Simple focaccia

    1 hour 55 min

    Recipe for focaccia worked by hand. You can add the flavours of your choice to make something rather special. Great with oils and balsamic vinegars, dipped in juices from meatball sauces, added to salads, and many more options.


    Surrey, England, UK
    3 people made this

    Makes: 1 focaccia

    • 210ml (7.5 oz) water, at room temperature
    • 2 tablespoons olive oil plus extra for drizzling
    • 350g (12 1/2 oz) strong white flour
    • 1/2 teaspoon salt
    • 1 teaspoon sugar
    • 1 teaspoon fast action dried yeast
    • fillings of your choice (mozzarella, feta, sun-dried tomatoes, sea salt, rosemary)

    Prep:30min  ›  Cook:25min  ›  Extra time:1hr rising  ›  Ready in:1hr55min 

    1. Pour water and 2 tablespoons olive oil into base of a mixer bowl.
    2. Sprinkle flour over water. Add salt to one side and sugar to other side. Add yeast to middle of bowl. Mix by hand or electric mixer until combined to loose dough.
    3. Tip onto floured surface and work until smooth and elastic. Add your choice of extra filling at this point.
    4. Shape to loose circle, place on oiled plate and cover with oiled cling film. Leave in warm place to prove for 30 minutes.
    5. Move dough onto baking sheet lined with parchment. I bake mine on parchment directly on the oven shelves to gain a crispy bottom (also when I am making them in batches, I don't run out of baking trays).
    6. Shape the dough to a rough oval/rectangle. Make indentations at regular intervals.
    7. Cover and leave to rise for a further 30 minutes in a warm place.
    8. Preheat oven to 200 C / Gas 6.
    9. Drizzle with olive oil and add topping of choice. Bake until golden, 20 to 25 minutes. Serve warm but also enjoy cold.


    Instead of savoury toppings, try a sweet focaccia with cinnamon and sugar.

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