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Home-made Focaccia from The Silver Spoon For Children

  • Makes 1 big loaf
  • Easy

To celebrate the 10th anniversary of its first publication of The Silver Spoon For Children we are sharing its fool-proof recipe for this delicious Italian-style flatbed

CROP163-Focaccia

Focaccia is a type of flat bread that is really popular in Italy. It has dimples all over to hold the delicious flavours of olive oil and rosemary, and is very easy to make. Once you’ve made this version, you could try adding other flavours on top, such as grated cheese, sun-dried tomatoes or olives.

CROP163-Focaccia
Home-made Focaccia from The Silver Spoon For Children
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Ingredients

  • olive oil, plus extra for brushing the tray 3–4 tablespoons
  • strong bread flour, plus extra for dusting 500g
  • sachet dried active yeast 7g

FOR THE TOPPING:

  • olive oil 2 tablespoons
  • fresh rosemary leaves, or another topping of your choice a handful

Method

  • Step 1

    Start by pouring 125 ml cold water into your measuring jug and then add enough hot water to make 250 ml. Dip your finger in to test the temperature – it should feel just warm.

  • Step 2

    Using a pastry brush, brush a 20 cm x 30 cm baking tray with a little olive oil, then sprinkle a little flour over the tray.

  • Step 3

    Sift the flour into a really big bowl. Sprinkle the dried yeast over the flour.

     

  • Step 4

    Make a well (a big hole) in the middle of the flour – you should be able to see the bottom of the bowl.

  • Step 5

    Mix the oil with the water in a jug and pour the warm water into the well. Use a wooden spoon to mix to a soft dough.

  • Step 6

    Sprinkle a little flour over the work surface and put the dough onto the flour. Knead the dough by pushing it away from you with the base of your hands and then pulling it back with your fingers. Do this for about 5 minutes until you can stretch the dough like a big piece of elastic. Using your hands and a rolling pin, stretch it into a rectangular shape, just a bit smaller than your baking tray, and put the dough into the tray. Cover with a slightly damp tea towel and leave in a warm place for about 1 hour, until it has doubled in size – watch it grow!

  • Step 7

    Turn the oven on to 220°C/425°F/Gas Mark 7. Push your thumb into the dough all over to make small dimples. Drizzle the oil over the top and sprinkle with the rosemary. Using oven gloves, put the baking tray into the oven and bake for 20–25 minutes until golden and cooked. Cut into rectangles, or tear it into pieces and share.

The Silver Spoon for Children, New Edition £17.95 (Phaidon)

The Silver Spoon for Children

On the 10th anniversary of its first publication, a new edition of this bestselling collection of quick, wholesome, easy-to-make Italian dishes for kids to prepare is published on 12th September 2019

Following the global success of the first edition of The Silver Spoon for Children (adapted especially for children from the most influential Italian cookbook of the last 50 years), and to mark the 10-year anniversary of its publication, this newly designed edition presents a fresh, easy-to-use layout. Kids will love to cook and eat the authentic regional Italian dishes – chosen by a nutritional specialist for their simple instructions, achievability, and balanced nutrition. With its charming, specially commissioned illustrations, a lively layout, and bright and tempting photographs of the finished dishes, this book is sure to please budding cooks in kitchens around the world.

Recommended for children aged 710

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