Basil & Olive Oil Focaccia Bread

Focaccia is one of my favourite sharing Breads to serve at a Dinner with friends or family.  It’s not too hard to make and you can take it in loads of different directions by changing the toppings.My favourite is Fresh Basil, Garlic & Olive oil but there are many combos you can try like Rosemary & Sea Salt or Three Cheese. Enjoy!

Louise xxx

serves 20


  • • 1kg strong white bread flour, plus extra for dusting ( I use the Bread mix in Lidl )
  • • 625ml water, at room temperature
  • • 3 x 7g sachets dried yeast ( also sold in Lidl )
  • • 2 tablespoons sugar
  • • sea salt and freshly ground black pepper
  • • olive oil
  • • 1 bulb garlic
  • • a handful of Fresh Basil Leaves

To make your dough

• Tip your flour onto a clean surface or into a large bowl
• Pile it nice and high, then make a well in the middle to hold all the other ingredients
• Pour half the water into the well then tip in 3 sachets of yeast

• Add 2 tablespoons of sugar and 1 tablespoon of sea salt to the well
• Use a fork to gradually bring in the flour from the outside
• Once you get a stodgy, porridge consistency in the well, add the rest of the water and gradually incorporate the flour to make a smooth dough

To knead your dough

• Dust a clean work surface and your hands with flour, then knead the dough, pushing and pulling it for about 5 minutes until it’s silky, springy and elastic
• Make the dough into a flat round shape and pop into a floured bowl
• Cover the bowl with a damp tea towel and leave to prove in a warm place for 1 hour, or until it has doubled in size

To make your bread

• Knock the air out of your bread using your fist then lightly flour your surface and knead it again until smooth
• Grease a baking tin (approximately 25cm by 30cm) well with olive oil and dust it lightly with flour
• Roll or stretch the dough out until it’s the right size for the baking tin and put it in the tin

To make your bread

• Mince the Garlic and put that, along with the Basil leaves into a small bowl
• Drizzle the garlic and Basil leaves with a little olive oil, season with salt and pepper and mix together.

• Scatter the garlic and basil leaves mixture over the dough then use your fingers to push the flavours in and make little dimples on the surface
• Drizzle the dough with olive oil, cover with a tea towel then place the tray somewhere warm and leave for 1 hour, or until doubled in size
• Preheat your oven to 220ºC/425ºF/gas 7


To cook your bread

• Poke the bread all over with your fingers again to give it great texture
• Sprinkle with a pinch of salt and pepper
• Bake in the hot oven for 20 to 25 minutes, or until golden with a crunchy surface

To serve your bread

• Remove from the oven, give it a tap and if it sounds hollow then it’s cooked
• Tip it out onto a board, cut into chunks and tuck in



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