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Focaccia Bread

This focaccia recipe is easy to make and can be easily adapted with a range of different toppings.


  • 520g Bread flour
  • 8g dried yeast
  • handful red and yellow cherry tomatoes on the vine
  • handful of rosemary
  •   2 tsp dried chilli flakes
  • drizzle of olive oil
  • pinch of sea salt


  1. In a jug mix 350ml of Luke warm water with the 8g of dried yeast to active it.
  2. In a big mixing bowl, place in the bread flour. Gradually pour in the Luke warm water whilst mixing it with your other hand.
  3. Once all the water is added bring the dough together. If the dough is a bit too sticky add a little flour.
  4. Bring the dough out of the bowl and place on a lightly floured surface. Knead for 5-10 minutes until the dough becomes smooth and elastic.
  5. Then a place the dough in a clean slight oiled bowl, place a tea towel over the top and allow it to prove for one hour in a proving draw or warm place.
  6. After proving knock the dough back and shape into curved rectangle.
  7. With four fingers make imprints into the bread.
  8. Then place a tea towel over the top and allow to prove for an another 30-40 minutes.
  9. In the imprints place the sprig of rosemary leaves, red cherry tomato and yellow cherry tomato on their vines.
  10. Sprinkle over dried chilli flakes smoked paprika, sea salt and drizzle over olive oil.
  11. Place in a pre-heated oven at 180C for 35-40 minutes.
  12. Slice in to piece, serve and enjoy!Focaccia Bread

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