How to make focaccia

How to make focaccia

by Great British Chefs18 May 2015

How to make focaccia

Focaccia is a great addition to a summer salad or plate of anti pasti. Similar in texture to a pizza dough it is traditionally flavoured with rosemary and a more than generous helping of good olive oil.

  • 465g of strong bread flour
  • 10g of fast-action dried yeast
  • 12g of salt
  • 300ml of water
  • 4 sprigs of rosemary, picked
  • olive oil
  • sea salt


Place the flour, salt and yeast into the bowl of a stand mixer, slowly add the water
Knead for 5 minutes until smooth
Cover and leave to rise for 2 hours
Line a tin with baking parchment and oil thoroughly
Add the dough and stretch into the corners, cover and leave to prove for a further hour, preheat the oven to 230c/gas mark 8
Drizzle with olive oil and push the rosemary into the dough with your fingers and sprinkle with sea salt
Cook for 15-20 minutes, brush with olive oil during cooking


Shaun Rankin serves Grilled sardines on toasted focaccia while Phil Fanning uses leftover stale focaccia in his Panzanella recipe.

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