Iberico Focaccia

Enjoy a taste of Italy with Paul Hollywood's simple recipe for cheese-flavoured focaccia, served warm from the oven
By Paul Hollywood
Iberico Focaccia
  • Rating:
  • Serves: 2-4
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes plus 2 hrs 15 mins resting
  • Effort: easy



  • 500 g strong bread flour
  • 15 g salt
  • 20 g fresh yeast
  • 80 ml olive oil, plus extra for brushing
  • 240 ml water
  • 120 g iberico cheese, 90g chopped, 30g grated
  • 1 large onion, chopped
  • A handful of chopped basil


1. Mix together the flour, salt, yeast, olive oil and water to form a dough. Place in a bowl, cover and set aside to rest for 1 hour.

2. Mix the Iberico cheese, onion and basil into the dough, place in a bowl, cover and set aside to rest for half an hour.

3. Place the dough on a lightly floured work surface. Flatten the dough into an oval shape. Push holes in the top of the dough, using your finger.

4. Place the dough oval on a lined baking sheet. Brush with olive oil and rest for 45 minutes.

5. Preheat the oven to 230ÂșC/gas 8. Sprinkle the bread with the grated Iberico. Bake the focaccia for 20 minutes, Brush with olive oil and serve at once.

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