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Focaccia Bread

This olive oil-rich Italian bread is a family favourite. Crisp on the top and bottom, the airy sponge centre can be anything from 20mm to a door-stopping 60mm thick. Top with herbs and salt flakes, or pad out with a variety of vegetables to make a fuller meal.

Focaccia Bread

Ingredients: 300gms strong white bread flour 7gms quick yeast 175mls warm water 9 tbsp olive oil 2 tbsp sea salt flakes 3 sprigs rosemary leaves

Method: Place the rosemary in 6 tbsp of the olive oil and leave to infuse. Mix the flour, yeast, remaining 3 tbsp of olive oil and 1 tbsp salt together and then gradually mix in the water, (which will give you a sticky dough). Lightly flour a work surface and knead for 5-8 mins, until the dough becomes smooth and elastic.

Lightly oil a large bowl, place the dough in and cover with an oiled piece of cling film and/or tea towel. Leave in a warm place for an hour, or until it has doubled in size.

Once proved, punch down the dough/knead for a minute or two and then place in the prepared tray and push out to fit all corners. Leave to rise again for 30 mins, and preheat oven to 200⁰C. Before placing in the oven, use your finger to make dimples in the dough and then drizzle the rosemary infused olive oil over and sprinkle the remaining salt.

Bake for appx 20 mins, until golden brown. Take out the oven and leave to cool covered with a piece of foil (which creates steam to keep the crust soft).


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