Focaccia Two Ways

When in lockdown, carry on and bake, I say…

Follow along for some great Stay At Home delicious recipes during these crazy times.

The filling in this focaccia recipe can be adjusted to whatever you may have in your pantry or fridge. Extremely versatile, you can substitute the sun-dried tomatoes for olives and the rocket for spinach or herbs. You could also add cold meats or melting cheese as well. Be creative, and carry on and bake…

Time: 30 mins prep

            2 hours rising

            25 minutes baking


500g Tipo 00 flour or strong bread flour, plus extra for dusting

1 x 7g sachet of dried yeast

I tsp sugar



Olive oil


Sundried tomatoes

Handful rocket

¼ cup Pecorino cheese, grated


Place the flour with a pinch of salt in a large bowl and make a well in the centre.

Mix the yeast in 300ml lukewarm water and add the sugar. Keep aside until the yeast has activated and is frothy.

Add the yeast mix to the well in the flour and stir to combine.

Turn out dough onto a floured surface and knead for 10 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a damp cloth and keep in a warm area to prove for an hour or doubled in size.

Turn dough out onto a lightly floured surface and knead out for a few minutes. Separate dough into two portions.

Combine the sun-dried tomatoes, rocket and grated pecorino cheese in a small bowl. Add a dash of olive oil, season and set aside.

Roll out and use your hands to shape one portion into an oval shape and place onto a baking tray lined with baking paper. Drizzle focaccia with olive oil and place olives firmly into the focaccia with a sprinkle of sea salt and some torn basil leaves on top.

Roll out the other portion of dough enough to be able to fold over the focaccia into a half moon shape. When you have a large oval shape, place the combined sun-dried tomatoes, rocket, pecorino cheese mixture onto one half of the focaccia, leaving a 5cm edge. Fold over the dough to create the half-moon/ calzone shaped focaccia, and pinch together the edges so the filling does not fall out. Drizzle the top with olive oil and a sprinkle of sea salt and place on the baking tray.

Cover the focaccias with the damp tea towel once again and leave aside for another hour to rise.

Preheat oven to 220°C. Place focaccias into hot oven and bake for 25 minutes or until golden brown.

Pin for Later:

Related Stay At Home Baking Posts:

Gluten Free Hot Cross Buns

Fijian Lolo Buns

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37 thoughts on “Focaccia Two Ways

  1. Looks yummy! I ❤️ focaccia and bread-a bit too much! I’ve had to give my baking away so I don’t eat it all myself. Stuffed focaccia is especially yummy-and you can almost call it a vegetable right? Buona Pasqua and stay safe! Ciao, Cristina

    Liked by 1 person

  2. I would love to make these things but I have never had any luck with dried yeast. I don’t know if it is the humidity here or I kill the yeast? It also has a flavour to it. I used to use compressed yeast years ago successfully, but can’t source that any longer.
    This recipe looks so delicous. Where do you get your bread flour from?

    Liked by 1 person

    1. Oh really! That’s interesting about the humidity 😮 I have never used fresh yeast, always dry.
      Some of the continental supermarkets have the 00 flour or strong bread flour. Plain flour is still ok though. And that’s if you can find it these days on the shelf!

      Liked by 1 person

    1. Hi Amor
      All well here. We are still in heavy lockdown in our State despite the low COVID numbers. I have taken a break from writing since all this started. We are eagerly waiting to get back to some sort of normal again.
      I hope you guys are all well. Xx

      Liked by 1 person

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