Floral focaccia




Prep Time


Cook Time

This pretty Italian loaf makes a much-talked-about centrepiece to any spring meal.



For the floral focaccia

  • 1⅓ cups warm water
  • 2 teaspoons sugar
  • 8g packet yeast
  • 3½ cups flour
  • ¼ cup olive oil
  • 2 teaspoons salt

For the floral focaccia toppings

  • Red onions
  • Capsicum slices
  • Capsicum slices
  • Capsicum slices
  • Herb sprigs
  • Olives
  • A drizzle of olive oil
  • Flaky sea salt


For the floral focaccia

  • Mix the water and sugar in the bowl of an electric mixer fitted with a dough hook.
  • Sprinkle the yeast over the top and give it a quick stir. Leave to sit for 5–10 minutes until foamy.
  • Set the mixer on low speed and gradually add the flour, oil and salt.
  • Increase the speed and continue mixing the dough for 5 minutes.
  • Transfer the dough to a bowl that has been greased with olive oil. Cover with a damp tea towel and leave to rise in a warm place for 45–60 minutes or until nearly doubled in size.
  • Turn out onto a lightly floured surface and roll into a rectangle about 1.5cm thick.
  • Cover with the tea towel again and leave to rise for another 20 minutes.
  • Preheat the oven to 200°C (180°C fan bake).
  • Transfer the dough to a roasting dish and use your fingers to poke deep dents into the surface.
  • Decorate with toppings of your choice. Drizzle with olive oil and sprinkle with flaky salt.
  • Bake for 20 minutes or until the focaccia is lightly golden and cooked through.