Name: Hairy Bikers Focaccia Bread Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 2 h 5 min
Ingredients: 500g strong white flour, plus extra for dusting; 1 x 7g sachet fast-action dried yeast; 1 tsp caster sugar; 1 tsp fine sea salt; 2 tbsp olive oil, plus extra for greasing; 300ml warm water; 3 tbsp olive oil (topping); Flaked sea salt; 1 tsp coarsely ground black pepper; 1 tbsp fresh rosemary leaves, roughly chopped; 10 tiny sprigs of rosemary

This focaccia bread recipe is made with strong white flour, olive oil, rosemary and flaked sea salt. The result is a light, chewy loaf with a golden crust and soft, airy crumb. It takes about 2 hours from start to finish and serves 8.

I first made this after watching the Hairy Bikers’ Bakeation series and it quickly became a weekend favourite. The smell of rosemary and warm bread filling the kitchen is hard to beat.

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Focaccia Bread Recipe Ingredients

For the dough:

500g strong white flour, plus extra for dusting
1 x 7g sachet fast-action dried yeast
1 tsp caster sugar
1 tsp fine sea salt
2 tbsp olive oil, plus extra for greasing
300ml warm water

For the topping:

3 tbsp olive oil
Flaked sea salt
1 tsp coarsely ground black pepper
1 tbsp fresh rosemary leaves, roughly chopped
10 tiny sprigs of rosemary

How To Make Focaccia Bread

Combine the dry ingredients: Put the flour, yeast, sugar and salt in a large bowl. Give them a quick stir to distribute everything evenly.
Form the dough: Mix the olive oil with the warm water and pour it onto the flour mixture. Stir with a wooden spoon, then bring together with your hands to form a rough ball.
Knead: Turn the dough out onto a lightly floured surface. Knead for about 5 minutes until you have a smooth, pliable and fairly soft dough.
First rise: Transfer the dough to a lightly oiled bowl. Cover loosely with oiled cling film and leave to rise in a warm place for about 1 hour until doubled in size.
Shape the bread: Lightly oil a large baking tray (approximately 36cm x 25cm). Turn the dough out, knock it back with your knuckles and press into a rough rectangle matching the tray. Ease the dough towards the edges.
Second rise: Cover loosely with oiled cling film and leave to prove for 30 minutes in a warm place.
Dimple: Preheat your oven to 220°C (Gas Mark 7). Use your index finger to poke dimples all over the dough, pressing right through to the bottom of the tray.
Add the topping: Drizzle with 3 tablespoons of olive oil, letting it seep into the holes. Sprinkle with flaked sea salt, black pepper and chopped rosemary, then poke the rosemary sprigs into the dough.
Bake: Bake in the centre of the oven for 15–20 minutes until risen and deep golden brown. Let the bread cool on the tray for a few minutes before serving warm.

What Is the Secret to Perfect Focaccia Bread?

Use strong flour: Strong white flour has a higher protein content that builds the gluten structure needed for a chewy crumb. Plain flour will work but gives a denser result. If you enjoy baking bread, try the Hairy Bikers cheese scones for another great use of strong flour.
Do not rush the rises: Allowing the dough to rise fully twice is what creates the open, airy texture inside the loaf.
Be generous with oil: Olive oil prevents sticking, adds flavour and helps the crust turn golden and crisp. Pour it into every dimple.
Make deep dimples: Press your fingertips right through to the bottom of the tray. This creates pockets where olive oil and salt pool, giving each bite bursts of flavour.

What Should You Serve on the Side?

Tear warm slices and dip them into good quality balsamic vinegar mixed with extra virgin olive oil. Focaccia is a natural partner for pasta dishes such as Hairy Bikers lasagne or a simple spaghetti aglio e olio.

It also works well on a sharing platter with cured meats, olives and roasted peppers. You can split it horizontally to make sandwiches or serve thick slices alongside a bowl of soup.

Does This Keep Well?

Focaccia is best eaten on the day it is baked. If you have leftovers, keep them in a paper bag at room temperature for up to 2 days. Avoid cling film or plastic bags as they soften the crust.

You can freeze focaccia for up to 3 months. Wrap the cooled loaf tightly in cling film, then in foil. To reheat, thaw at room temperature and warm in a moderate oven for a few minutes until the crust crisps up again.

Nutrition Facts

Calories: 280 kcal
Total Fat: 8g
Saturated Fat: 1.5g
Cholesterol: 0mg
Sodium: 550mg
Total Carbohydrate: 45g
Dietary Fibre: 2g
Sugars: 1g
Protein: 8g

Frequently Asked Questions

Can you use plain flour instead of strong flour for focaccia? You can, but the result will be slightly denser with a less chewy crumb. Strong flour has more protein, which builds better gluten for that open, airy texture.

How does Hairy Bikers focaccia compare to RecipeTin Eats focaccia? The Hairy Bikers version uses a traditional knead and two rises, while RecipeTin Eats uses a high-hydration no-knead method. Both produce excellent results with different textures.

Can you make focaccia dough the night before? Yes. After the first rise, knock the dough back and place it in the fridge overnight. Bring it to room temperature for 30 minutes before shaping and proving.

What other toppings work well on focaccia? Try sliced olives, cherry tomatoes, thin red onion rings, sun-dried tomatoes, dried chilli flakes or a sprinkle of Parmesan. Keep toppings light so they do not weigh the dough down.

What is the best way to serve focaccia with pasta? Slice it into squares and serve alongside Hairy Bikers spaghetti bolognese or any rich sauce for dipping. Warm focaccia soaks up sauce perfectly.

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