table memories recipes

Basil Foccacia


300ml warm water

8g dried yeast

2 teaspoons caster sugar

60ml olive oil

450g cake flour

Maldon salt 

Fresh cherry/heirloom tomatoes 

Kalamata olives


  1. Mix water, yeast, sugar and 30ml olive oil together and leave in warm place for 5 min to froth.


  1. Mix flour with pinch of salt, make a well in the middle and pour yeast mixture in.

  2. Bring dough together with hands and knead for about 10-12 minutes until dough becomes elastic.

  3. Place in oiled bowl, cover and prove in warm place until dough has doubled in size for about 45 minutes.

  4. Knock dough back and knead again for a few min then push into an oiled 20x 30cm baking tray.

  5. Cover again and prove for a further 20 minutes until doubled in height.

  6. Make dimples in the dough with your fingers, brush with olive oil and push in the
    olives and tomatoes.

  7. Sprinkle over rosemary and salt and drizzle with some olive oil.

  8. Bake in preheated oven at 200C for 25-30 minutes or until golden and base sounds hollow when tapped.

  9. Tear fresh basil sprinkle over. Drizzle more olive oil over and serve.

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