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2 Flavour Focaccia - LBS35

Try out these two mouth watering flavoured focaccias. Ideal to serve as starters.


You will need:


For the dough:

Lamb Brand ground black pepper, to taste

Lamb Brand ‘00’ Flour, 400g plus extra for dusting

Lamb Brand semolina flour, 100g

Lamb Brand Castor Sugar, ½ tablespoon

Sea salt

1 sachet dried yeast

Water 300ml, lukewarm

Olive oil

Extra virgin olive oil

Red onions, 2(finely sliced)

A few sprigs of fresh thyme, leaves picked

Olive oil, 2 tbsp. 

Balsamic vinegar, 6 tablespoons


For the basil and cherry tomato topping:

Fresh basil, 1 bunch (leaves picked)

Ripe cherry tomatoes, 1 handful (halved)

Garlic cloves, 2 (peeled and sliced)

Sea salt

Extra virgin olive oil

White wine vinegar

All you have to do is:


1.Place the flours and ½ tablespoon of sea salt into a large bowl, and make a well in the middle. 

2.Add the yeast and sugar to the lukewarm water, and mix with a fork.

3.Leave this for a few minutes and, when it starts to foam, slowly pour it into the well, mixing with a fork as you go. 

4.As soon as all the ingredients come together, which may take a minute or so, knead vigorously for around 5 minutes until you have a smooth, springy, soft dough. 

5.Lightly oil a large bowl with some olive oil and transfer the dough to the bowl. Dust with a little extra flour, cover with a tea towel and leave to prove in a warm place for 30 minutes until doubled in size. 

6.While the dough is rising, preheat your oven to 220°C and prepare the toppings. 

7.For the balsamic onion topping, fry the sliced onions and thyme leaves in 2 tablespoons of olive oil over a low heat for about 5 minutes. Add the balsamic vinegar, reduce for a minute or two, and then leave to cool. 

8.For the basil and cherry tomato topping, roughly chop the basil leaves and pop them into a bowl with the cherry tomatoes. 

9.Season with salt and pepper, a drizzle of extra virgin olive oil and a tiny splash of white wine vinegar. Add the garlic and mix it all. 

10.To cook the focaccia, as soon as the dough has risen, pound it then place on a baking tray and spread it out to cover the tray. Push down roughly on top of the dough like a piano to make lots of rough dips and wells.

11.Bake for 20 minutes or until golden on top and soft in the middle.