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Herb Focaccia

Published: Updated:

5 Reviews

Total Time
3h 5m
Prep Time
2h 30m
Bake Time
Makes 1
Makes 1
A little effort

How to make herb focaccia

This classic Italian flatbread is an ideal starter recipe, and we’re here to offer a helping hand at how to make focaccia – whether this is your first time, or your back to bake a classic favourite, this recipe is proven to go down a treat with the whole family.

Made using Allinson’s Olive Oil dough, as well as rosemary and sage our Herb Focaccia tastes even better than it smells – seriously.

Focaccia bread can be enjoyed with a glass or red wine, sliced into squares, or served as a bread board with many of our other tasty Italian bread bakes.

Why not try our Parmesan and Fennel Breadsticks or Prosciutto & Sun-Dried Tomato Plait.

11 ingredients6 steps


    1. Step 1


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

    2. 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. Step 3


      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. Step 4


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

    5. Step 5


      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. 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.


    • For the Dough

      • 500gAllinson's Strong White Bread Flour 
      • 7gAllinson's Easy Bake Yeast Sachet 
      • 1 tspBillington's Unrefined Golden Caster Sugar 
      • 2 tspSalt 
      • 300mlWarm water 
      • 50mlOlive oil 
    • For the Topping

      • 12Sage leaves 
      • 5Thyme (or oregano sprigs) 
      • 5Rosemary (sprigs) 
      • 1 tspSea salt 
      • For drizzlingOlive oil 


    • Mixer with dough hook attachment
    • 22cm x 32cm baking tin
    • Tea towel

    5 Baker Ratings

    A failsafe recipe I’ve used numerous times. Thank you!

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    Very Easy recipe to follow and came out great for the first try!

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