Bress Focaccia Recipe

Bress Focaccia Recipe

Click here to download, print or save this recipe.

We are sharing with you our most popular Bresstaurant recipe, our Bress Focaccia.

Makes:  2 large loaves.  This dough can also be frozen.

– 625mls warm water (30 degrees C)
– 100ml olive oil
– 20g salt
– 1kg organic baker’s flour
– 10g yeast
-100ml warm water (30 degrees C)
– Additional extra virgin olive oil (EVOO) for lightly wetting the dough


  1. Switch on the kitchen oven at 250 C
  2. Place the ingredients in the above order into the mixing bowl and mix on speed level 1 for 10 minutes or until it comes away from the side of the mixing bowl.
  3. Add the additional 100ml of water and mix until the dough comes away from the mixing bowl.
  4. Remove the mixing bowl including the mixing arm and place somewhere warm (next to the oven is good).
  5. Cover the dough with a tea towel and let prove for 90 minutes.
  6. After 90 minutes put the bowl back on the mixer and mix for 1 minute to remove the gas.
  7. Let prove for another 20 minutes and then remove the dough and divide it into 2 equal portions.
  8. Rub each dough with a small amount of EVOO to wet the dough and to stop it sticking.
  9. Place the individual dough onto a flat pizza tray and lightly spread with fingers.
  10. Every 15 minutes x 2 times lightly spread the dough across the baking tray.
  11. Once proved place the trays into the oven at 250 degrees C and check every 5 min until golden but not overcooked.
  12. Once out of the oven, brush the loaf with EVOO and lightly sprinkle salt flakes across the loaf.Enjoy with gusto!

Pair with: