A quick and easy foccacia.


  • 450 g plain flour
  • 1 tsp salt
  • 1 level tsp bicarbonate of soda
  • 350ml – 400ml buttermilk or sour milk
  • 2 red onions
  • 20 olives (pitted)
  • 3 sprigs of rosemary (cut into 2cm lengths)
  • about 60-75ml extra virgin olive oil
  • sea salt


  • Preheat the oven to 220°C (425°F/Gas 7). Brush the inside of the tin generously with olive oil.
  • Sift the dry ingredients into a large bowl and make a well in the centre. Pour most of the buttermilk in at once and, using one hand with your fingers outstretched like a claw, mix in the flour from the sides of bowl, adding more buttermilk if necessary.
  • The dough should be softish, but not too wet and sticky.
  • When it all comes together, turn it out onto a floured board and roll it out so that it will fit into the swiss roll tin.
  • Make dimples all over with your fingertips, on the top of the dough.
  • Next peel the onions and cut first into 6 wedges lengthways, then half crossways. Place these chunks on the raw dough, six across and eight down, next to the half of the onion wedges place a pitted olive and a small sprig of rosemary.
  • Then drizzle over the olive oil and sprinkle with sea salt.
  • Bake in the oven for about 30 minutes or until the bread is nice and golden on the top and bottom.
  • If the bread is a good golden colour and you don’t want it to darken any more during cooking, reduce the oven temperature to 200’C/400’F/Gas mark 6 and continue to bake for the specified time.
  • When the focaccia is cooked but still hot, drizzle just a little more olive oil over the top and allow to cool slightly before serving.