Quick Focaccia Bread

bowl Serves 6


  • 1 Tbsp dried yeast
  • 1 tsp sugar
  • 6 cups Homebrand high grade flour
  • 1 tsp salt, plus extra for sprinkling
  • olive oil for brushing
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  • Put in 2½ cups lukewarm water, yeast and sugar into a large bowl. Wait until the yeast dissolves, then stir and place in a warm place (on a sunny deck works well) until the mixture is very frothy.

  • Stir in 2 cups of flour so that you have a lump-free slurry.

  • Set aside again, covered, in a warm place until it doubles in size.

  • Add the remaining flour and salt and mix well.

  • The dough will be wet and sticky but this is as it should be.

  • Cover the dough, put back in the warm place and allow to double in bulk.

  • Preheat the oven to 220°C.

  • Pour the dough onto a well floured surface and roll into a loose ball keeping it well floured to prevent sticking. Make sure your hands are also dusted in flour to prevent sticking.

  • Press the dough out gently onto a well olive oiled shallow dish (about 40cm by 30cm).

  • At this stage you could press into the bread optional toppings like pitted olives, or sprinkle with rosemary leaves. Brush the top of the dough with plenty of olive oil, sprinkle with salt and place in the oven for about 30 minutes or until cooked.

  • Remove from the oven and cool. Serve sliced.

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