Focaccia Bread


10 Portions

Strong bread flour
Dried yeast
Olive oil
Warm water
Garlic – Crushed
Mixed herbs

50 Portions

Strong bread flour 1kg
Dried yeast 4 tbsp
Olive oil 250ml
Warm water 250ml
Sugar 1 tbsp
Salt 1 tbsp
Garlic – Crushed 2 cloves
Mixed herbs 1 tsp

100 Portions

Strong bread flour 2kg
Dried yeast 8 tbsp
Olive oil 500ml
Warm water 500ml
Sugar 2 tbsp
Salt 2 tbsp
Garlic – Crushed 4 cloves
Mixed herbs 1 tbsp


  1. Using a planetary mixer add the strong flour, yeast, sugar and salt
  2. Using the dough hook attachment, add the olive oil and slowly add the water with the machine running
  3. It will slowly start to form a soft, warm but sticky dough
  4. Add more oil if the dough is too sticky
  5. Allow the dough to kneed in the machine for 10 minutes until soft and elastic
  6. Allow the dough to prove in a warm place for 1 hour or until the dough has doubled in size
  7. ‘Knock back’ the dough with your fists to remove the air
  8. Oil the inside of a deep tray, push the dough into the tray using your fingers to the depth of around 2cm
  9. Allow to prove in the tray for around 40 minutes until it has doubled in size and brush with olive oil
  10. Cook in the oven at 180˚C for around 20 minutes or until cooked through
  11. Remove from the oven and brush with olive oil whilst the bread is still warm

Key Points