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Focaccia Bread

This recipe comes from Chef Jonathan Arthur of Italy with Relish (Italian cooking holidays)

"I have always seemed to find myself by accident or design, in a kitchen. As the youngest child of a farming family in Cornwall I was always the one helping my mother make butter, bread and of course pasties. As a teenager in school we were allowed to chose between metalwork or domestic science, as the former was taught by a notorious sadist and the latter was full of girls and I was the only boy in the cooking class" - Italy with Relish web site

This traditional bread is also the base for a pizza mix so if you put some tomato sauce and mozzarella on the top you will get a classical Pizza Margheritta. You can also freeze the dough once you have rolled it out. Then if you feel like fresh bread next morning take it out just before going to bed, overnight it will defrost and rise to be cooked in just 15 minutes the next morning.


Plain flour
Fresh yeast


  • Mix a small amount of fresh yeast with 1/2 litre tepid water and a half teaspoon of sugar.
  • Mix again after a few minutes to makes sure everything has dissolved.
  • Add 500g of flour to make a dough that is not sticky but is still soft.
  • Let the dough sit in a warm place for an hour or two until it doubles in volume.
  • Kneed it for a couple of minutes and make into balls about the size of a billiard ball.
  • Let these rest for about an hour in a warm place then gently roll out to dinner plate size.
  • Brush olive oil over the top and sprinkle with salt.
  • Make lots of holes in the surface with a fork or skewer, about 1/2 inch apart and cook in a pre-heated oven 200° C for about 15 minutes or until brown on top.

Chef Jonathan Arthur
Italy with Relish