Megan’s Italian Focaccia


About this Recipe

This recipe was taught to me by an Italian lady while working on yachts. I had to make this several times before it was considered good enough to serve, but I now make the perfect focaccia. This true Genovese focaccia recipe has made its way onto our plates many times when wanting a quick meal or a snack for friends.

Originally by Megan Joyce
Megan’s Italian Focaccia


  • 300g bread flour
  • 1 packet yeast (10g)
  • 3 tablespoons olive oil
  • 150ml -200ml water
  • 2-3 pinches salt
  • 15ml water and 15mls olive oil mixed
  • Optional: Rosemary, or 1 onion

Step by Step Instructions

Pre-heat oven to 200 Degrees Celsius.

Place the flour in a bowl, and olive oil & salt and mix well.

Place the yeast in a small jug, and add some of the measured water, and a pinch of flour allow to dissolve.

Make a well in the centre, and add in the yeast, and slowly add the water mixing with your hand until a soft springy dough forms, and all the flour is incorporated, knead for a few minutes to a soft smooth dough.

Take a round shallow 20cm tin, drizzle liberally with olive oil, and press the dough into the dish in the centre, press down dimpling the dough and spreading it out, then leave for a 5 mins, and continue to press the dough until the full dish is covered.

Add rosemary or onion (pre-sliced and boiled for 10 mins) then bake for 10mins, then add the water / olive oil mix and continue to bake for another 5-10 minutes until golden brown.

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