Spring Focaccia

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

Load up the dough with the taste of spring!


500g/4 cups Strong White Bread Flour

500ml/2 cups Warm Water

2 tsp Sea Salt

2 tsp Caster Sugar

2 tsp Fast Active Dried Yeast

80ml/1/3 cup Extra Virgin Olive Oil, plus extra for drizzling


Handful Spring Onions 

Handful Wild Garlic Leaves & Flowers

Handful Asparagus

Big Handful Fresh Herbs

2 tbs Rock Sea Salt 


If using active dry yeast, mix it with a little of the warm water.

In a large bowl, combine the flour, sugar and salt. Add the yeast mixture and olive oil. Mix to combine. The dough will be very wet and sticky. Use a wooden spoon or your hands to mix until all the flour is hydrated.

Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1-2 hours, or until doubled in size.

Pour a generous amount of olive oil into a baking pan, I used my large cast iron pan.

Spread the dough out by gently pushing it towards the corners of the pan. 

Let the dough rise again for about 30 minutes.

Preheat your oven to 425°F/220°C.

Just before baking, dimple the dough with your fingertips, creating deep depressions in the dough. Drizzle additional olive oil over the top & press in your spring toppings, try to submerge the ingredients into the dough. 

Bake the focaccia in the preheated oven for about 25-30 minutes or until golden brown and crisp.

Let the focaccia cool slightly in the pan on a rack, then remove it and serve warm or at room temperature.