Focaccia always reminds me of summer holidays in Italy — or rather, my first attempt at recreating them in a cold, grey British kitchen with rain tapping the window and me covered in flour. It smelled like sunshine though, which was something. Olive oil warming in the oven, rosemary crushed between my fingers — for a few hours, the drizzle didn’t matter.
This Hairy Bikers version is exactly the sort of bread you bake when you want to feel like you’ve done something, but without the stress of sourdough starters or artisan perfection. It’s soft inside, crisp outside, and absolutely begging to be dipped in something garlicky or smothered in cheese.
Why You’ll Love It
- Simple ingredients — if you’ve got flour, oil, and yeast, you’re halfway there
- Perfect for beginners — no proving baskets or kneading techniques to master
- Customise it your way — olives, tomatoes, onions, you name it
- Makes your kitchen smell like a bakery in Tuscany
- Stays soft for days — if it lasts that long
- Brilliant for sandwiches, soup, or just ripped up and dunked in balsamic
Ingredients
- 1 ⅓ cup warm water (around 110°F — warm but not hot)
- 2 tsp sugar or honey
- 1 (0.25 oz) packet active-dry yeast
- 3 ½ cups all-purpose flour
- ¼ cup extra virgin olive oil (plus more for drizzling)
- 2 tsp flaky sea salt (plus extra for sprinkling)
- 2 sprigs fresh rosemary (or whatever herb you fancy)
How to Make It
Get the yeast going:
Pour the warm water into a mixing bowl. Add the sugar or honey and stir to dissolve. Sprinkle over the yeast and give it a quick mix. Leave it for 5–10 minutes until it starts bubbling like a warm science experiment. If it doesn’t foam… your yeast may be a bit past it.
Mix the dough:
Add your flour, olive oil, and salt. Mix on low with a dough hook or stir with a wooden spoon until it starts to come together. Then knead for about 5 minutes (or 10 if you’re going by hand) until smooth and just a bit sticky — not gluey. Add a bit more flour if it’s clinging to everything like a toddler on your leg.
Let it rise in peace:
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp tea towel and leave it somewhere warm (I shove mine near a radiator or sunny window). In about 45–60 minutes, it should double in size and look puffed up like it’s had a good nap.
Give it shape:
Turn the dough out onto a floured surface and press it gently into a rectangle, about half an inch thick. No rolling pin — just fingers. Cover again and let it rest for 20 minutes. This second rise makes it fluffier. You can skip it, but it’s worth the wait.
Time to dimple:
Preheat your oven to 400°F (200°C). Transfer the dough to a lined baking tray or press it into a 9×13 inch dish. With floured fingertips, press deep dimples all over the top — go right to the bottom of the pan. Don’t be shy — these are for flavour pockets.
Finish and bake:
Drizzle with olive oil (generously — don’t hold back), scatter the rosemary leaves and sea salt across the top, and get it in the oven. Bake for about 20 minutes, or until golden and crisp around the edges.
Rest and serve:
Let it cool for a few minutes in the tray, then drizzle a little more oil if you like it rich. Slice it or tear it with your hands like an Italian nonna — no knives required.
Common Mistakes and How to Dodge Them
Why didn’t my dough rise?
The yeast might’ve been dead, or the water too hot or cold. Try again with fresh yeast and lukewarm water.
Why is my focaccia dry?
Too much flour or too little oil — or it was overbaked. Keep an eye on it around the 18-minute mark.
How do I get those big airy bubbles inside?
Use wetter dough and give it a full, unrushed rise. Patience gives you those pillowy pockets.
Why didn’t I get a golden crust?
Your oven might be cooler than you think. Crank it to 400°F and don’t skimp on the olive oil — it helps crisp the top.
Storage and Reheating
Room temp: Wrap leftovers in foil or cling film and store for up to 2 days. It keeps soft.
Freezer: Slice first, wrap individually, and freeze for up to 3 months. Great for quick lunches.
Reheating:
- Oven: 180°C for 5–10 minutes — brings the crust back to life
- Microwave: 20–30 seconds on high — fast but softer crust
Frequently Asked Questions
Can I make the dough ahead?
Yep — after kneading, stick it in the fridge overnight. It’ll rise slowly and taste even better.
Can I use dried rosemary?
You can, but fresh is so much more fragrant. If using dried, go easy — a little goes a long way.
Can I add toppings before baking?
Absolutely. Cherry tomatoes, olives, caramelised onions, even cheese — go wild.
Is focaccia the same as pizza dough?
Sort of. Similar base, but focaccia has more oil and a thicker, fluffier texture.
Nutrition Facts (Per Serving)
- Calories: 280 kcal
- Fat: 27 g
- Carbohydrates: 34 g
- Protein: 23 g
- Sodium: 460 mg
- Sugar: 2 g
More Hairy Bikers Recipe:
Hairy Bikers Focaccia
Description
This golden focaccia is soft, airy inside and crisp on top — packed with olive oil, rosemary, and perfect for dipping, tearing, or stuffing with cheese.
Ingredients
Instructions
- Mix warm water, sugar, and yeast. Let it foam for 5–10 mins.
- Stir in flour, olive oil, and salt. Knead 5–10 mins until smooth.
- Let dough rise 1 hour in an oiled bowl, covered.
- Press dough into a rectangle, rest 20 mins.
- Dimple, drizzle, top with rosemary and salt.
- Bake at 400°F for 20 mins until golden. Cool slightly before slicing.
Notes
- Use fresh rosemary if you can — it makes all the difference.
- Don’t overwork the dough after the first rise — treat it gently.
- Dimpling helps the oil and seasoning settle into the bread.
- Let the dough rise somewhere warm — next to the kettle works a treat.