Focaccia Recipe

With BBQ season starting in full swing, we thought we would share one of our favourite bread recipes – Focaccia!!! Focaccia is packed full of flavour and is the perfect complement to every meal. Give this recipe a try and tag us on social media with your creation.


425g strong bread flour , plus extra for dusting

125g of Semolina

7g dried fast action yeast

300ml of warm water

1 tsp fine sea salt

4 tbsp olive oil , plus extra for the tin and to serve

1 tsp flaky sea salt

¼ small bunch of rosemary , sprigs



Add the flour into a large mixing bowl. Mix the yeast into one side of the flour, and the fine salt into the other side. Then mix everything together


Make a well in the middle of the flour and add 4 tbsp oil and 300ml lukewarm water, adding it gradually until you have a slightly sticky dough (you may not need all the water). Sprinkle the work surface with flour and tip the dough onto it, scraping around the sides of the bowl. Knead for 5-10 mins until your dough is soft and less sticky or 4-5 mins if using a mixer with a dough hook. Put the dough into an oiled bowl, cover with a tea towel and leave to prove for 1 hr until doubled in size.


Oil a rectangle, shallow tin (25 x 35cm). Tip the dough onto the work surface and knead for a few mins then roll it to fill the tin. Cover with a tea towel and leave to prove for another 40 mins.


Heat the oven to 210C/200C fan/gas 7. Press your fingers into the dough to make dimples. Drizzle olive oil all over the bread and sprinkle sea salt and rosemary over the dimples.


Bake for 20 mins until golden. Whilst the bread is still hot, drizzle over 1-2 tbsp olive oil. Cut into squares and serve warm or cold with extra olive oil if you like.

This recipe will give you the bread addiction you did not know you had! Happy baking!!!

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