Herb Focaccia

September 9, 2016

 Allow me to take the this opportunity to dispell a rather common myth affiliated with being a Patissiere. What is this “common myth” you ask? Well, it goes without saying that Patissieres are believed to be in the profession of baking beautiful pastries and being masters of all things sweet – and  while the chef’s hat fits perfectly, there is more it than that. Hello, bread (in every shape and form), the one weakness common to all mankind, without discrimination.

There’s something unexplainable about our affinity to this complex carbohydrate. Alas, without explanation fresh breads are always worth every bite! So, in celebration of all the little things in life (like complex carbohydrates) that bring us comfort and joy, and in addition to dispelling a longstanding and common myth… I present to you my homemade artisan focaccia.


This homemade artisan focaccia is not only aesthetically appeasing, but offers a burst of interesting flavour (mouthwatering, indeed)! Needless to say that when you take your focaccia out of the oven, your kitchen will be filled with a comfortable scent of warm and fresh bread (bound to spread like wildfire to your neighbours senses). In an attempt to mimic the Italians with this piece, I dared not to hold back… And neither should you… Although note that mimicking the Italians is no easy feat and your work would be cut out for you, as it was for me – but true to form… It was worth it!

Bon apetit!



  • 1 packet of dry yeast

  • 2 cups of warm water

  • 2 cups of flour

  • 1/3 teaspoon salt

  • Olive oil


  • Olives, sundried tomatoes, fets, pesto, cheddar etc


  • Mix the yeast and 1/3 of the warm water together and a pinch of sugar until it gets quite creamy (leave for about 10 min)

  • Then add the flour to the yeast, and add the rest of the water, slowly. Once the dough seems to come together nicely of the sides of the mixer, you will know the dough is ready.

  • Gather the dough into a ball. Put some olive oil at the bottom of a round bowl, place the dough inside and cover in oil. Cover with a cloth and leave in a warm place for about 30 minutes to allow the dough to rise. I usually put it in my oven.

  • When this is done, the dough should have risen twice its original size.

  • You can use your hands to press the dough out onto a tray, and add all your toppings.

  • Preheat your oven to 220 degrees C, and watch it rise beautifully.

  • And after about 20-30 minutes, you focaccia will be ready to eat!



Share on Facebook
Share on Twitter
Please reload