It is looking so beautiful even before cooked.



Focaccia (Adapted from Jamie Oliver)


For the dough

  • 400 g strong white bread flour, plus extra for dusting
  • 100 g fine ground semolina flour or strong white bread flour
  • sea salt
  • 5g dried yeast
  • ½ tablespoon golden caster sugar
  • 300 ml water, lukewarm
  • olive oil
  • extra virgin olive oil

For the balsamic onion topping

  • 2 red onions, finely sliced
  • a few sprigs of fresh thyme, leaves picked
  • 2 tablespoons olive oil
  • 6 tablespoons balsamic vinegar

For the three-cheese and rosemary topping

  • 30 g Taleggio cheese
  • 1 small log goat’s cheese
  • 1 handful Parmesan cheese, grated
  • 1 sprig of fresh rosemary, leaves picked


1. Place the flours and ½ tablespoon of sea salt into a large bowl, and make a well in the middle. Add the yeast and sugar to the lukewarm water, and mix with a fork. 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.

2. 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.

3. 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.

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

5. 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, then leave to cool.

6. 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.

7. Divide the onion toppings over 1/2 of the focaccia. For the three-cheese and rosemary topping, break up the Taleggio and the goat’s cheese over the remaining third of the focaccia. Sprinkle over the grated Parmesan and rosemary leaves and season with pepper. Finish with a good drizzle of extra virgin olive oil and a sprinkle of sea salt. Leave to prove for a further 20 minutes.

8. Bake for 20 minutes, until golden on top and soft in the middle.