Great British Bake Off: Our Focaccia Recipe for Bread Week

The Great British Bake Off truly inspires us to get busy in the kitchen. As yesterday’s show was all about baking delicious bread, we had a go ourselves and came up with our own easy focaccia recipe, perfect as a side for spaghetti bolognese or simply dipped in olive oil…


Rosemary Focaccia


500g white bread flour

2 tsp salt

10g instant yeast

2 tbsp olive oil plus additional for drizzling

400 ml cold water

sea salt


Material required for this recipe

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KitchenAid Typhoon



1. Place the flour, yeast, olive oil and water into the bowl of your stand mixer and mix for about 5min until the dough is slighlty elastic.

2. Strecht the dough by hand on a lightly floured surface by tucking the sides into the centre. Repeat the process for about 5min.

3. Line two large baking sheets with greaseproof paper and divide the dough into two portions. Flatten each portion of dough onto a baking sheet and leave to proof for 1 hour.

4. Preheat the oven to 220C. Drizzle the two loaves with olive oil, sea salt, then add some chopped rosemary (you can also add thyme or even some chopped chilli). Bake in the oven for 20min.



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