Gary Maclean Top Tips - Focaccia


  • 450g strong flour
  • 25g fresh yeast
  • 1 tsp salt
  • 300ml warm water


1. Place flour, salt and yeast (if using dry) into a bowl and mix well. Now make a well in the centre and add the water.
2. Slowly incorporate the flour and water together until you have a rough dough.
3. Tip out onto the work surface and begin to knead. Use enough flour for kneading until you achieve a smooth dough. Place back in bowl cover with either cling film or a damp cloth and allow to prove somewhere warm until doubled in size (30-40 minutes).
4. Again tip out of the bowl and knead just for a minute or two then mould into the shape of the tray you're going to bake your bread in.
5. Drizzle with olive oil and a good pinch of Maldon sea salt and add any flavouring you desire (TOP TIP try the following suggestions - cherry tomatoes; garlic; hard herbs such as rosemary, thyme, parsley; roasted red onions or peppers).
7. Re-prove bread for 15-20 minutes or until bread has again doubled in size. (Proving should be quicker this time as yeast has been activated in the first proving.)
8. Bake in a preheated oven 190°C for 18 minutes.