Makes 1 focaccia

Free from Egg, Soya, Dairy, Nuts
Vegetarian, Vegan


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  1. Rub some oil around the inside of a 23 x 33cm/9 x 13” baking tray or insert a baking liner.
  2. Put the flour, yeast, sugar and salt into a large bowl and stir to combine.
  3. Stir in the water.
  4. Add the oil and stir again.
  5. Using your hands gather everything together into a doughy mass.
  6. Knead the sticky dough in the bowl for 100 presses or pick it up and throw it back into the bowl 100 times. Avoid adding flour if possible.
  7. Invert a large mixing bowl over the dough bowl and leave it in a warm place for the dough to double in size, which will take about an hour.
  8. Knead the dough for another 100 presses.
  9. Transfer the dough into the prepared tray, pressing it into the corners.


  1. Sprinkle the salt over the dough, press the rosemary stalks into the dough and dot with olives.
  2. Invert a large oven tray over the dough and leave in a warm place to rise for 45 minutes.
  3. Pre-heat the oven 20 minutes before baking.
  4. Remove the inverted oven tray and bake for 35–40 minutes.
  5. Remove from the oven, drizzle a spoon of oil over the top of the focaccia and leave to cool.


23 x 33cm/9 x 13” baking tray, large oven tray and 2 x large mixing bowls


200°C, Fan 180°C, 400°F, Gas 6

Cooking time

35-40 minutes

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