Mini Focaccia

makes 8

by Peter Sidwell


  • 250g strong white flour
  • 250g Italian 00 pasta flour
  • ½ tsp sugar
  • 1 heaped tsp salt
  • 1 tsp fast action/easy blend yeast
  • 25ml extra virgin olive oil,plus extra to drizzle
  • 300ml warm water
  • 1 tbsp fresh thyme
  • 1 tbsp fresh rosemary
  • Approx. 25-30 pitted black olives
  • A little sea salt, to sprinkle


  1. Place both flours in a large bowl then add

    the sugar, salt, yeast and olive oil. Mix with

    your hand, adding the water a little at a time,

    until a ball of dough is formed. When it

    comes away from the bowl and onto your

    hands easily, transfer to a floured surface.

  2. Knead until smooth, which should take

    5-10 minutes.

  3. Return the dough to the bowl, cover and

    leave to prove in a warm place for 30-40

    minutes or until it has doubled in size.

    Place the dough back on to the floured

    surface and knead for a minute or two.

  4. Divide the dough into eight rounds about

    2cm thick and place onto a baking tray.

    Top with the herbs and lightly press in

    the olives. Drizzle over a little oil and

    sprinkle with sea salt.

  5. Leave to prove in a warm place for around

    20 minutes before placing into a preheated

    oven set at 200°C/400°F for about

    15-20 minutes until golden.