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Homemade Foccacia Bread

(Serves 4/5)


Preparation time 20minutes

Rising time for the dough 1 hour

Cooking time 25-30 minutes 

Pre-heat the oven to 190°c

(Cooking times will vary depending on your oven, we use a fan oven)


You will need:

2 tbs Secret Chef Bruschetta Topping (made up as instructed on side of jar)

500g Strong White Bread Flour, plus extra for dusting

2 tsp Himalayan Pink Salt

1 x 7g sachet Fast-action Dried Yeast

80ml Olive Oil plus extra for drizzling

250ml warm Water


Mix the flour, salt and yeast in a large bowl then add the olive oil and warm water, mix together to make a soft dough that should feel quite loose and easy to knead.

Gently knead by scooping up the dough and scraping any sticky bits of the surface, slapping it back down for a few minutes so the dough will become more manageable.

The dough may seem damp but don’t worry and definitely don’t add any more flour.

Knead the dough for about 10 minutes by hand on a lightly floured work surface or for five minutes if using an electric mixer.

The dough should feel stretchy when pulled. If not knead for a few minutes longer.

Stretch the dough out about 2cm thick onto a greased baking tray and cover with a clean tea towel, leave in a warm place to rise for 1 hour.

Remove tea towel, and make indentations all over the dough with your fingertips. Randomly flick blobs of the Bruschetta Topping all over the dough and sprinkle with Sea Salt.

Bake for about 25–30 minutes, or until the bread is well risen, pale golden-brown and feels hollow when tapped underneath. Drizzle with a little olive oil and allow to cool on a rack.