Two topping focaccia

Garlic, rosemary and red onions add masses of flavour to this olive-oil bread from home cooks John and Dave Brooks
Two topping focaccia
  • Rating:
  • Serves: makes 1 large focaccia
  • Cook Time: 30 minutes
  • Prep Time: 25 minutes plus 2 hours resting time
  • Effort: easy


  • 1 kg strong white bread flour, plus extra for dusting
  • 2 x 7 g sachets dried yeast
  • 1 tsp honey
  • about 600 ml tepid water
  • 1 tsp fine sea salt
  • 6 cloves garlic, peeled and quartered
  • 3 sprigs rosemary, needles only
  • about 5 tbsp extra virgin olive oil
  • 1/2 red onion, finely sliced and lightly coated in extra virgin olive oil
  • 150 g cherry tomatoes
  • 150 g pitted black olives
  • 1 generous pinches flaked sea salt

Tips and Suggestions

Trying making this without the addition of the flaked sea salt to the topping. There are plenty of ways to add flavour to food without the need for salt and the focaccia contains lots of different flavours. For more information on healthier eating see


1. Preheat the oven to 220C/Gas 7. Lightly oil a large bowl and a 2-3cm deep rectangular baking tray and set aside.

2. Tip the flour into another large mixing bowl, add the yeast, honey and salt and use a spoon to mix together to form a soft dough. Add a little more flour if the dough is too wet, or a splash more water if its too dry.

3. Tip the dough onto a lightly floured work surface and knead for about 10 minutes until you have a soft, smooth, elastic dough.

4. Place the dough in the oiled bowl and cover with a damp tea towel. Leave in a warm place for about an hour or until doubled in size.

5. Scrape the dough out of the bowl onto a lightly floured work surface and knead it briefly for about 1 minute to knock out the air.

6. Transfer the dough to the oiled baking tray and stretch it out to fill the tray.

7. Tip the garlic and rosemary into a pestle and mortar and pound to a rough paste, adding about 2 tablespoons of the olive oil to loosen the paste.

8. Drizzle this all over one half of the dough then scatter the onions over the other half.

9. Using your fingers, make indentations in the dough, about a centimetre apart. On the rosemary and garlic half, stud the indentations with tomatoes; and on the onion half, stud with olives.

10. Cover with a tea-towel and set aside in a warm place for about 40 minutes or until doubled in size and puffy.

11. Bake in the oven for about 20-25 minutes or until crisp and golden.

12. Shake it out of the tray onto a cooling rack and leave to cool slightly then drizzle over the remaining olive oil and scatter with flaked sea salt.

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