My home baking project yesterday. All of this got devoured with dukkah and @cobramestate olive oil while still fresh 🙌🙌 while a little time-consuming, I found it really easy so I’ll definitely make it again! I want to load it up more next time with some sundried tomatoes, I just used what I had in the pantry this time!

Stats – costs approx. $15 including toppings you can use to make more, took 1.5 hours, makes 2 loaves and doesn’t have too much in the way of nutritional content.



1 1/4 cups warm water
7g dried yeast
2 teaspoons caster sugar
Pinch salt
2 tablespoons olive oil, plus extra for greasing and brushing
3 cups plain flour
Toppings: rosemary, sliced olives, minced garlic, sundried tomatoes… etc 🙂 get creative.



Combine water, yeast, sugar and olive oil in a bowl and set aside in a warm place for 5 minutes or until frothy.

Sift flour and salt into a large bowl and create a well in the middle. Pour yeast mixture in and stir to combine, then bring together with your hands and knead for 5-10 minutes or until really smooth. If too dry, add a little water – if too wet, add more flour. Roll into a ball.

Grease another bowl with some extra olive oil and place your dough inside. Cover with a damp tea towel and put in a warm place (I use the oven at about 35*C) for 45 minutes, when it should be doubled in size.

Preheat oven to 200*C.

Grease 2 approx. 30cm length/diameter baking trays – I used a rectangle and a circle.

Remove dough from warm place and punch it down (flatten it back to how it was, basically). Split into halves and roll each half out 1cm-1.5cm thick to fit your trays. Lay dough on the trays and leave to rest for an extra 10 minutes – it’ll rise slightly again.

Using your fingers, put some dimples in the dough then spread with toppings as desired. Brush focaccias with olive oil, then place in the oven.

Bake for 25 minutes or until risen, golden and fluffy. 🙂



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