Difficulty: Beginner Prep Time 25 mins Cook Time 20 mins Rest Time 75 mins Total Time 2 hrs
Servings: 8
Best Season: Suitable throughout the year


A classic Italian bread, this lovely herb and olive focaccia is the perfect accompaniment to the many soups and strews you will be embarking on through autumn. Serve it with a plate of antipasto, a snack on its own or as a lovely accompaniment to a main meal.

This one is crisp, airy and full of flavour - herbs, olive, garlic, whats not to like?! My mother in law declared it moreish and that really is a lovely compliment from an expert baker. 

I could not believe how easy it was - I took a standard focaccia recipe and added my own inspiration of filling it with a taste of the Mediterranean. 

Options: you can keep it plain, or add different flavours . I'm going to experiment with Indian herbs like lemon, garlic and coriander. Or Turkish flavours with  zaatar, halloumi or feta. If I can do it, without any experience of making bread so can you! 

Tips: I mixed in the herbs and olives after the proving, laying it on the baking tray, stretching it, filling it, folding it over a few times to encase it then stretching it. 

Turn the tray around half way through for a more even browning. 

Leftovers? You can warm it up if you have leftovers - it freshens up nicely. 

Watch my You tube video for a quick look: 




  1. Use a large mixing bowl. Add the flour to it. Mix the salt on one side and the yeast on the other and then bring it together, so that the salt and yeast don't react initially. 

    Make a well in the centre, add 2 tbs of olive oil and gradually add the lukewarm warm water, making a sticky dough. 

    Flour your surface and tip out the dough. Knead it for 5/6 mins till it is less sticky. Put it back in the bowl, cover it and let it prove for 30/35 mins. 

  1. Oil a shallow 10 x 6 inch tray  liberally with oil . Tip your dough in here and stretch it out to fit your tin. 

    Spread the chopped herbs, garlic and olives evenly, fold over from both sides, then fold again so that the mix is incorporated inside. Finally stretch it back out to the shape of the tine, cover and prove for another 45 mins. 

  1. Heat your oven to 200C

    Make dimples in the bread with your fingers. Mix 2 tbs of olive oil, 2 tbs of water and sea salt flakes in a cup and pour over the top. 

    Garnish with Rosemary sprigs in the dimples. 


  2. Bake for 20 mins, turn it around half way to get an even bake. It should be golden crisp on top. If you need another 5 mins to crisp it that's fine. 

    Pour olive oil over the top, cut into squares and dig in! 

    You can warm it up too if you have leftovers - it freshens up nicely. 

Keywords: flour, herbs, olive oil, olives, garlic, yeast, salt,
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