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Focaccia is the most delicious and easy bread to make and can be flavoured in so many ways. This recipe for Focaccia takes one basic dough and transforms it into two different breads…one with garlic and rosemary and another with sun dried tomatoes and black olives.

This recipe was made as part of the Daring Baker’s Challenge. It’s always a thrill when the beginning of the month arrives and a new Daring Bakers Challenge is announced. I have been a Daring Baker now for almost 6 years! Yes, I can’t believe it either! How time flies and I still am excited to discover each new challenge. When it is yeast cookery…even better still. So this month when our hosts Rachael of Pizzarossa and Sawsan of Chef in Disguise challenged us to make focaccia I was in my element. My plan was to make it many times using different recipes however times does fly and the month got away from me.
 For the month of April Rachael of pizzarossa and Sawsan of Chef in Disguise took us on a trip to Italy. They challenged us to try our hands at making focaccia from scratch
If you have never baked bread this is a great place to start. It’s really easy and delicious. For more recipes like this one join my free email list by clicking here to receive all the latest right in your inbox.
Marcellina xx

Focaccia Two Ways

Make two different types of focaccia from the one dough - Rosemary and Garlic Focaccia and Black Olive and Sun Dried Tomato Focaccia

Servings: 2 large focaccia
Author: Marcellina
  • 3 teaspoons dried yeast
  • 1 1/2 cups lukewarm water
  • 1 teaspoon malt syrup or honey
  • 500 g (1lb) strong bread flour
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon salt
  • freshly ground pepper
for Garlic and Rosemary Foccacia
  • 2 or 3 cloves garlic sliced and mixed with 2 tablespoons extra virgin olive oil
  • sprigs of rosemary rubbed with a bit of extra virgin olive oil
  • sea salt flakes
for Black Olive and Sundried Tomato Foccacia
  • 8 to 10 black olives deseeded and cut in half
  • couple of spoonfuls of sliced sundried tomatoes
  • sea salt flakes
  1. In the bowl of a stand mixer dissolve yeast with water and stand for a few minutes until bubbling slightly, add flour, oil, malt syrup and pepper. 
  2. With the dough hook attached knead for 5 minutes, then add the salt. Knead again until the dough is smooth and elastic. 
  3. Remove the bowl from the stand mixer, cover with a tea towel and allow to rise for about an hour or until at least doubled.
  4. In the meantime prepare your toppings if you have not already.
  5. When the dough is ready divide in half. 
  6. Press out each half then fold it back up by bringing into the middle sides and the top and bottom. 
  7. Press out and place onto a well oiled pizza tray. 
  8. Push the toppings into the dough and sprinkle generously with the oil from the tomatoes and the oil from the garlic.
  9. Sprinkle both with sea salt flakes. Allow to rest for 30 minutes.
  10. In the meantime preheat the oven at 200C 
  11. Bake for 20-25 minutes or until browned and looking delicious.

  12. Serve warm and enjoy!


 For the March Daring bakers’ challenge, Korena from Korena in…
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