Homemade Focaccia

Prep time: 1 hour 30 minutes

Cook time: 30 minutes

Serves: 8 People

Homemade focaccia with Perino Tomatoes, rosemary and feta! Follow on as Nick makes the most delicious homemade focaccia bread. It’s the only side dish you are going to need to know how to make this festive season!
We loved using @perinotomatoes‘ naturally sweeter tomatoes for this recipe!

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  • Prep time: 1 hour 30 minutes
  • Cook time: 30 minutes
  • Total time: 2 hours
  • Serves: 8 People


  • 1 punnet Perino Tomatoes , (available at Coles)
  • 500 g Flour, + extra if dough is sticky (we added an extra 100g) + extra to flour surface
  • 450 g Luke warm water
  • 7 g sachet Dried yeast
  • 1 Lemon
  • Salt
  • Olive oil
  • 1 large sprig Rosemary
  • Marinated feta/goats cheese


  • 1)

    Pour 500g of flour into a mixing bowl.

  • 2)

    Create well in the centre, then pour 450g of warm water.

  • 3)

    Then add 7g of dried yeast, then leave for a minute to activate.

  • 4)

    After 1 minute, combine on low speed (or with a fork/wooden spoon in mixing bowl) to bring the ingredients together. Scrape down any flour from the side.

  • 5)

    Then leave for 1 minute to rest.

  • 6)

    Then continue to mix (on a higher speed). As every flour is different add enough flour so that the mixture isn’t sticky/wet we added an extra 100g in total.

  • 7)

    Mix for approx. 4-5 mins in mixer (or approx. 10 mins if hand kneaded).

  • 8)

    Add zest of 1 lemon and pinch of salt, then mix through.

  • 9)

    Turn dough out onto floured surface and work into a ball.

  • 10)

    Drizzle a bowl with olive oil, pop dough ball in and coat in olive oil, cover with a tea towel and leave to rest for 1 hour.

  • 11)

    After 1 hour, pop some olive oil in a roasting dish, drop dough into it and stretch out to rectangular shape.

  • 12)

    Put teatowel over the top and leave to rise for 20 mins.

  • 13)

    Put Perino Tomatoes into small roasting dish, drizzle in olive oil and pop in oven at 180C for 15 mins.

  • 14)

    After 15 mins remove tomatoes from oven and after 20 mins uncover dough mix.

  • 15)

    Increase oven to around 220C (note: our oven is not very strong so if you have a strong oven you may only need it on 200C).

  • 16)

    Press finger marks into your dough mix.

  • 17)

    Pop rosemary leaves over the focaccia.

  • 18)

    Put Perino Tomatoes pressed into the holes of the focaccia.

  • 19)

    Top with some feta and press into focaccia. Top with a sprinkle of salt.

  • 20)

    Put focaccia into oven at 220C for 25 mins.

  • 21)

    Remove from tray once you’ve removed from the oven as you don’t want it to keep cooking too much.

  • 22)

    Leave to rest for 15 mins.

  • 23)

    Serve! Can top with a drizzle of olive oil, pinch of salt and/or some butter! ENJOY!

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