Focaccia with sea salt

Another winner from Paul Hollywood’s How to Bake. This focaccia is much easier to make than I anticipated. As with all bread, I find it most relaxing to make it on a day at home, when I am not anxiously watching the timer or waiting for it to rise.

Perfect for a Saturday lunch. It’s difficult to make it last till dinner if you bake it in the day. 🙂

I’ve adpated the recipe slightly, omitting the herbs and reducing the quantities of olive oil and water.


500 grams strong white flour

10 grams salt

10 grams yeast

80-100 mils, olive oil

300 mils cool water

fine semolina for dusting

Sea salt (for finishing)

Focaccia cooling on a wire rack

Focaccia cooling on a wire rack


1. In a large mixing bowl, add the flour with salt to one side and yeast to the other. Add 40 mls of olive oil and mix it in. Make a well in the centre and add in about 270 mls of water. Mix well until the water and oil are well incorporated in the dough. You may want to add more water if your dough is a bit dry. What you need is a wet and soft dough. Knead lightly until you get a rough dough.

2. In a large and wide pan or on a clean surface, add some olive oil. Tip the dough onto it and knead well for about 10 minutes. Try not to add any flour. The oil will combine with the dough to give you a smooth and elastic ball of dough.

3. Divide the dough into two equal balls. Put them into an oiled tub or bowl and cover with cling film. Leave for at least an hour until the dough doubles in size.

4. Line 2 baking trays with parchment and grease them well with the oil.

5. Put some more olive oil on your work surface and dust with fine semolina. Now tip one ball of dough onto the surface. Working very gently stretch it to an even and flat (about 1.5 inches high) piece. Repeat this for the other ball of dough.

6. Cover each tray very loosely with cling film and let rest for an hour. The dough will double in size again.

7. Heat oven to Gas 7 (220 C).

8. Push your fingers down in the focaccia all the way to the bottom. This gives you the lovely dimpled surface that you see on a focaccia. Drizzle olive oil generously and sprinkle with sea salt. Bake for 15-17 minutes or until the top is lightly pinkish golden. Tap the bottom of the focaccia. A hollow sound indicates that it is done. Cool on a wire rack.

If you are baking each tray separately, repeat step 8 for each tray.

Sunny focaccia

Sunny focaccia


1. Best eaten fresh. Dip it in olive oil or smother it with butter.

2. You can also choose to sprinkle dried herbs in step 8, along with the salt. You could also add olives or sun dried tomatoes. Embed these in the dough, in step 8.




About The Weekend Baker

Weekend baker, cook book collector, gatherer of family recipes.
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10 Responses to Focaccia with sea salt

  1. Pingback: ‘With bread all sorrows are less’ | The Weekend Baker

  2. Laurel Regan says:

    I love, love, LOVE focaccia – I’ve never made it myself, but have enjoyed it in restaurants on many occasions. I would like a piece right now!

  3. Mon, this looks wonderful! The dimples in the bread are so appetising!

  4. batteredhope says:

    I love the idea of sea salt on it and will do it next time. You made my mouth water. It looks so good and I can almost smell it.

  5. Eli says:

    YUM! That looks so tempting – and so delicious with the smell of freshly baked bread in the house:-) Nice recipe

  6. Kathy Combs says:

    This sounds so GOOD!! I am going to have to try this one. There is nothing better than fresh baked bread! ♥

  7. pixie says:

    That bread looks so so good!!
    I love focaccia but I haven’t tried making any of my own.. maybe its time I did! 🙂

  8. Rajlakshmi says:

    wow that looks really good.

  9. I love Focaccia too but have never tried making it at home. Will definitely give it a try.

    • It is quite simple, Avada Kedavra. I’ve been holding off on it but when I found this recipe I was quite encouraged by the simplicity of the directions and the results are definitely encouraging. 🙂

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