Don’t be intimidated by the idea of making focaccia from scratch. The basic recipe couldn’t be simpler—there are no tricky techniques or secrets to getting the texture right. The only thing you really need is time. I often prepare the dough a day before serving, letting it rest in the fridge before finishing it the next day.
This is a recipe the whole family can enjoy. Get the kids involved and let them have fun choosing their favorite toppings. You’ll be amazed at how light, fluffy, and delicious the final bread turns out.
### Sarah Pound’s Focaccia Base
Prep: 15 min
Rise: 3–15 hr
Cook: 30 min
Makes: 1 large loaf
#### Ingredients:
– 4 cups (600g) plain flour
– 2 tsp fine salt flakes
– 1 tsp (7g sachet) dried instant yeast
– 2 cups (500ml) lukewarm water (mix ½ cup boiling water with 1½ cups cold water)
– ⅓ cup (80ml) extra-virgin olive oil, plus extra for greasing
– Butter, for greasing
– Salt flakes
#### Method:
1. In a large bowl, mix the flour, salt, and yeast. Add the lukewarm water and stir with a spatula until combined. Use your hands at the end to fully incorporate the flour.
2. Shape the dough into a ball, coat it with olive oil, and return it to the bowl. Cover with a damp tea towel and plastic wrap to seal. Refrigerate for 3–12 hours.
3. When ready to bake, grease a 33cm x 22cm baking dish with butter and olive oil. Place the dough in the dish and let it rest at room temperature for about 3 hours—it will spread naturally.
4. Preheat the oven to 220°C (fan-forced). Use your fingers to press dimples into the dough. Add your toppings, pressing them slightly into the surface. Sprinkle generously with salt flakes.
5. Bake on the middle shelf for 30 minutes. Let it rest for 5 minutes before slicing and serving.
### Topping Variations:
#### Cherry Tomatoes, Olives & Rosemary
– 1 cup (150g) cherry tomatoes, halved
– 1 cup (155g) pitted kalamata olives
– 1 tbsp rosemary leaves
– 1 tbsp extra-virgin olive oil
– Salt flakes & freshly ground black pepper
Method: Mix the tomatoes, olives, rosemary, and olive oil in a bowl. Season well, then spread over the dough before baking.
#### Salami, Basil & Buffalo Mozzarella
– 1 cup (250g) pizza sauce
– 150g (1 cup) grated mozzarella
– 10–12 hot salami slices
– 1–2 buffalo mozzarella balls, torn
– Large handful of fresh basil leaves
Method: Spread pizza sauce over the dough, then add grated mozzarella and salami. Bake as directed. After baking, top with torn mozzarella and basil.
#### Caramelised Onion, Thyme & Goat’s Cheese
– 2 tbsp extra-virgin olive oil
– 3 onions, finely sliced
– Pinch of salt flakes
– 1 tbsp thyme leaves, plus extra for sprinkling
– 1 tbsp balsamic vinegar
– 1 tbsp brown sugar
– 100g soft goat’s cheese
Method: Heat olive oil in a pan, add onions and salt, and cook until soft. Stir in thyme, balsamic vinegar, and brown sugar, then caramelize for 10–15 minutes. Spread over the dough, dot with goat’s cheese, and bake.
Enjoy your homemade focaccia—it’s easier than you think!Goat’s Cheese Focaccia
Heat olive oil in a frying pan over medium heat. Add the onion and salt, then cook for 15–20 minutes, stirring often, until soft and golden. Stir in the thyme, balsamic vinegar, and brown sugar, and cook for a few more minutes until the onion caramelizes.
Once the focaccia dough is ready, spread the caramelized onion evenly over it. Bake as directed. When done, remove from the oven, crumble goat’s cheese on top, sprinkle with extra thyme, and serve.
Cherry Tomato, Zucchini, Ricotta, and Chilli Focaccia
1 cup (250g) pizza sauce
2 zucchini, thinly sliced into ribbons with a peeler
Pinch of salt flakes
200g cherry tomatoes, halved
150g fresh ricotta (or stracciatella), drained
Pinch of chilli flakes
Handful of basil leaves
Prepare the focaccia dough, then spread the pizza sauce evenly over the top. Arrange the zucchini ribbons on the sauce and sprinkle with salt. Scatter the cherry tomatoes over the surface, pressing them gently into the dough.
Bake as directed until the focaccia is golden and the tomatoes are blistered. Remove from the oven and immediately dot with ricotta. Sprinkle with chilli flakes and basil, then serve.
This is an edited extract from Family Food by Sarah Pound (Plum; $44.99).
