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Recipes

Homade focaccia

Focaccia

This easy homemade focaccia is fluffy, golden, and endlessly versatile. Perfect for dipping in olive oil, serving with soups, or building into epic sandwiches (try it with our Big Filled Focaccia with panko chicken, romesco, and creamy salad!).

Ingredients

Method

  1. Make the dough: In a large mixing bowl, combine the warm water and yeast. Stir until dissolved. Add the flour and salt, then mix with a spatula until a rough, sticky dough forms.

  2. First rest: Cover with a clean tea towel and leave to rest for 30 minutes at room temperature.

  3. Stretch and fold: Wet your fingers, gently lift and stretch the dough edge over itself. Turn the bowl a quarter and repeat 3–4 times. Cover and rest for another 30 minutes.

  4. Prove: Let the dough rise until doubled in size (about 1–1½ hours) with bubbles forming.

  5. Prepare the tray: Grease a large baking tray (approx. 25 × 35cm) with olive oil. Gently transfer the dough in, easing to the edges. Cover loosely and leave to proof 30–45 minutes until puffy.

  6. Dimple and top: Preheat oven to 200°C (180°C fan) / Gas Mark 6. Drizzle with olive oil, dimple the dough with wet fingers, and add toppings if using.

  7. Bake: Bake 20–25 minutes until golden. It should sound hollow when tapped underneath.

  8. Cool and serve: Remove to a wire rack, allow to cool slightly, then slice. Enjoy warm with olive oil or use for sandwiches.

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