Focaccia with savoury topping

    A nice fluffy, soft focaccia made using Kenwood Mixer! Can be topped whichever way you like! More toppings you put on - make it taste like a yummy deep pan pizza!!


    West Midlands, England, UK
    1 person made this


    • 500g Strong White Bread Flour (I used Allinson)
    • 2 tsp easy bake dried yeast (I use Allinson)
    • 1/2 tbsp sea-salt
    • 1/2 tbsp golden caster sugar
    • 1 tbsp extra virgin olive oil
    • Handful of torn, fresh basil leaves ( or fresh herb of your choice)
    • 300mls llukewarm, hand hot water
    • For Basil, Cherry Tomato & Red Onion topping
    • 1 bunch fresh basil leaves, stalks as well- roughly torn
    • 1 Large handful ripe, aromatic cherry tomatoes- chopped
    • 1 Large handful sliced, black olives
    • pinch sea salt, freshly ground black pepper & pinch of chilli flakes (optional)
    • 4 Cloves garlic finely sliced
    • 2 Red onions finely sliced
    • 2 tbsp olive oil
    • 1 tbsp white wine vinegar
    • 1 tbsp balsamic vinegar
    • grated strong, mature cheddar or cheese of your choice


    1. Mix flour with salt in mixer bowl, add sugar & yeast
    2. Add torn basil leaves or other fresh herb if using- mix together
    3. Attach dough hook, turn machine on low initially, gradually add warm water, until dough starts to come together-- you may not need all the water!
    4. Increase the mixer speed & knead vigorously until smooth, springy & soft
    5. Rub inside of bowl with Olive Oil, replace dough, cover with oiled Clingfilm, leave to rise in a warm place until doubled/trebled in size.
    6. Pre-heat oven 200°c, place oven shelf just above centre, make your topping.
    7. In a large bowl add basil leaves & tomatoes, season with salt & pepper & add chilli flakes if using, add garlic & olives, mix well
    8. Heat 2tbsp olive oil in a large frying pan on low heat, add onions & sauté gently until nicely soft, gently tip in basil & tomato mixture, stir continuously, increase heat to medium, ,add balsamic & white wine vinegar, cook further 1-2minutes until reduced slightly. Empty into a bowl & leave to cool.
    9. Once dough has risen, punch it down, knead gently on a surface lightly dusted with flour, divide equally into 4 pieces.
    10. Lightly grease 4 shallow 8"cake tins- set aside.
    11. Gently spread out dough using finger tips to make deep wells, place in tin & spread gently to the edge, continue same way with other 3 pieces.
    12. Divide basil mix evenly between dough & spread gently, top with sprinkling of cheddar to taste preference, or other type of hard cheese of choice, add any juices as well. Leave to prove for further 15-20mins, no need to cover. If oven has room - place in oven & bake 20mins, otherwise bake 2 at a time, will be done - when bottom of tin sounds hollow when gently tapped.
    13. Leave to cool in tins for 10-15mins so dough will absorb all the lovely juices! Remove gently (you may need to run a small spatula around the rim to loosen the cooked focaccia, then gently place on cooling rack- Enjoy cut into wedges


    I made this up as I went along- so please let me know if any mistakes or discrepancies are noted- thanks- Debbie

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