• 1lb strong bread flour
  • 1oz salt
  • 1 dessertspoon honey
  • ½ pint tepid water
  • ½ oz fresh yeast
  • Olive Oil
  • Salt
  • Black and Green pitted olives
  • Cherry tomatoes
  • Parma ham
  • Pine nuts
  • Parmesan cheese
  • Fresh basil leaves


  1. In a large bowl mix together the flour and salt.
  2. Dissolve the yeast and honey in half of the tepid water.
  3. Make a well in the centre of the flour pour in the yeast mixture and gradually stir through the flour using a spatula.
  4. Slowly add the remaining water until you have a moist dough. (If too much water just add a little more flour).
  5. Turn the dough out onto a floured surface and kneed for 3 or 4 minutes, the dough will look silky.
  6. Place it back in the bowl and cover with a tea towel. Leave to prove for 45 minutes.
  7. After this time the dough will have doubled in size. Punch the air out of it.
  8. Kneed slightly again. You can make one large focaccia or 2 smaller ones by just halving the dough.
  9. On a lined baking tray either roll out the dough or stretch out with your fingers to the shape you want. Drizzle with olive oil and your choice of toppings.
  10. Leave to rise again for 30 minutes then bake in the oven at 220 C for approximately 15 minutes.