Olivia Potts

The trick to making good focaccia

  • From Spectator Life

Focaccia is one of my favourite breads: glossy and golden on top thanks to the olive oil, but firm and crisp, with a chewy, aerated, oil-soaked crumb with a real spring. You should be able to squish a good focaccia with your hand and watch it slowly rise back up to its former glory.

Focaccia’s a brilliant bread to make if you’re a little nervous of yeast and dough: the ‘shaping’ of focaccia is far easier than that of a traditional loaf, or even a ciabatta or baguette. To make focaccia, you spread your dough out in a tin – an imprecise art – and then paddle it with your fingers, creating divots and dimples. When the dough has proved for its final time, you again dibble the dough with your fingertips, and then pour a generous quantity of olive oil over the top. No workbenches, no folding or rolling, no seams.

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Olivia Potts
Written by
Olivia Potts
Olivia Potts is a former criminal barrister who retrained as a pastry chef. She co-hosts The Spectator’s Table Talk podcast and writes Spectator Life's The Vintage Chef column. A chef and food writer, she was winner of the Fortnum and Mason's debut food book award in 2020 for her memoir A Half Baked Idea.

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