Ingredients
Equipment
Method
- Prepare the dough: In a large mixing bowl, combine the flour, yeast, and salt. Add warm water and olive oil. Mix until a sticky dough forms.
- Knead: Knead on a lightly floured surface for about 10 minutes, or use the stretch-and-fold method (4 folds over 1 hour). The dough should be smooth and elastic.
- First rise: Lightly oil a clean bowl. Place the dough inside, turning once to coat. Cover and let rise in a warm spot until doubled in size (about 1.5–2 hours).
- Shape: Generously oil a 30×40 cm baking tray. Transfer the dough onto the tray and gently stretch it to fit. Cover and let rise again for 45 minutes.
- Prepare toppings: Toss the chopped sun-dried tomatoes and olives in a little olive oil. Mix half into the risen dough, then scatter the rest on top, pressing gently into the surface. Add rosemary (optional), drizzle with more olive oil, and sprinkle with flaky sea salt.
- Final rest: Allow the topped dough to rest for 5–7 minutes so it puffs slightly before baking.
- Bake: Preheat the oven to 200°C (fan) or 210°C (conventional). Bake on the middle shelf for 22–25 minutes, until golden brown on top and crisp underneath.
- Cool & serve: Remove from the tray and cool on a wire rack for 10–15 minutes before slicing. Enjoy warm or at room temperature.
Nutrition
Notes
Toppings: Swap olives and sun-dried tomatoes for caramelised onions, roasted peppers, or cherry tomatoes.
Texture: For a softer, pillowy focaccia, let the dough rest 5–7 minutes after adding toppings before baking.
Storage: Keep in an airtight container at room temperature for up to 2 days. Refresh in a hot oven for 5 minutes before serving.
Freezing: Slice and freeze portions in a freezer bag for up to 1 month. Defrost at room temperature, then reheat in the oven.
Flour swap: You can use up to 50% wholemeal flour for a more rustic focaccia (increase water by 20–30ml if dough feels too firm).
Serving ideas: Delicious on its own, as a sandwich bread, or alongside soups and salads.
