We've been serving focaccia at Gog Magog Hill Farm for several weekends now because people love it. I'll also let you into a secret, it's really easy to make. 

We've been serving a very simple rosemary and sea salt focaccia but you can adjust the toppings to suit your tastes. How about swapping them for chilli, garlic, olives…


  • 1 batch of basic bread dough
  • 2-3 tablespoons olive oil
  • 2 teaspoons coarsely chopped rosemary
  • 1-2 teaspoons sea salt


  1. Prepare the basic bread dough and knock back.
  2. Cut into two pieces and stretch each piece to fit into a small non-stick baking tray (30x20cm). Alternatively leave as one piece and put into a bigger baking tray.
  3. Cover with a tea towel and leave to prove until doubled in size.
  4. Prod dimples into the dough with your finger tips. 
  5. Sprinkle on the rosemary and sea salt and then drizzle with the olive oil. The olive oil will pool in the dimples.
  6. Place into a preheated oven at 200C or a Big Green Egg at 220C for about 13 minutes or until the top is a lovely golden colour. 
  7. Remove from the oven and leave to cool on a cooling rack.

It's as easy as that.

© Nic Williams 2014