Winter 2021


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Focaccia with tomatoes, peppers and red onion


9 tbsp extra virgin olive oil

300g strong white bread flour

7g sachet fast action yeast


Maldon salt


How to create:

  1. Place the rosemary in a bowl and cover with 6 tbsp of the olive oil.
  2. Add the flour, fast action yeast, Maldon salt and remaining olive oil into a bowl, add 175 ml water and mix it until sticky.
  3. Knead the sticky dough on a lightly oiled surface for around 10 minutes until it turns smooth.
  4. Cover and leave for an hour until it has risen to double its size.
  5. Prepare a baking tray with parchment paper, knead out the dough to whichever shape you like and leave to rise for a further 30 minutes.
  6. Heat the oven to 200c, make holes using your finger and spread over the rosemary and olive oil mixture.
  7. Add an extra pinch of Maldon salt and cook for 20 minutes.
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