Jamie Oliver’s Honey Focaccia is a deliciously soft, fluffy bread with a hint of sweetness and savory olive oil flavor. Topped with honey and rosemary, this focaccia is perfect as a snack, an appetizer, or paired with your favorite Italian dishes. Whether you're an experienced baker or a beginner, this simple recipe creates a showstopper that’s ideal for any occasion. With a drizzle of honey and a touch of rosemary, this focaccia is a perfect balance of flavors.
Why Everyone Will Love This Recipe
This honey focaccia has the perfect blend of sweet and savory flavors, thanks to the addition of honey, olive oil, and a sprinkle of sea salt. The bread is light and airy, with a crispy crust that’s irresistible. It’s easy to make, requiring only basic ingredients like bread flour, yeast, and honey. The best part? The dough requires minimal effort, and the results are spectacular—fluffy, golden, and slightly sweet.
What Is Honey Focaccia?
Focaccia is a type of Italian flatbread that’s made with olive oil, flour, and yeast. This version incorporates honey for a subtle sweetness, which is then balanced with sea salt and black pepper. The dough is kneaded to perfection, left to rise, and then baked until golden brown. Topped with honey and rosemary, it’s a flavorful twist on traditional focaccia, making it the perfect bread for dipping in olive oil or pairing with cheeses.
Cooking Tips
- Use strong bread flour: Strong bread flour has a higher protein content, which creates a chewy, airy texture ideal for focaccia.
- Don't skip the proving step: Let the dough rise in a warm place to double in size. This is crucial for a soft and airy texture.
- Gently press with your fingers: When shaping the dough in the tray, use your fingers to create small dimples. This helps the dough rise evenly and gives focaccia its characteristic texture.
- Fresh rosemary is key: Rosemary adds an earthy, aromatic flavor that pairs perfectly with the honey and olive oil. Feel free to experiment with other herbs, but rosemary is a classic choice for focaccia.
Frequently Asked Questions
Can I make this focaccia without honey?
While honey adds a subtle sweetness to the focaccia, you can leave it out if you prefer a more savory version. You can substitute with a bit of sugar or even agave syrup for a different sweetness level.
Can I use whole wheat flour?
You can substitute some of the white flour with whole wheat flour for a denser, more rustic version of focaccia. Just keep in mind that it may affect the texture and rise of the dough.
Can I add other toppings?
Yes! Focaccia is highly customizable. Try adding olives, sun-dried tomatoes, or garlic to the dough for additional flavor. The possibilities are endless!
How to Store
Store the focaccia in an airtight container at room temperature for up to 2-3 days. You can also wrap it in foil and store in the freezer for longer shelf life.
How to Freeze
To freeze, wrap the baked and cooled focaccia tightly in plastic wrap and then foil. Freeze for up to 1 month. When you’re ready to enjoy it, let it thaw at room temperature and reheat in the oven for 10-15 minutes to restore its fresh-baked texture.
Ingredients
- 2 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp sea salt
- 1/4 cup olive oil, plus extra for greasing and drizzling
- 1 1/4 tsp dried yeast
- 1 1/4 cups lukewarm water
- 1 tbsp honey, plus extra for drizzling
- Optional: 1 sprig fresh rosemary
How to Make Jamie Oliver's Honey Focaccia
- In a large bowl, combine the flour, sugar, and salt. Make a well in the center. Mix the yeast into the lukewarm water and honey, then pour the mixture into the well. Stir until the dough comes together.
- Turn the dough out onto a floured surface and knead for about 10 minutes, or until smooth and elastic. If the dough feels sticky, sprinkle in a little more flour as needed.
- Place the dough in a lightly oiled bowl, cover with a clean damp tea towel, and let it rise in a warm place for 1 hour, or until it doubles in size.
- Once the dough has risen, turn it out onto a floured surface. Roll it out into a rectangle or circle, about 1/8 inch thick.
- Grease a 30cm x 40cm baking tray with olive oil. Place the dough onto the tray and gently stretch it to fill the pan. Use your fingers to press gently and create dimples in the dough. Drizzle with more olive oil, then sprinkle with salt and black pepper.
- Cover the tray with a clean tea towel and allow the dough to rise for another 1 hour, or until it has doubled in size.
- Preheat the oven to 220°C/425°F (gas mark 7).
- Bake the focaccia for 25-30 minutes, or until golden brown and cooked through.
- Once out of the oven, drizzle with extra virgin olive oil and honey. Optionally, brush with rosemary-infused oil for extra flavor. Let it cool slightly before slicing and serving.
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