THE SALAD KITCHEN RECIPE SERIES

FOCACCIA

There’s something special about the smell of freshly baked bread - warm, inviting, and impossible to resist. Whether you’re hosting a dinner party, upgrading your weekend sandwich game, or just fancy impressing your family, this simple focaccia recipe is sure to be a winner, and it couldn’t be easier. Just 20 minutes work before you go to bed, followed by a good rest in the fridge and a couple of hours proving the next day and you’re ready to bake.

ingredients

For the Dough:

500g strong white bread flour
420ml warm water
4g easy bake yeast
1 tsp honey
1 tbsp extra virgin olive oil, plus extra for baking and drizzling
10g fine sea salt

For Topping:

Flaky sea salt
A small bunch of rosemary, broken up into small sprigs

method

day one:

Mix the Dough: In a large bowl, combine warm water, yeast, honey, olive oil, and salt. Add the flour and stir until all the liquid is absorbed with no dry patches. Cover with a damp tea towel and rest for 10 minutes.
Stretch and Fold: Wet your hands, take a handful of dough from the edge, and gently pull it over to the centre. Repeat around the bowl until the dough tightens and holds its shape. Rest for 10 minutes and repeat. After the second round, flip the dough seam-side down so the top is smooth.
Refrigerate: Coat the dough with 1 tbsp olive oil, cover with clingfilm (leaving space for it to rise), and chill in the fridge for 12-48 hours.

day two:

Prepare the Tray: Lightly oil a 22cm x 33cm baking tray, line it with baking parchment, and drizzle with 2-3 tbsp olive oil.
Shape the Dough: Release the dough from the bowl with a dough scraper and transfer to the tray. Oil your hands, fold the dough into thirds like a letter, then flip it seam-side down.
Prove: Cover with an inverted baking tray and let it rest for 1.5–2.5 hours until the dough is fluffy and jiggly.
Dimple and Decorate: Preheat your oven to 220°C. Drizzle the dough with olive oil, oil your hands, and gently dimple the dough with your fingertips. Push rosemary sprigs into the dimples and sprinkle with flaky sea salt.
Bake: Bake on the lowest oven rack for 18–25 minutes, until golden brown.
Cool and Enjoy: Let it cool in the tray for a few minutes, then transfer to a wire rack. Drizzle with extra olive oil if desired. Cool for 15–20 minutes before slicing. Enjoy!

pimp my focaccia: delicious topping ideas

Just like pizza, focaccia can be transformed with endless topping combinations. Here are some of our favourites:

New Potato, Sage & Reblochon
Sundried Tomato & Mozzarella
Cherry Tomato, Olive & Feta
Pesto & Mozzarella
Caramelised Red Onion & Gruyère

Simply press your chosen toppings into the dough before baking, and you’ll have a stunning and delicious twist on a classic focaccia.

final tip

Focaccia is perfect fresh from the oven but also fantastic the next day – just warm it in the oven for a few minutes to bring it back to life.

Whether you’re hosting friends or elevating your weekday lunch, this simple recipe will make you look like a baking pro. Enjoy!

FOCACCIA

ingredients

For the Dough:

500g strong white bread flour

420ml warm water

4g easy bake yeast

1 tsp honey

1 tbsp extra virgin olive oil, plus extra for baking and drizzling

10g fine sea salt

For Topping:

Flaky sea salt

A small bunch of rosemary, broken up into small sprigs

method

day one:

​Mix the Dough: In a large bowl, combine warm water, yeast, honey, olive oil, and salt. Add the flour and stir until all the liquid is absorbed with no dry patches. Cover with a damp tea towel and rest for 10 minutes.

Stretch and Fold: Wet your hands, take a handful of dough from the edge, and gently pull it over to the centre. Repeat around the bowl until the dough tightens and holds its shape. Rest for 10 minutes and repeat. After the second round, flip the dough seam-side down so the top is smooth.

Refrigerate: Coat the dough with 1 tbsp olive oil, cover with clingfilm (leaving space for it to rise), and chill in the fridge for 12-48 hours.

​

day two:

Prepare the Tray: Lightly oil a 22cm x 33cm baking tray, line it with baking parchment, and drizzle with 2-3 tbsp olive oil.

Shape the Dough: Release the dough from the bowl with a dough scraper and transfer to the tray. Oil your hands, fold the dough into thirds like a letter, then flip it seam-side down.

Prove: Cover with an inverted baking tray and let it rest for 1.5–2.5 hours until the dough is fluffy and jiggly.

Dimple and Decorate: Preheat your oven to 220°C. Drizzle the dough with olive oil, oil your hands, and gently dimple the dough with your fingertips. Push rosemary sprigs into the dimples and sprinkle with flaky sea salt.

Bake: Bake on the lowest oven rack for 18–25 minutes, until golden brown.

Cool and Enjoy: Let it cool in the tray for a few minutes, then transfer to a wire rack. Drizzle with extra olive oil if desired. Cool for 15–20 minutes before slicing. Enjoy!

pimp my focaccia: delicious topping ideas

Just like pizza, focaccia can be transformed with endless topping combinations. Here are some of our favourites:

​

New Potato, Sage & Reblochon

Sundried Tomato & Mozzarella

Cherry Tomato, Olive & Feta

Pesto & Mozzarella

Caramelised Red Onion & Gruyère

Simply press your chosen toppings into the dough before baking, and you’ll have a stunning and delicious twist on a classic focaccia.

final tip

Focaccia is perfect fresh from the oven but also fantastic the next day – just warm it in the oven for a few minutes to bring it back to life. Whether you’re hosting friends or elevating your weekday lunch, this simple recipe will make you look like a baking pro. Enjoy!

Mix the Dough: In a large bowl, combine warm water, yeast, honey, olive oil, and salt. Add the flour and stir until all the liquid is absorbed with no dry patches. Cover with a damp tea towel and rest for 10 minutes.

Focaccia is perfect fresh from the oven but also fantastic the next day – just warm it in the oven for a few minutes to bring it back to life.

Whether you’re hosting friends or elevating your weekday lunch, this simple recipe will make you look like a baking pro. Enjoy!