Focaccia Bread Recipe

Focaccia Bread

Prep Time : 30-40 Minutes
Cooking Time : 10-15 Minutes
Serves : 2

Focaccia bread has been enjoyed in Italy for centuries and is one of the most loved Italian breads. Made with simple ingredients, you can top focaccia with a variety of herbs, spices and veggies. Once baked, it is perfect for dousing in olive oil, slathering with  butter or cheese, or even for the sturdy base of a sandwich. With the right technique and a little bit of patience, you can create a delizioso Focaccia loaf for your next weekend get together. Serve it with a portion of our Sun Dried Tomato Pesto to enjoy it even more.

30-40 Minutes
10-15 Minutes


  • 300 gms refined flour
  • 1 tsp sugar
  • 2 tsps instant dry yeast
  • 1 tsp salt
  • 2 ½  tbsps olive oil + for greasing + for drizzling
  • 2 tsps finely chopped, fresh rosemary
  • 3-4 black olives, pitted and sliced
  • 1 ¾  cups water + for spraying
  • 1 p. Sorrentina Sun Dried Tomato Pesto


    1. To make your focaccia bread, start with some prep: preheat an oven to 180 degrees C, grease an 8 inch baking tray with oil and keep aside.
    2. In a small bowl, activate yeast with 2 tbsps of warm water and ½ tsp sugar, set aside for 2 minutes. Once the yeast turns frothy, it is ready to be used.
    3. Start off by sifting flour, remaining sugar and salt in a large bowl. Add activated yeast and mix well. Add water, 3-4 tablespoon at a time and knead into a soft dough.
    4. Add olive oil and knead again, place the dough in a greased bowl to prevent it from sticking, cover it with a cling film and set aside for 15-20 minutes or once the dough doubles up in size.
    5. Dust some flour on a table top and place the proven dough on it. Knock back the dough and mix half the rosemary and half the olives into it.
    6. Lightly stretch and fold the dough to shape it into a loaf.
    7. Place it on the greased baking tray and gently press to level it evenly. Cover the dough with a damp muslin cloth and set aside for 10-15 minutes.
    8. Remove the muslin cloth and lightly press it with your fingers to create dimples in the dough.
    9. Sprinkle sea salt, remaining rosemary and olives on top. Drizzle olive oil and spray some water on top. Place the tray in the preheated oven and bake for 10-15 minutes.
    10. Remove from the oven and cool. Cut into any shape you want and serve with our Tomato Pesto.

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