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Kingsmill 5050 foccacia (web)

Kingsmill 50/50 Focaccia

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3.571 stars based on 7 ratings

An Italian bread, perfect to serve as a tear and share bread with balsamic vinegar and olive oil. This bread contains the fibre of wholemeal, but the taste of white. Perfect!

Key Information

  • Prep:
  • Bake:
  • Serves:4
  • Skill level:easy

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For the dough

  • 500g 17⅝ oz Kingsmill 50/50 bread flour Kingsmill 50/50 bread flour
  • 1½tsp 1 .5tsp Salt
  • 1tsp 1tsp Sea salt flaked
  • 1 1 Rosemary leaves sprig
  • 1 1 Easy bake yeast sachet (we use Allinson) Easy bake yeast sachet
  • 6tbsp 6tbsp Olive oil plus extra for dipping
  • 225ml 7⅝ fl oz Water warm

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Put the flour, yeast and salt in a large bowl and mix together.

    Ingredients for this step

  2. Classic mode Step 2

    Stir in 4 tablespoons of olive oil and luke warm water, mix together adding more water if needed to form a soft dough.

    Ingredients for this step

    • Oil
    • 225ml 7⅝ fl oz Water warm
  3. Classic mode Step 3

    Turn out the dough onto a well floured surface and knead until the dough is smooth and springs back when gently pressed (approximately 10 minutes).

  4. Classic mode Step 4

    Place in a large lightly oiled bowl, cover with cling film and leave to rise in a warm place for 45 minutes or until doubled in size.

  5. Classic mode Step 5

    Remove and knead again for two to three minutes to knock out the air bubbles and roll the dough out on a lightly floured surface to an oval shape about 35x25cm.

  6. Classic mode Step 6

    Place on a lightly oiled baking sheet, cover with a tea towel and leave in a warm place for thirty minutes or until doubled in size. Meanwhile, preheat the oven to 200’c (fan 180’c, gas mark 6).

  7. Classic mode Step 7

    Make indentations in the dough using your finger tips and drizzle over the remaining olive oil, sprinkle with sea salt and rosemary and bake in the oven for twenty minutes until the bread is golden brown. Serve warm or cold drizzled with more olive oil.