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35Total Time
230Prep Time
35Bake Time
1Makes
A little effort

Herb Focaccia by Allinson's

3 Reviews

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.

35Total Time
230Prep Time
35Bake Time
1Makes
A little effort

Method

  1. 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.

  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:

    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. Step 4:

    SHAPE

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

  5. 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. 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 the Dough

    • 500g Allinson's Strong White Bread Flour
    • 7g Allinson's Easy Bake Yeast Sachet
    • 1 tsp Billington's Unrefined Golden Caster Sugar
    • 2 tsp Salt
    • 300ml Warm water
    • 50ml Olive oil
  • For the Topping

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

Utensils

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

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