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Cooking time

Prep: 30 minutes Cook: 15 minutes 2 hours of rising

Skill level

A challenge


2 loaves of foccacia

Modified from a Paul Hollywood recipe.

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  • 500g bread flour
  • 10g salt
  • 7g instant yeast
  • 50ml olive oil plus extra for kneeding
  • 350ml water
  • Toppings (eg sea salt, herbs, thyme, onion, garlic)


  1. Add flour, salt, yeast, olive oil to a large bowl and add water gradually. Mix. Will be quite wet.

  2. Pour some more oil onto surface and begin to kneed. Keep adding oil to the mixture as you kneed until the stickness eases off and the dough starts to feel more elastic. Don't add more flour, just more oil.

  3. Leave to rise for an hour or so in a warm place (eg in an oiled bowl with cling film over it)

  4. Very carefully tip onto the surface again (use more olive oil). Cut in half and shape into two rectangles by stretching gently. Put each on a baking tray and leave again with some clingfilm over the top (loosely) for another hour.

  5. Heat oven to 220C. Uncover foccacia and make dimples with fingers in the dough. Sprinkle on whatever toppings you like. Bake for 15 mins.

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