5 days. However, it’s essential to wrap it tightly in plastic wrap or place it in an airtight container to avoid it drying out.

   The cold will slow down the staling process, but the bread may lose its crispness. If this happens, a quick reheat in the oven or toaster oven can bring back some of that original texture.

3. Freezing Focaccia

   If you have more focaccia than you can eat within a few days, freezing is the best way to preserve it long-term. Slice the focaccia into portions and wrap each piece tightly in plastic wrap or foil, then place them in a freezer-safe bag or container.

   When you’re ready to eat, simply reheat the slices directly from the freezer in a hot oven (about 10-15 minutes at 375°F/190°C). This method helps retain its flavor and texture for up to 2 months.

4. Reheating Leftovers

   The best way to bring focaccia back to life after storing it is to reheat it in an oven. Preheat your oven to 350°F (175°C), and bake the focaccia for 5-10 minutes, or until it’s heated through and the crust is crispy again.

   If you prefer, a quick toast in a skillet will also do the trick for individual slices. Avoid microwaving focaccia, as it can make the bread soggy and chewy.

What Goes Well With Focaccia

Focaccia is one of those versatile breads that pairs beautifully with nearly anything. Whether you’re serving it as an appetizer, a side dish, or even a main, here are some delicious pairings to consider:

1. Olive Oil and Balsamic Vinegar

   A simple yet classic pairing is dipping focaccia into high-quality extra virgin olive oil and balsamic vinegar. You can add a pinch of sea salt or crushed red pepper flakes to the oil for added flavor. This makes a perfect appetizer or a side for any Italian-inspired meal.

2. Cheese

   Focaccia and cheese are a natural match. Soft cheeses like goat cheese or ricotta work beautifully on the bread, while aged cheeses such as Parmesan or Pecorino Romano can be grated over the top for an added layer of richness. Pair it with a cheese board, or enjoy a warm focaccia with melted mozzarella for a delightful lunch or snack.

3. Salads

   A fresh, vibrant salad balances the rich and fluffy texture of focaccia. A Mediterranean salad with tomatoes, cucumbers, olives, and feta complements the flavors of a rosemary focaccia. For a more substantial pairing, try a Caesar or arugula salad with a tangy lemon dressing to contrast the bread’s richness.

4. Soup and Stews

   Focaccia can be a wonderful accompaniment to soups and stews, as its dense texture is perfect for soaking up flavorful broths. Pair it with a hearty minestrone, lentil soup, or a rich tomato-based stew. The bread absorbs the flavors of the soup, making every bite more comforting and satisfying.

5. Charcuterie Boards

   For a more casual, grazing-style meal, serve focaccia with a selection of cured meats, such as prosciutto, salami, or coppa. Add some olives, pickles, and a few slices of cheese, and you have a perfect spread for a gathering or picnic.

6. Grilled Vegetables

   Focaccia pairs excellently with grilled vegetables. Consider serving it alongside roasted peppers, zucchini, eggplant, or even grilled portobello mushrooms. The smoky flavors of the vegetables complement the airy, herb-infused focaccia, creating a satisfying and wholesome meal.

Conclusion

Mary Berry’s focaccia recipe is the epitome of simple comfort food that can easily be customized to fit a wide range of flavors and occasions. Whether you’re enjoying it as a savory side to your favorite Italian dish, or exploring unique variations like caramelized onion and balsamic or sweet fig and honey, the possibilities are endless.

By following the right storage practices, you can keep leftover focaccia tasting fresh and enjoyable for days. Best of all, the bread pairs beautifully with a variety of dishes, from soups and salads to cheeses and cured meats. Focaccia is truly a versatile, delicious bread that can elevate any meal, making it a timeless favorite in kitchens around the world.

FAQs

What Ingredients Do I Need For Mary Berry’s Focaccia Recipe?

Mary Berry’s focaccia recipe requires simple ingredients: strong white bread flour, yeast, olive oil, salt, sugar, warm water, and fresh rosemary. Optional ingredients include garlic, olives, or sun-dried tomatoes for added flavor.

How Long Does It Take To Make Mary Berry’s Focaccia?

Making Mary Berry’s focaccia usually takes about 2 hours in total. This includes the time for proofing (dough rising) and baking. The actual hands-on time is about 20 minutes for preparing the dough.

Can I Use All-purpose Flour Instead Of Strong White Bread Flour?

For the best results, it’s recommended to use strong white bread flour as it has a higher protein content, helping the dough rise well and develop the perfect texture. If you use all-purpose flour, the focaccia might not rise as much or have the same chewy texture.

Can I Use Dried Yeast Instead Of Fresh Yeast In Mary Berry’s Focaccia?

Yes, you can use dried yeast instead of fresh yeast. For every 15g of fresh yeast, use about 7g of dried yeast. Ensure you activate the dried yeast in warm water before mixing it into the dough.

What Is The Best Method For Kneading The Focaccia Dough?

The best method for kneading focaccia dough is by hand or using a stand mixer. If kneading by hand, push the dough away with the heels of your hands, fold it over, and turn it as you go. This helps develop the dough’s gluten structure, creating a soft yet chewy texture.

Should I Let The Dough Rise Twice In Mary Berry’s Focaccia Recipe?

Yes, the dough should rise twice. The first rise (after mixing) should be about 1 hour or until doubled in size.

After shaping the dough into the pan, let it rise for another 30 minutes before baking. This ensures a light, airy focaccia.

Can I Make The Focaccia Dough Ahead Of Time?

Yes, you can prepare the focaccia dough in advance. After the first rise, cover the dough and refrigerate it for up to 24 hours. Let it come to room temperature before shaping and allowing it to rise again before baking.

What Temperature Should I Bake The Focaccia At?

Mary Berry recommends baking the focaccia at 220°C (200°C fan) or 425°F for around 20-25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

Can I Add Other Toppings To The Focaccia?

Yes, you can customize the focaccia by adding toppings such as olives, sun-dried tomatoes, garlic, onions, or even a sprinkle of sea salt and parmesan before baking. Just make sure to gently press them into the dough.

How Do I Store Leftover Focaccia?

Store leftover focaccia in an airtight container at room temperature for up to 2 days. If you want to keep it for longer, wrap it in plastic wrap and freeze it for up to 3 months. To refresh frozen focaccia, warm it in the oven for 10 minutes.