Saffron Focaccia
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Medium
This saffron focaccia has become my go to when I want to impress without spending hours in the kitchen. The golden threads of saffron infuse the dough with a subtle floral warmth that tastes far more luxurious than the minimal effort required. What I love most is that this beautiful bread comes together in under an hour from start to finish, making it perfect for weeknight dinners or last minute gatherings. Beyond being delicious and quick, saffron is celebrated for its anti inflammatory properties and mood boosting qualities. The rosemary and olive oil add wonderful depth, while the crispy fleur de sel topping gives it that restaurant quality finish. You'll find this recipe remarkably straightforward, using everyday pantry staples that deliver impressive results.
Ella x
Ingredients
- 300 mlwarm water
- 1 gsaffron threads(soaked in 50ml warm water for 10 minutes)
- 500 gall-purpose flour
- 7 ginstant yeast
- 10 gsalt
- 60 mlolive oil(divided)
- 15 mlhoney
- 8fresh rosemary sprigs(for topping)
- 5 gfleur de sel(for finishing)
- 2garlic cloves(minced for oil infusion)
Detail level
Instructions
- 1
Steep the saffron threads in 50ml of warm water for 10 minutes to release their colour and flavour, then set aside.
Tip: Saffron blooms better in warm water, creating a more vibrant infusion for the dough.
- 2
In a large mixing bowl, combine the flour, yeast, and salt. Make a well in the centre and pour in the 300ml warm water, saffron infusion (including the water), honey, and 40ml of olive oil.
Tip: Reserve 20ml of olive oil for brushing the dough later.
- 3
Mix until a shaggy dough forms, then knead for 8-10 minutes by hand or with a stand mixer until smooth and elastic.
Tip: The dough should be slightly sticky but hold together; don't add extra flour as focaccia needs moisture.
- 4
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for 60 minutes until doubled in size.
Tip: A warm kitchen spot accelerates rising; look for the dough to double, not a specific time.
- 5
Preheat the oven to 220°C. Transfer the dough to a parchment-lined baking tray and gently stretch it to fill the tray, creating an even rectangular shape about 2cm thick.
Tip: Use your fingertips to dimple the surface as you stretch, which is traditional for focaccia.
- 6
Brush the top with the remaining 20ml of olive oil mixed with the minced garlic, then use your fingers to create deep dimples all over the surface.
Tip: Those dimples catch the oil and create wonderfully crispy, flavourful peaks.
- 7
Arrange the rosemary sprigs on top and sprinkle generously with fleur de sel. Let the dough proof for a final 15-20 minutes.
Tip: Don't skip this second proof; it ensures a light, airy crumb.
- 8
Bake for 22-25 minutes until the top is golden brown and the focaccia sounds hollow when tapped on the bottom.
Tip: If browning too quickly, tent loosely with foil for the last 5 minutes.
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