Garlic & Herb Focaccia


Ingredients for Topping

  • 10ml olive oil (or oil of your preference)
  • 1 Tbsp finely chopped mixed herbs of your preference, eg. rosemary and fresh or dried oregano.
  • Pinch salt for seasoning if desired
  • Pinch cracked black pepper for seasoning if desired


  1. Add traditional mix, dried yeast and sugar to a large bowl.
  2. Pour in the warm water and olive oil, mixing with a firm metal or wooden spoon until a moist dough forms (dough should be a little wetter than the bread dough). Scrape down edges with a spatula and leave the dough in a rough ball shape in the bowl.
  3. Cover with cling wrap or a tea towel and leave in a warm spot to rise until spongy and almost doubled in size (tips: leave within safe distance of a heater or fireplace, place bowl in a warm water bath in the sink, a warm sunny ledge or a just heated oven - turned off. Try leaving a little longer if not risen enough and you will get great results).
  4. Once you are satisfied with a spongy risen dough, tip out onto an oiled or bake sheet lined tray (do not knead this dough, so it remains spongy for the focaccia).
  5. Preheat oven to 180C fan forced.
  6. Adding a little oil to your fingertips, press down gently into a curved rectangular shape, leaving little
  7. fingertip shaped pockets intentionally, helping herbs and flavoured oil to stay trapped and give a really tasty result. Form into mini sized, long sandwich focaccias instead if you’d like.
  8. Mix herbs and oil in a small bowl and brush generously onto shaped dough. Sprinkle with a little salt and pepper if you wish.
  9. When you are happy with your focaccia shape, place into preheated oven for approx. 40mins, or until base and crust are golden and crunchy.
  10. Cut into squares or diamonds and place on an antipasto platter. Or fill with chicken schnitzel, cheese and grilled veggies like eggplant and peppers for a tasty lunch.