Weekend baking - an easy focaccia recipe from the archive

This is a simple recipe from our bakery archive that looks amazing and fills the house with a delicious aroma (just the thing to bake before an open home).  It's and incredibly versatile bread and the olive oil means it keeps well, or it would if it hadn't all been scoffed. 


The basic recipe can be flavoured - try olives, caramelised onions, sundried tomatoes or roast garlic spread over the top. 

From the archives

From the archives


500g               Strong white flour

300g              Warm water

40g                 Olive oil

12g                 Yeast

10g                 Salt

A good pinch of rosemary  (1 or 2g), dried or fresh


In a mixing bowl combine the yeast and water, then add the oil.  Sieve the flour and salt together then add the flour to the oil & water mix with the rosemary. 

Bring together into a dough and let sit for 5-10 minutes.  Knead for at least 10 minutes then do a window pane test to check the elasticity of your dough.  Knead some more if necessary. Allow the dough to rise until doubled in size. 

Shape to fit a well-oiled roasting pan or as individual focaccia on an oiled oven tray.  Brush the top with oil and, using your fingers, poke/indent it all over.  Allow to prove and re-poke the loaf - don't be shy! jab your fingers into the dough with vigour.  Keep doing this until you are happy to bake the loaf (around five times). 

Bake at 200⁰C for 22 minutes for a slab, or around 15 minutes for individual focaccia.  Cool on a cooling rack when done and enjoy.

Tapa organic focaccia