Amisha Gurbani focaccia recipeThis recipe comes from Amisha, a big advocate of healthy, nourishing food that can be enjoyed by the whole family, but is particularly fond of vegetarian cooking and baking. She counts her mum as her constant source of inspiration, a woman who “believed in fresh food on the table for every meal, and I strive to do the same for my family”. See more of her recipes and stories at The Jam Lab,

“With a crispy crust covered with flavour on the outside and a soft and spongy interior, who doesn’t love focaccia! When we went to Italy on our honeymoon many years ago, the scene of these little shops lined with different kinds of focaccia was pure bliss! Huge rectangular slabs of bread, combined with flaky sea salt, olives and rosemary: that distinctive fresh bread smell was truly intoxicating, and the comforting scent of it when I cook it in my oven at home takes me right back to strolling through the little Italian streets lined with little focacceria’s.

It’s hard to pick my favourite flavour, and seeing as focacceria’s can be a completely blank canvas, I have picked my favourite four variations to choose from, or like me, make little versions of them all.”

Slices of lemon with zest and  thyme

Grapes and chopped rosemary sprigs

Heirloom tomatoes with garlic and thyme

Olives, rosemary and pimento peppers

TIP: Patience is the key to any good bread along with the right room temperature. If you live in a cold place, you should keep the covered dough in the oven with the light on for it to rise well. The dough itself is very easy and is quick to make, but requires a lot of time for proving.

Makes 4 small focaccia loaves.

Focaccia ingredients:IMG_3669
– 400ml warm water
– 320g white flour
– 260g whole wheat flour
– 2 teaspoons salt
– 2 tablespoons extra virgin olive oil
– approx. 150ml extra virgin olive oil

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