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Mini Focaccia

by Peter Sidwell

makes 8


  • 250g strong white flour
  • 250g Italian 00 pasta flour
  • ½ tsp sugar
  • 1 heaped tsp salt
  • 1 tsp fast action/easy blend yeast
  • 25ml extra virgin olive oil,plus extra to drizzle
  • 300ml warm water
  • 1 tbsp fresh thyme
  • 1 tbsp fresh rosemary
  • Approx. 25-30 pitted black olives
  • A little sea salt, to sprinkle


  1. Place both flours in a large bowl then add the sugar, salt, yeast and olive oil. Mix with your hand, adding the water a little at a time, until a ball of dough is formed. When it comes away from the bowl and onto your hands easily, transfer to a floured surface.
  2. Knead until smooth, which should take 5-10 minutes.
  3. Return the dough to the bowl, cover and leave to prove in a warm place for 30-40 minutes or until it has doubled in size. Place the dough back on to the floured surface and knead for a minute or two.
  4. Divide the dough into eight rounds about 2cm thick and place onto a baking tray. Top with the herbs and lightly press in the olives. Drizzle over a little oil and sprinkle with sea salt.
  5. Leave to prove in a warm place for around 20 minutes before placing into a preheated oven set at 200°C/400°F for about 15-20 minutes until golden.

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