A delicious bread.


  • pinch saffron threads
  • 150 ml boiling water
  • 225 g plain flour
  • ½ teaspoon salt
  • 1 tsp fast-action dried yeast
  • 1 tblsp olive oil
  • for the topping:
  • 2 garlic cloves (sliced)
  • ½ a red onion (sliced)
  • 12 green or black olives (pitted and roughly chopped)
  • 1 tblsp olive oil
  • 2 tsp coarse sea salt


  • Pour the boiling water onto the saffron in a heatproof jug and leave to infuse until the liquid is just barely warm.
  • Add the warm saffron liquid to the yeast in a bowl.
  • Add a pinch of sugar, stir, and leave for about five minutes until the yeast has started to foam.
  • Add the flour, salt and oil and stir.
  • Mix by hand or transfer to your food processor and whiz until the dough comes away from the sides and forms a ball.
  • Turn out onto a floured board and knead for about ten minutes.
  • Lightly oil a bowl and put the dough into it, cover and leave to rise in a warm place for thirty minutes.
  • On a floured board, knock back the dough and roll out into an oval shape until about 1cm/half inch thick, transfer onto a lightly oiled baking tray and leave to rise in a warm place for another twenty minutes approx.
  • Preheat the oven to 425°F (220°C, Gas 7).
  • Using your index finger, make ‘dimples’ about 1cm/half inch deep all over the surface of the focaccia.
  • Decorate the top with the garlic, onion and olives and brush with the olive oil.
  • Sprinkle with sea salt and bake in the oven for about twenty-five minutes, or until golden brown.
  • Cool on a wire rack.

More by Tommy FitzHerbert:

Find recipes by keyword:

baking quick meals