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| Homemade Focaccia Bread with Black Olives, Dried Rosemary, and Rock Salt Topping |
There’s something deeply grounding about making bread at home. Focaccia is one of those breads that looks impressive but asks for very little - just flour, water, yeast, olive oil, and a bit of time. No bread maker, no additives, no preservatives, nothing to make it last on a supermarket shelf. Just real ingredients coming together in the simplest, most satisfying way.
Focaccia is the kind of bread that reminds you how little you actually need to create something authentic, and how cheaply it can be made. A bowl, a few minutes with your hands, and a quiet hour or so while the dough rises. There’s a rhythm to it that feels almost old‑fashioned in the best possible way - kneading the dough, folding it gently, letting it rest, then finally pressing your fingertips into the soft surface to make those familiar dimples. A drizzle of olive oil, a sprinkle of rock or flaky salt, some olives, maybe a few dried herbs, and the whole kitchen begins to smell warm and alive.
In a world full of 'hacks', quick fixes and packaged shortcuts, homemade bread feels like an act of simple living. It slows you down. It reminds you that food doesn’t need to be complicated to be both economical and good. And focaccia, with its golden crust and pillowy center, is one of the easiest ways to bring that feeling into your home.
What I love most is how versatile Focaccia is. Tear off a piece while it’s still warm, serve it with soup, slice it for sandwiches, or tuck it into lunchboxes. It’s the kind of bread that fits into everyday life without fuss. It can be made as one round (traditional), or into smaller individual rounds for lunchbox ease.
And maybe that’s the real joy of it: the reminder that good food doesn’t need to be perfect or elaborate. Sometimes the simplest things - flour, water, oil, and time - are the ones that are the most satisfying for the soul.
Watch me make and knead the Focaccia in this Youtube tutorial:
Ingredients:
- 3 cups High Grade white flour
- 2 tsp active yeast granules
- 2 tsp white sugar
- 1 cup warm water (not hot or the yeast will be killed)
- 1 tsp salt
- 1 tablespoon olive oil, plus extra to drizzle
- Sliced black olives, dried rosemary, chopped sundried tomatoes, fried onions, or other toppings of your choice
- Rock or flakey salt
Method:
In a large bowl, combine the yeast, sugar, and warm water. Leave it for 15–20 minutes until the mixture is foamy and active.
Add the flour, salt, and olive oil, and mix with a table knife until the dough begins to come together. Once it forms a rough ball, turn it out onto a lightly floured bench.
To knead, use the heel of your hand to gently push the dough away from you, then fold it back and turn it slightly before repeating. Everyone develops their own rhythm - sometimes I use one hand, sometimes two - as long as you’re pressing, stretching, and folding, you’re doing it right. Knead for 5–10 minutes until the dough feels smooth and elastic.
Return the dough to the bowl, cover with a tea towel or cling wrap, and leave it in a warm spot for about an hour or until doubled in size.
Turn the risen dough out onto a lightly floured bench and knead briefly, then shape it into a ball. Transfer to a greased oven tray (I use olive oil for this) and gently press or roll the dough out into a circle. Press the pads of your fingers into the dough to make indents. Leave it to rise again for 15–20 minutes while you heat the oven to 220°C fan.
Before baking, brush the surface generously with olive oil. Press your fingertips into the dough to create dimples, then add your favourite toppings - herbs, olives, fried onion, sundried tomatoes - or simply finish with flaky salt or dried herbs.
Bake for 10-15 minutes or until lightly browned on top.
Drizzle with more olive oil when out of the oven and transfer to a cooling rack.
Can be served warm from the oven or cut into pieces to freeze.
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