Spring Focaccia

Serves: 8
Cooks in: 2 hours
Difficulty: 5/10

Load up the dough with the taste of spring!


3 & 1/2 cups/420g of Strong White Bread Flour

1 tbs Sea Salt

2 tsp of Dried Active Yeast

2 Cups of Luke Warm Water

4 tbs of Extra Virgin Olive Oil


Handful Spring Onions 

Handful Wild Garlic Leaves & Flowers

Big Handful Fresh Herbs,

1/4 cup/60ml Olive Oil 

2 tbs Sea Salt 


Lemon Zest


Add the flour, yeast and salt to a large mixing bowl/or bread mixer, then mix well.

Make a well in the middle then add the water & olive oil. Mix together well with a fork until it forms a wet dough. Lightly flour your hand & work/knead the dough in the bowl as best as you can. 

(If using a stand mixer, with a dough hook attached – mix then knead the dough for a 5 minutes on a low speed). 

Please do not be tempted to add more flour. The wetter the dough is the lighter and bubbly the focaccia will be. 

Transfer the dough to a baking tray/dish lined with greaseproof paper. I used a metal rectangular tray 8”x6”.

Place a damp kitchen towel over the top of the bowl and leave somewhere warm for around 1 hour or until its doubled in size.

Meanwhile prepare your toppings.

When the dough has risen, press the toppings into the it. 

Once you’re done decorating, cover the dough again & let it rise for a further 30 minutes. 

Pre heat your oven to 220 degrees C. 

After 30 minutes, drizzle over plenty of olive oil & sprinkle over lots of salt. 

Place into the oven to bake for 25-30 minutes or until golden on top.

Allow the focaccia too cool slightly before serving. I zest of a little lemon just before eating.