Focaccia is one of those versatile breads that’s both easy to make and endlessly customizable. Whether you’re serving it alongside a hearty soup, slicing it into sandwich squares, or simply enjoying it on its own, this soft, olive oil-rich flatbread is a satisfying option. This version takes things up a notch with a colourful topping of sundried tomatoes, red onions, cherry tomatoes, yellow peppers, rocket, and cheese. It’s packed with flavour, visually striking, and perfect for entertaining or a special family meal.
Ingredients
For the dough:
- 4 cups (1 litre) white bread flour
- 2 teaspoons (10 ml) instant yeast
- 1 tablespoon (15 ml) Green Onion Seasoning
- 1 teaspoon (5 ml) brown sugar
- 1½ cups (375 ml) tap water
- ½ cup (125 ml) boiling water
- Olive oil, for drizzling
For the topping:
- 1 small jar sundried tomatoes
- 1 small red onion, thinly sliced
- 1 small punnet cherry tomatoes, halved
- 1 yellow pepper, sliced
- A handful of rocket
- ½ cup grated or crumbled cheese (such as mozzarella, feta, or goat cheese)
- A few olives (optional)
Method
In a large mixing bowl, combine the bread flour, instant yeast and Green Onion Seasoning.
In a measuring jug, dissolve the brown sugar in the warm water mixture (tap plus boiling water to total 2 cups). Pour this into the flour mixture and stir with a spatula until well combined.
Drizzle the dough with olive oil and gently rub it over the surface of the dough. Flip to coat all over. Cover the bowl with cling film and refrigerate overnight or for up to 2 days. For same-day baking, leave the dough at room temperature until it doubles in size (2–3 hours).
Once ready, gently pull the dough away from the sides of the bowl and tip it onto a baking sheet lined with parchment paper.
Use your hands to gently stretch the dough into a rough rectangle. Brush the top with olive oil and let it rise in a warm spot for about 2 hours.
Preheat the oven to 200 °C. Line a 23 x 33 x 5 cm (9 x 13 x 2 inch) pan with baking paper and brush it with olive oil.
When the dough has puffed and bubbles appear on the surface, decorate with sundried tomatoes, sliced red onion, halved cherry tomatoes, yellow pepper slices, and grated or crumbled cheese.
Bake for 25 minutes or until golden brown.
Remove from the pan and let it cool on a wire rack. Just before serving, scatter fresh rocket leaves over the top.
This focaccia brings together savoury vegetables, melty cheese, and peppery rocket in one beautifully baked bread that’s as enjoyable to look at as it is to eat. With its make-ahead dough and simple toppings, it’s a great go-to recipe for busy weekdays or weekend baking. Serve it warm, slice it into squares, and watch it disappear—this focaccia is bound to become a favourite in your kitchen.
