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240ml
water, for steaming
Nonstick cooking spray
400g
strong bread flour, plus extra for kneading
1 sachet
fast action/easy bake yeast
1 1/2 tsp
sea salt
4 tbsp
extra virgin olive oil, divided
250-300ml
lukewarm water
Rosemary sprigs
Flaked sea salt, for sprinkling on top
8fl. oz
water, for steaming
Nonstick cooking spray
14oz
strong bread flour, plus extra for kneading
1 sachet
fast action/easy bake yeast
1 1/2 tsp
sea salt
4 tbsp
extra virgin olive oil, divided
9.9-10.6fl oz
lukewarm water
Rosemary sprigs
Flaked sea salt, for sprinkling on top
Utensils
22cm cake tin
Large bowl
Step 1
Pour 240ml water into the Combi Pan for steaming. Place the Crisper Plate on top then spray the cake tin with cooking spray. Set aside.
Step 2
In a large bowl, add the flour, yeast, salt and 2 tablespoons olive oil. Gradually mix in the lukewarm water with a spoon or your hands until the dough starts to form a ball. It may be a bit sticky.
Step 3
Spread the dough to roughly fit the prepared cake tin. Place the tin into the Combi Pan on top of the Crisper Plate. Slide the pan into Level 1.
Step 4
Close door and flip the SmartSwitch to COMBI COOKER. Select PROVE, set temperature to 35°C and set time to 40 minutes. Press START/STOP and begin proving.
Step 5
While the dough is proving, add remaining olive oil, rosemary and salt to a small bowl and mix together. Set aside.
Step 6
When proving is complete, open the door and use your fingers to dimple the dough all over, and drizzle dough with olive oil mix. Then place the cake tin into the Combi Pan on top of the Crisper Plate.
Step 7
Close the door and select COMBI CRISP, set the temperature to 175°C and set time to 20 minutes. Press START/STOP to begin cooking (the unit will steam for 3-4 minutes before crisping).
Step 8
When cooking is complete, remove tray and pan from unit. Serve warm. Focaccia will keep fresh for up to 2 days in an airtight container at room temperature or frozen for 2 months.
Pour 240ml water into the Combi Pan for steaming. Place the Crisper Plate on top then spray the cake tin with cooking spray. Set aside.
240ml
water, for steaming
Nonstick cooking spray
400g
strong bread flour, plus extra for kneading
1 sachet
fast action/easy bake yeast
1 1/2 tsp
sea salt
4 tbsp
extra virgin olive oil, divided
250-300ml
lukewarm water
Rosemary sprigs
Flaked sea salt, for sprinkling on top
8fl. oz
water, for steaming
Nonstick cooking spray
14oz
strong bread flour, plus extra for kneading
1 sachet
fast action/easy bake yeast
1 1/2 tsp
sea salt
4 tbsp
extra virgin olive oil, divided
9.9-10.6fl oz
lukewarm water
Rosemary sprigs
Flaked sea salt, for sprinkling on top
Step 2 of 8
In a large bowl, add the flour, yeast, salt and 2 tablespoons olive oil. Gradually mix in the lukewarm water with a spoon or your hands until the dough starts to form a ball. It may be a bit sticky.
240ml
water, for steaming
Nonstick cooking spray
400g
strong bread flour, plus extra for kneading
1 sachet
fast action/easy bake yeast
1 1/2 tsp
sea salt
4 tbsp
extra virgin olive oil, divided
250-300ml
lukewarm water
Rosemary sprigs
Flaked sea salt, for sprinkling on top
8fl. oz
water, for steaming
Nonstick cooking spray
14oz
strong bread flour, plus extra for kneading
1 sachet
fast action/easy bake yeast
1 1/2 tsp
sea salt
4 tbsp
extra virgin olive oil, divided
9.9-10.6fl oz
lukewarm water
Rosemary sprigs
Flaked sea salt, for sprinkling on top
Step 3 of 8
Spread the dough to roughly fit the prepared cake tin. Place the tin into the Combi Pan on top of the Crisper Plate. Slide the pan into Level 1.
240ml
water, for steaming
Nonstick cooking spray
400g
strong bread flour, plus extra for kneading
1 sachet
fast action/easy bake yeast
1 1/2 tsp
sea salt
4 tbsp
extra virgin olive oil, divided
250-300ml
lukewarm water
Rosemary sprigs
Flaked sea salt, for sprinkling on top
8fl. oz
water, for steaming
Nonstick cooking spray
14oz
strong bread flour, plus extra for kneading
1 sachet
fast action/easy bake yeast
1 1/2 tsp
sea salt
4 tbsp
extra virgin olive oil, divided
9.9-10.6fl oz
lukewarm water
Rosemary sprigs
Flaked sea salt, for sprinkling on top
Step 4 of 8
Close door and flip the SmartSwitch to COMBI COOKER. Select PROVE, set temperature to 35°C and set time to 40 minutes. Press START/STOP and begin proving.
240ml
water, for steaming
Nonstick cooking spray
400g
strong bread flour, plus extra for kneading
1 sachet
fast action/easy bake yeast
1 1/2 tsp
sea salt
4 tbsp
extra virgin olive oil, divided
250-300ml
lukewarm water
Rosemary sprigs
Flaked sea salt, for sprinkling on top
8fl. oz
water, for steaming
Nonstick cooking spray
14oz
strong bread flour, plus extra for kneading
1 sachet
fast action/easy bake yeast
1 1/2 tsp
sea salt
4 tbsp
extra virgin olive oil, divided
9.9-10.6fl oz
lukewarm water
Rosemary sprigs
Flaked sea salt, for sprinkling on top
Step 5 of 8
While the dough is proving, add remaining olive oil, rosemary and salt to a small bowl and mix together. Set aside.
240ml
water, for steaming
Nonstick cooking spray
400g
strong bread flour, plus extra for kneading
1 sachet
fast action/easy bake yeast
1 1/2 tsp
sea salt
4 tbsp
extra virgin olive oil, divided
250-300ml
lukewarm water
Rosemary sprigs
Flaked sea salt, for sprinkling on top
8fl. oz
water, for steaming
Nonstick cooking spray
14oz
strong bread flour, plus extra for kneading
1 sachet
fast action/easy bake yeast
1 1/2 tsp
sea salt
4 tbsp
extra virgin olive oil, divided
9.9-10.6fl oz
lukewarm water
Rosemary sprigs
Flaked sea salt, for sprinkling on top
Step 6 of 8
When proving is complete, open the door and use your fingers to dimple the dough all over, and drizzle dough with olive oil mix. Then place the cake tin into the Combi Pan on top of the Crisper Plate.
240ml
water, for steaming
Nonstick cooking spray
400g
strong bread flour, plus extra for kneading
1 sachet
fast action/easy bake yeast
1 1/2 tsp
sea salt
4 tbsp
extra virgin olive oil, divided
250-300ml
lukewarm water
Rosemary sprigs
Flaked sea salt, for sprinkling on top
8fl. oz
water, for steaming
Nonstick cooking spray
14oz
strong bread flour, plus extra for kneading
1 sachet
fast action/easy bake yeast
1 1/2 tsp
sea salt
4 tbsp
extra virgin olive oil, divided
9.9-10.6fl oz
lukewarm water
Rosemary sprigs
Flaked sea salt, for sprinkling on top
Step 7 of 8
Close the door and select COMBI CRISP, set the temperature to 175°C and set time to 20 minutes. Press START/STOP to begin cooking (the unit will steam for 3-4 minutes before crisping).
240ml
water, for steaming
Nonstick cooking spray
400g
strong bread flour, plus extra for kneading
1 sachet
fast action/easy bake yeast
1 1/2 tsp
sea salt
4 tbsp
extra virgin olive oil, divided
250-300ml
lukewarm water
Rosemary sprigs
Flaked sea salt, for sprinkling on top
8fl. oz
water, for steaming
Nonstick cooking spray
14oz
strong bread flour, plus extra for kneading
1 sachet
fast action/easy bake yeast
1 1/2 tsp
sea salt
4 tbsp
extra virgin olive oil, divided
9.9-10.6fl oz
lukewarm water
Rosemary sprigs
Flaked sea salt, for sprinkling on top
Step 8 of 8
When cooking is complete, remove tray and pan from unit. Serve warm. Focaccia will keep fresh for up to 2 days in an airtight container at room temperature or frozen for 2 months.
