I don’t make bread often but I really wanted to make Focaccia, it’s one of those breads that is so soft, spongy and so flavoursome with all that olive oil.

The BEST part of making this bread for me when I’m making this bread is getting my fingers in and poking holes in the bread, it’s so fun. I also love seeing the bubbles that form.

This recipe was by https://www.instagram.com/lacebakes/, she is an amazing baker and did a great video detailing the whole process, she made it really easy and all her tips and hints helped me understand how to make the focaccia which worked out really well. Check her video for more detailed instructions.

Olive & Red Pepper Focaccia

Crispy, soft and fluffy bread that is full of flavour
Prep Time 1 day
Cook Time 20 minutes
Course bread, Side Dish, Snack


  • 500 g Bread flour
  • 420 g Luke warm water
  • 4 g Instant yeast
  • 1 tsp Honey
  • 2 tsp Fine Sea Salt
  • 1 tbsp Extra virgin olive oil


  • Olives pitted*
  • Red pepper sliced*


  • In a cup add some of the water around 50ml, honey and yeast stir and leave to rest until it forms bubbles.
  • When the bubbles form, in a large mixing bowl add the flour, the rest of the water 370ml, extra virgin olive oil and fine sea salt until evenly combined. Mix with a spoon until all dry flour patches have disappeared. Place cloth (make sure it's not touching the dough) over top of bowl, let rest for 10 minutes at room temperature.
  • After 10 minutes, wet your hands, grab some of the dough in your hands, strech it up and then fold it down. Repeat this until it feels like you've created tension.
    Set aside, then after another 10 minutes repeat the same process.
  • After the second set of stretch and folds, wet your hands, gather your dough and place it seam side down into bowl so the top is quite smooth (this helps prevent air bubbles from escaping).Top the dough with a good drizzle of olive oil (1 Tbsp) and rub itover the dough to make sure entire top surface has been covered. Coveryourbowl with a reusable shower cap, a lid, plastic wrap -you just don't want air getting in. The dough will rise in the fridgeduring its rest, so make sure there is room in the bowl for growth.Put in coldest spot of your fridge and let rest for 24 – 48 hours.Longer rest time = more bubbles, more flavour.
  • Start this about 2 hours before you plan to bake
    Prepare your 9" x 13" baking tray. Place some oil around the tin and then place a sheet of parchment paper on top and press down. Then drizzle about 2-3 tablespoons of olive oil on the parchment paper and spread it evenly around the base and sides of the paper lining the tray/pan. Remove your dough from fridge and using a curved dough scraper, gently release the dough from the sides of the bowl and tip the dough into your oiled and lined tray.
  • On the long edge, fold the dough into thirds and turn it round horizontally. Then flip it upside so the you don't see those folds anymore and it's nice and smooth. Cover with another baking tray or cling flim and let it rest for another 1.45 – 2.25 hours. Hopefully it will spread to fit the tray but if it doesn't gently spread it out. This also will depend on the temperature of your room.
  • Preheat the oven to 220°C. Once you think the dough is ready, drizzle the top with a little more extra virgin olive oil and then oil your hands. Using both hands, press your fingers into the dough, gently touching the bottom of the tray. Repeat until the entire tray of dough is dimpled. Top with a sprinkle of flaky sea salt. Add the olives and roasted red pepper. However you can add whatever you want, Rosemary, Garlic, Cheese, Chillies etc.
  • Bake for abour 18-22 minutes. I bake it on the lowest rack in the oven because I think it helps to crisp the bottom of focaccia and prevent the top from burning. Check the focaccia after 18-20 minutes (it might still need more time!) and remove from oven when it's reached a deep golden brown colour. Let it cool for a couple of minutes in the pan and then I transfer it to a cooling rack so the bottom doesn't steam while sitting in the tray. I want it to stay nice and crispy. You can top with more olive oil when it's come out of the oven if you wish for it to look burnished and glistening.
  • Let cool for at least 15-20 minutes before cutting in. It's best enjoyed fresh the same day, but if you'd like to save some for the next day, wrap it in foil to store and then pop into oven (still in foil) and bake at 180°C for about 10 mins. It will bring it back to life. It can also be wrapped in foil and frozen. Bake in foil straight from frozen at 200°C for about 12 mins.


*If you don’t have olives or roasted pepper any ingredients can be substituted. If you have anything in the cupboard or fridge.