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

Herb Focaccia by Allinson's

3 Reviews

About the bake

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.

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


  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

    • 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


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

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