Organic Focaccia with Herbs & Seasalt

SnackServes 6

A delicious tear and share bread oozing with olive oil, this focaccia recipe from Side Oven Bakery in Foston on the Wolds is perfect for dips and dunking! Visit the award-winning bakery yourself this month as part of their Blackcurrant Open Day on Sunday 24th July. The annual PYO Organic Blackcurrant & Bakery Open Day will include farm nature trails and woodland walks as well as the opportunity to visit the bakery and enjoy a range of freshly baked breads, croissant, cakes and refreshments. Open 10am - 3pm, entry is free entry, and bookings can be made by emailing For more recipe inspiration and further details about the event visit


500g Organic Stoneground White Flour
15g Fresh Yeast (half quantity if using dried Yeast)
Large pinch of Salt
80ml Olive Oil
Approx 300ml Tepid Water
Dried Mixed Herbs
Sea Salt


  1. Weigh out the flour, yeast and the teaspoon of salt into a bowl. Make a well in the centre and gradually add the water and olive oil. Once the ingredients are combined together tip out onto a lightly floured surface and start to knead the dough. This should take about 6 minutes. If you prefer you can use a processor on the slowest speed setting until the dough becomes stretchy and soft.
  2. Place the dough into a lightly oiled bowl and cover with oiled clingfilm. Leave to prove for about 40 minutes or until it has doubled in size.
  3. Once dough has risen tip out onto a floured surface and knock back then shape into a rectangle and place onto a lined baking tray. Leave to prove covered with the oiled clingfilm for another 40 minutes.
  4. Once proven push your thumb all over the risen dough to make indentations. Drizzle with olive oil and finish with a generous sprinkling of mixed herbs and sea salt.
  5. Bake in a hot oven 220’c for approx 20 minutes. Once baked drizzle again with olive oil and serve.