Focaccia is an Italian style Flat bread and very similar to a pizza bread in texture. It can be made with a variety of herbs and flavors. Some Focaccias are even mildly sweetened too. The proper Italian Focaccia uses yeast but this one is inspired by Rachel Allen and tweaked to suit my taste buds. The bacon in this flat bread lifts the flavor up beautifully and it is incredibly easy to make. Trust me; the house now smells like the old farmhouse in the country side that we see in the old English classics. The aroma of the thyme and bacon wafting through the air is truly beckoning.
You will need:
Plain Flour – 450 gms
Salt – 1 tsp
Baking soda – 1 tsp
Buttermilk - 380 ml
Bacon – 150 gms
Olive Oil – to sprinkle generously on top
Thyme – 2 tsp
9 inch square tin
Preheat the oven to 200 Degrees C.
Fry the bacon in its own oil until brown but not very crisp. Allow it to cool.
Mix together the cooled bacon, buttermilk and the sifted dry ingredients in a deep mixer bowl.
Using a dough hook in the stand mixer, combine everything together on low speed until it comes together as a soft dough.
The dough should be soft but not sticky and wet. Therefore, add little extra flour of needed to bring it to the right consistency.
Transfer the dough to a floured surface and using your hands, stretch the dough to fit into the pan.
Grease the tin with olive oil and transfer the flat dough into it.
Using your finger tips, make dimples all over the dough.
Drizzle the olive oil generously. Follow with a sprinkling of Thyme.
Bake in the oven for approximately 30 minutes.
When the foccacia is still hot, drizzle a bit more olive oil and allow to cool slightly before serving.