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Tomato, Garlic & Olive Focaccia - Serves 4


  • 2 cloves of garlic crushed
  • 1 tbsp parsley
  • 1 tbsp thyme
  • 1 1/2 tsp pepper
  • 120ml olive oil
  • 235ml warm water
  • 2 1/2 tsp yeast
  • 1 tsp honey
  • 2 tsp salt
  • 315g bread flour
  • 8 cherry tomatoes
  • 1 jar of olives
  • Sliced wild garlic


  1. Cook the olive oil, garlic, parsley, thyme and pepper in a Skillet Pan for five minutes and set aside.
  2. In a bowl mix together the warm water, yeast and honey - leave for five minutes.
  3. Add 128g of the flour and roughly half of the oily mixture to the bowl - stir and leave for an additional five minutes.
  4. Finally add the remaining flour and mix.
  5. Take the now-formed dough out of the bowl and knead on a floured surface for 10 minutes.
  6. Place back in the bowl, cover with a towel and leave to sit for one hour.
  7. Once the dough has risen add greaseproof paper to your Skillet Pan and stretch the dough out to fill the pan.
  8. Push cherry tomatoes and olives into the dough and pour over the remaining oil.
  9. Get your Wood Fired Oven hot and then place your Skillet Pan inside.
  10. Turn the Skillet every five minutes to get an even cook.
  11. Once the bread is cooked, remove and add wild garlic.

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