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Pastry Chef, Catherine Adonis, shared this classic Focaccia Recipe – this bread is a fantastic starter during the cold winter months. You can be creative with the toppings – find what works best for you.



For the Dough:
500g cake flour
10g salt
10g dried yeast
400g water
50g olive oil

For the Toppings:
100g olive oil
crushed garlic
chopped rosemary
a selection of vegetables: tomatoes and onions
coarse sea salt



  1. Place all the ingredients in a stand mixer fit with a paddle.
  2. Beat the dough until smooth and elastic, this should take about 10 mins.
  3. Place the dough in a lightly oiled bowl, covered with a dish towel.
  4. Set aside and allow to rise for an hour.
  5. Gently fold back the dough and allow to rise for another hour, the dough should double in size.
  6. In a large oven tray pour half of the olive oil, add the dough, pressing the dough down with your fingertips to cover the base of the tray.
  7. Allow to rise for 30 minutes.
  8. Sprinkle the top of the bread with garlic and rosemary, add your desired toppings.
  9. Drizzle generously with the remainder of the olive oil and top with freshly cracked sea salt.
  10. Bake at 220˚C for 20-25 mins.
  11. The bread should be crispy and golden brown.

Chef’s Notes:
This dough is quite wet, that is what gives this bread its unique texture.
Any toppings can be used – a selection of vegetables, olives, feta cheese, seeds or nuts – be creative!