Olive Oil and Sea Salt Focaccia (V)


This focaccia is perfect in the summer for sharing.  Eating with salads, homemade pesto etc or on its own

Serves 12

Macros per serving

Calories 199.58, Protein 4.5g, Carbs 28.25g, Fat 7.42g and Fiber 0.66g


  • 250g 00 Flour
  • 250g Cornmeal
  • 25g Fresh Yeast
  • 300ml Luke Warm Water
  • 6 Tbsp Olive Oil
  • 3 Tsp Sea Salt

You will need:

  • Large Mixing Bowl
  • Scales / Measuring Jug / Measuring Spoons
  • 2 Tea Towels
  • Large Baking Tray
  • Pre Heated Oven 220C Conventional 200C Fan
  • Mix your 00 flour, cornmeal and 2 tsp of the sea salt in a large bowl

  • You can buy fresh yeast from the supermarkets bakery if you ask

  • Mix your yeast with lukewarm water and mix until combined

  • Add the yeast water mix the flour mix

  • Mix until well combined

  • Add to floured surface and knead for 5 minutes

  • Until like elastic

  • Wet dough so it can stretch and wrap in two clean tea towels


  • Leave in a warm place to prove for 30 minutes it will almost double in size

  • Pop your baking tray in oven for last 3 minutes of bread proving

    Scatter with flour then once bread proved spread the dough across the baking tray


  • Spread 4 Tbsp of olive oil over the top

  • Once proven for 10 minutes

  • Make indents with your fingers across dough and prove for a further 20 minutes

    Scatter 1 Tsp of sea salt of the top

    Then bake in oven top shelf for 10-15 minutes until done

  • When baked turn out on a cooling rack and drizzle 2 Tbsp of olive oil over the top

    This is best eaten on the day it is baked


Massage Therapist. Meditation and Mindfulness Instructor. Mum. Love cooking, Lifting Weights, Appreciating the best in people, Walking barefoot and Smiling.

Latest posts by rippingsimply (see all)

Leave a Reply

Your email address will not be published. Required fields are marked *