Recipe by:  Tilly Brook

Source: “Little Italy” by Laura Zavan

Serves:  8


  • 600 g (strong bakers) flour
  • 3 tsp of salt
  • 25 g of fresh yeast or 7 g dried yeast
  • 300 ml lukewarm water + 5 Tbsp
  • 1 Tbsp sugar
  • 200 ml olive oil + 6 Tbsp
  • 1 Tbsp sea salt
  • Dry herbs – e.g. oregano , as desired
  • Optional: sundried tomatoes, olives, anchovies, capsicum


  • Mix the yeast with the 300 ml of water, add the sugar and leave to rest for 20 mins.
  • Make a mound of the flour with a hollow in the center and scatter the salt around the edges.
  • Pour the yeast mix into the hollow with the 200 ml of water.
  • Knead the dough for approximately 10 mins.
  • After kneading, the dough should be quite pliable.
  • Shape into a ball, cut a cross into the top, cover with a cloth and leave to rise for 1-2 hours in a warm place until dough has doubled in size.
  • Mix the 5 Tbsp of water with the sea salt and the rest of the oil in a small bowl.
  • Work the dough for 1 min.
  • Spread the dough onto a well oiled baking tray – pushing it outward from the center using the hands.

Try to get it all of the same thickness.

  • Use the tips of your fingers to make indents over the top of the dough.
  • Brush the top of the bread with the water/salt and oil mix.
  • Sprinkle with dried or fresh herbs.
  • If you wish, add toppings to the top such as sundried tomatoes, olives and/or capsicum.
  • Leave focaccia to rest on the tray for 10 mins.
  • Whilst resting, preheat oven to 240 C (464 F).
  • Bake for 20 mins or until the top is golden brown.
  • Ready to serve.


Download PDF here (more photos in this PDF)  Italian Focaccia Tilly Brook