Ingredients:
- 500g Cotswold Strong White Flour
- 400ml lukewarm water
- 7g dried fast action yeast
- 6g fine sea salt
- 5 tbsp olive oil (plus extra for greasing)
Optional:
- Flaky sea salt
- Zest of half a lemon
- Nocellara olives
- Fresh rosemary
April's Nocellara Olive, Sea Salt & Rosemary Focaccia Recipe
Nocellara Olive, Sea Salt & Rosemary Focaccia Recipe
April's Nocellara Olive, Sea Salt & Rosemary Focaccia Recipe
A brilliant Nocellara Olive, Sea Salt & Rosemary Focaccia Recipe from April Sampson (mindfulnessbaker) to help us bring an Italian twist to British Sandwich Week 2025! Serve filled with salumi, formaggio and insalata, for the perfect panino - or make fried egg butty like April does here. Huge thanks to April for sharing – we hope you enjoy!
- Baker: April Sampson
- IG: @mindfulnessbaker
- Makes: 8 to 10 focaccia sandwiches
- Prep time: 15 minutes
- Prove time: 1hr 45 minutes
- Bake time: 20 minutes
- Total time: 2 hrs 20 minutes
- Flour used: Matthews Strong White Flour
Nocellara Olive, Sea Salt & Rosemary Focaccia Method:
- Tip the flour into a large mixing bowl. Add the salt and mix together.
- In a jug add 400ml of lukewarm water and 7g yeast, you can add this directly to the dry if using fast action, I like to bloom mine.
- Make a well in the centre of the dry ingredients and add 2 tbsp of olive oil then add the water gradually whilst combining with a spoon/spatula to bring the mix together.
- If using a stand mixer with a dough hook knead on a low speed for 8-10 minutes until a sticky but forming dough is achieved. Without a mixer, flour a surface and knead by hand for 10 minutes.
- Pop the dough in an oil greased or floured bowl to prevent sticking and leave to prove for 1 hour covered with a tea towel.
- Grease a square or rectangle baking tray and tip the proved dough into the tray, allowing the dough to sit for a few minutes.
- Gently stretch the dough out to reach the corners and leave to prove covered for a further 45 minutes.
- The dough is now ready to dimple, with the remaining oil drizzle over the dough and dimple with your fingers, pushing the oil into the dough.
- At this stage I added my optional toppings, you can add whatever your preference. Ensure you dimple or gently press these into the dough.
- Preheat an oven at 200°C fan or 220°C and bake for 20 minutes until golden.
- Remove the focaccia from the tray and onto a cooling rack.
- Serve warm or cooled, this makes a fantastic sandwich base.
Be sure to checkout @mindfulnessbaker on Instagram for more of April's great bakes!
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