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Allinson herb Foccacia STAMP

Herb focaccia by Allinson

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2.764 stars based on 17 ratings

This classic Italian flatbread is an ideal starter recipe and a real winner with the whole family. Made using Allinson olive oil dough as well as rosemary and sage, our Herb Focaccia smells as good as it tastes. We often like ours sliced into squares and enjoyed with a glass of red wine or served with our Parmesan and Fennel Breadsticks.

Key Information

  • Prep:
  • Bake:
  • Makes:1
  • Skill level:medium

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Ingredients

For the dough

For the topping

  • 12 12 Sage leaves
  • 5 5 Thyme or oregano sprigs
  • 5 5 Rosemary sprigs
  • 1tsp 1tsp Sea salt
  • Olive oil for drizzling

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    MIX

    Mix the flour, yeast, sugar and salt in a big bowl. Mix the water and oil together, then stir in with a cutlery knife.

    Ingredients for this step

  2. Classic mode Step 2

    KNEAD

    Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer). 

  3. Classic mode Step 3

    RISE

    Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size .

  4. Classic mode Step 4

    SHAPE

    Push the dough into an oiled, roughly 22cm x 32cm baking tin.

  5. Classic mode Step 5

    PROVE

    Cover the dough again with a clean tea towel and leave to prove until doubled in size again. Preheat your oven to 200°C (fan 180°C, gas mark 6).

  6. Classic mode Step 6

    BAKE

    Scatter the dough with the herbs and sea salt, pulling the thyme and rosemary into smaller sprigs. Press your fingers all over the dough to make dimples. Drizzle with a little more olive oil and bake for 30-35 minutes until golden.

    Ingredients for this step

    • 12 12 Sage leaves
    • 5 5 Thyme or oregano sprigs
    • 5 5 Rosemary sprigs
    • 1tsp 1tsp Sea salt
    • Olive oil for drizzling