Tear and share with the family with a homemade focaccia bread, tasty for parents and kids alike!


6 -8


500g strong white bread flour, plus extra for kneading

7g sachet fast action yeast

1tsp garlic granules

1 tsp flaked sea salt, plus extra for the top

8tbsp extra virgin olive oil

Handful rosemary

Small red onion, thinly sliced

2 handfuls pitted black olives

For the dip…

2 red peppers, halved, deseeded and roughly chopped

3 cloves garlic, skin on

1tbsp extra virgin olive oil

Squeeze lemon jucie

60g walnuts


Line a 35 x 25cm (approx) baking tin with Bacofoil Non-Stick Baking Paper.

In a large mixing bowl, mix together flour, yeast, garlic and salt. Add 300ml lukewarm water and 4tbsp of the oil, use a table knife to bring the mixture together then use your hands to form into a sticky dough. Dust the worktop with a handful of flour, then turn out the dough and knead for 5 minutes until it the dough starts to spring back once stretched, (you may need to dust with a little more flour as you work).

Stretch the dough a little and place into the prepared tin, use your fingers to press it out evenly over the base of the tin. Cover with clingfilm and place in a warm place for up to an hour until it has doubled in size.

Meanwhile, in a pestle and mortar, bruise the rosemary and mix with the remaining olive oil and stir in the onions and olives.

unwrap the tin, and ‘knock back’ the dough, using your fingertips to heavily dimple the surface and remove a lot of the air. Scatter over the rosemary, onion and olives, leaving the oil in the pestle and mortar. Cover again and leave to rise once more until doubled in volume. Heat oven to Mark 7/220C/200C fan

Unwrap the tin a final time, drizzle over the reserved oil and scatter with a little extra flaked salt. Use your fingers to roughly dimple the surface of the dough and push a few of the toppings inside. Bake for 30 minutes, or until springy to the touch.

Remove from the oven and cover loosely with foil while its still warm, leave for 15 minutes then uncover. (This give the bread a soft crust)

For the dip…

Place peppers and garlic cloves on a baking tray lined with Bacofoil Non-Stick baking paper. Drizzle with oil and season. Roast in the oven while the bread cooks for 20-25 minutes until soft.

Meanwhile, soak walnuts in boiling water for 15 minutes. Drain and place in a blender.

Add the cooked peppers to the blender with any juices, add a good squeeze of lemon juice and blend until smooth. Leave to cool. Serve with the focaccia.