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Free-Form Focaccia

Turn it into any shape you want!


For bread:

250 gm plain flour
1 tsp yeast
1 tsp salt
1 tsp sugar
½ tsp dried oregano
1 tbsp olive oil
¾ cup water
For topping
3 tbsp olive oil
½ onion, sliced
2 tbsp sliced olives in brine, rinsed
8 – 10 cherry tomatoes, halved
2 cloves garlic, crushed and chopped
Rosemary sprigs
3 tbsp grated Parmesan cheese
¼ tsp salt


  1. Sift flour into a mixing bowl, stir in the yeast, salt, sugar and oregano.
  2. Make a well in the center, pour in the oil and most of the water and mix into a dough.
  3. Transfer onto a sturdy worktop and knead into soft dough, adding a little more water only if necessary.
  4. Place in a greased bowl, cover with a well-fitting lid and allow to cure for about 40 minutes or till doubled in size.
  5. Take the dough out of the bowl and punch it down to expel the air.
  6. Knead it briefly, roll out into a ½ inch thick rectangle and place on the back of a large baking sheet.
  7. Leave the dough undisturbed for about 10 minutes and then make well-spaced indentations with a finger.
  8. Brush oil over the dough, arrange the onion slices, olives, tomatoes, garlic and cheese over it.
  9. Push in tiny sprigs of rosemary, sprinkle salt and leave it for another 15 minutes.
  10. Bake in a preheated 200°C oven for about 15 – 20 minutes or till the bread is risen and the skins of the tomatoes have shriveled just a tiny bit.
  11. Remove from the oven, cool on a wire rack and slice into squares to serve.


Recipe by Sara Koshy 

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