Wood fired focaccia bread

Infused with tomatoes, olives and rosemary, this wood fired focaccia is a tasty alternative to store-bought bread!


  • 500g strong bread flour
  • 2 tsp salt
  • 2 tbsp olive oil
  • 400ml cold water
  • Olive oil
  • Coarse sea salt
  • Chopped rosemary
  • 6 finely chopped cherry tomatoes
  • Black and green olives


  1. Sift the flour, salt, yeast and 2 tbsp rosemary into a bowl
  2. Add the olive oil and water to the dry ingredient mix and knead well until you have formed a dough ball
  3.  Gently hand stretch the dough, pinching and folding the sides into the centre. Turn the bowl 90 degrees and continue to repeat this process for 3-5 minutes
  4. Once done, tip the dough onto the silicone dough mat, brush with oil and knead for 5 more minutes
  5. Transfer the dough to a lightly oiled bowl, cover with cling film or a tea towel and leave for 30 – 60 minutes in a warm, dry spot
  6.  Once doubled in size, divide the dough into two portions and flatten
  7. Brush the dough with extra virgin oil and sprinkle with remaining chopped fresh rosemary, crushed olives, cherry tomatoes and sea salt
  8.  Leave to rise for about 20 minutes
  9. Fire up your wood fired oven then allow to cool to 180-220°c
  10.  Cook your focaccia until golden in colour (approx. 20 minutes)
  11.  Once cooked, remove and brush with some extra olive oil and let it rest for 10 minutes