Jamie Oliver Focaccia Bread Recipe [Tips & Tricks]

I still remember the first time I made focaccia bread from Jamie Oliver’s recipe. I was nervous, honestly. Baking bread felt intimidating. But as soon as I pulled that golden, fragrant focaccia out of the oven, everything changed. The crust was perfectly crispy and the inside soft and chewy. It felt like a warm hug on a plate.

Focaccia isn’t just any bread – it’s a celebration of simple ingredients turned magical. Jamie Oliver’s recipe is perfect because it’s approachable, delicious, and has that rustic charm that makes you want to eat it straight from the pan. Whether you’re new to baking or a seasoned pro, this recipe will quickly become a favorite.

Jamie Oliver’s Focaccia Bread Recipe

Let me walk you through the heart of Jamie Oliver’s focaccia. The recipe is straightforward but delivers big on flavor and texture. Here’s what makes it special:

• A rich, olive oil-infused dough
• A crispy, dimpled top, brushed with more oil and sprinkled with sea salt
• Toppings that can be as simple or as fancy as you want – rosemary, olives, cherry tomatoes, or just plain sea salt
• A balance between chewy interior and crunchy crust that makes every bite a delight

This focaccia can be a snack, side dish, or even the base for a sandwich. It’s so versatile and always impresses.

Ingredients Needed

When I first read through Jamie’s ingredient list, I realized how simple it is to get started. No fancy items, just pantry staples.

• Strong white bread flour – gives structure and chewiness
• Instant yeast – quick and easy rising
• Warm water – activates the yeast and helps form the dough
• Extra virgin olive oil – a key player for flavor and moist crumb
• Sea salt flakes – to finish with that perfect crunch and burst of flavor
• Fresh rosemary – optional, but highly recommended for aroma and taste

These ingredients are easy to source, affordable, and let the bread’s natural flavors shine.

How To Make Jamie Oliver’s Focaccia Bread

Baking this focaccia feels like a hands-on therapy session. Here’s how to bring Jamie’s focaccia to life:

• Mixing the dough: Combine flour, yeast, and warm water in a bowl. Stir until it comes together, then add a generous splash of olive oil and a pinch of salt.
• Kneading: Flour your hands and work the dough for about 10 minutes. This builds gluten, giving the bread its chewy texture.
• First rise: Let the dough rest in a warm spot for about an hour. It should double in size and look bubbly.
• Shaping: Tip the dough onto an oiled baking tray. Gently stretch it with your fingers to fill the tray.
• Dimpling: Press your fingertips all over the dough to create those signature dimples. This traps olive oil and toppings later.
• Second rise: Cover and rest for 30 minutes more.
• Topping: Drizzle olive oil, scatter sea salt flakes, and add rosemary or any toppings you love.
• Baking: Bake in a hot oven (about 220°C/425°F) for 20 minutes until golden and crisp.

Watching the dough transform through each step is truly satisfying – a bit like watching magic happen in your own kitchen.

Ingredient Science Spotlight

Here’s a fun fact I learned while making this focaccia: the olive oil isn’t just for flavor – it affects the bread’s texture.

• Olive oil coats the gluten strands in the dough, making it softer and more tender.
• It also creates a moist crumb inside, which keeps the bread fresh longer.
• When drizzled on top before baking, it helps form a crispy, golden crust.

Yeast, meanwhile, ferments the sugars in the flour, releasing carbon dioxide bubbles that make the dough rise. The dimples you make keep the oil and moisture from sliding off, which is why those little pockets are so important.

Salt is a master at controlling yeast activity – too much, and the dough won’t rise; just the right amount enhances flavor and strengthens the gluten network.

Expert Tips

After making this focaccia a dozen times, here are some pro tips I swear by:

• Use room temperature water to avoid killing the yeast.
• Don’t rush the kneading – 10 minutes is key for that chewy texture.
• For a super crispy crust, try using a pizza stone or baking steel if you have one.
• Add a bit of cornmeal or semolina on your baking tray for extra crunch underneath.
• Let the focaccia cool on a rack after baking – it prevents sogginess.
• Don’t skip the second rise – it makes the bread lighter and more airy.

Recipe Variations

What’s great about focaccia is how customizable it is. Here are a few ways I’ve switched things up:

• Herbs and spices: Swap rosemary for thyme, oregano, or basil.
• Toppings: Cherry tomatoes, sliced olives, caramelized onions, or even grated parmesan.
• Sweet focaccia: Add a little sugar to the dough and top with thinly sliced apples, honey, and cinnamon.
• Whole wheat or spelt flour: For a nuttier flavor and denser crumb.
• Stuffed focaccia: Fold in mozzarella or pesto for a gooey surprise inside.

Each version brings a new twist and keeps this bread exciting.

Final Words

Making Jamie Oliver’s focaccia bread has been more than just baking. It’s about creating something comforting and simple that brings people together. I love how it turns a few humble ingredients into something delicious and satisfying.

The smell that fills the kitchen, the satisfying crunch with every bite, and the endless ways to customize it make this focaccia a go-to for me. It’s proof that great food doesn’t have to be complicated.

FAQs

What Ingredients Do I Need For Jamie Oliver’s Focaccia Bread?

You’ll need flour, salt, yeast, sugar, olive oil, and water.

How Long Does It Take To Make Jamie Oliver’s Focaccia Bread?

It takes around 2 hours, including the rising time.

Can I Use All-purpose Flour Instead Of Bread Flour?

Yes, but bread flour gives a better texture.

Can I Add Toppings To My Focaccia?

Definitely! Rosemary, olives, and sea salt are classic choices.

How Do I Know When The Dough Has Risen Enough?

The dough should double in size. You can also poke it with your finger, and it should leave an indentation.

Do I Need A Special Pan To Bake Jamie Oliver’s Focaccia?

No, you can use a regular baking sheet or any oven-safe pan.

What Temperature Should I Bake The Focaccia At?

Bake at 220°C (425°F) for 20-25 minutes until golden.

Can I Make Jamie Oliver’s Focaccia In Advance?

Yes, you can prep the dough the night before and refrigerate it.

Why Does Jamie Oliver’s Focaccia Have A Lot Of Holes?

The holes come from the way you dimple the dough before baking, which helps the bread rise and stay airy.

What Can I Serve With Jamie Oliver’s Focaccia?

It’s great with olive oil, balsamic vinegar, or as a side to soups and salads.