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Focaccia Bread

1 Sachet of dry yeast

1 1/2 cups of lukewarm water

1/2 teaspoon of caster sugar



Dry Ingredients

3 cups of all-purpose flour

1 cup of self-rising flour

1/4 cup of oil

1 teaspoon of salt


Topping suggestion

Dried rosemary

Rock salt

Olive Oil


Flat sponge roll tin and baking paper



First, you need to prove the yeast, place the yeast water and sugar in a large dish, and allow it to prove. Once you see the yeast start to activate you are on the right track. It will start to become foamy.


Then mix in the dry ingredients. Mix it with your hands to combine the wet mixture. Then turn the dough onto a floured surface and need it into a ball. Don't over-mix the dough. If it appears a little sticky just a bit more flour. Allow the dough to rise, and while it's doing this heat up the oven to 180oC.


Line the sponge roll tin with some baking paper. Once the dough has risen place it onto the tray and press the dough from the center to make a nice long flat Focaccia. Press some indents with your hands making some holes but don't press right through the dough. Before placing it in the oven, drizzle some olive oil over the top, and finish the bread by sprinkling some rock salt and some dried rosemary over the top.


Bake for 20-25 minutes or until the bread is nice and golden on top

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