Making Focaccia at home

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Focaccia is worldwide one of the top five breads people know about. Available in nearly every supermarket, bakery, bodega & cafes alike, akin to the baguette it is often dry, over-cooked or stale & stuffed with random sandwich fillings, ensuring that most of us, have never had a good slice of focaccia.

Unlike sourdough, focaccia is easy to make at home & with ingredients you likely already have in your pantry: yeast, flour, salt & water…lots of water!


  • 600g bread flour
  • 420g water
  • 17g dry yeast
  • 1 tbsp olive oil
  • 1 tbsp sea salt


1. Add all ingredients to a bowl, mixing well by hand.

2. Knead for 6-8 mins until the dough is smooth & elastic.

3. On a clean surface, form the dough into an even round ball.

4. Lightly oil a clean mixing bowl, place in the dough & coat in oil. Place bowl in a reusable plastic bag, in a warm, draught-free place until doubled in size (1-1.5 hours).

5. Oil two rectangular baking trays while dough is rising.

6. Once dough has risen, lightly flour your surface & turn out the dough. Divide the dough in half, separating between the two baking trays. Gently spread the dough to the edge of each tray.

7. Cover & rest to rise a second time for 20-30 mins while preheating the oven to 230°C.

8. Use your finger tips to press the dough to the base of the tin creating the classic focaccia look. Top each focaccia, press further if required & drizzle with olive oil.

9. Bake for 20-25 mins, rotating once until focaccia is golden brown.

10. Transfer to a cooling rack for 5 mins & serve.


Keep it simple with a traditional rosemary & salt. Eaten on its own or used like a flatbread dipped into Humus, Baba ghanoush or beetroot dips, the subtle flavours of the bread shine between the chunky & punchy dips.

For those seeking a range of complex flavours why not try our ripe tomato, birds eye chilli & olive topping. Spicy, sweet & sour all in one, this topping is great paired with soft (stinky) cheeses like a soft blue or Camembert.

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