Loaded Focaccia

Serves 6-8 as a snack

2 Hours Medium


200ml Azalea Grapeseed Oil
7g dry yeast
2 tsp caster sugar
2 tsp sea salt, plus extra to make salty water
500g bread flour (00)

Store-bought caramelised onion
Chopped semi-sundried tomatoes
Finely chopped sage
Shaved pumpkin
Feta cheese, crumbled



Combine yeast, sugar, salt in a bowl. Add 250ml warm water and set aside for 5 mins or until frothy.


In an electric mixer fitted with dough hook add yeast mixture, 140ml of the oil and bread flour. Mix on low until a soft, sticky dough forms then turn up to low-medium speed and knead for a few mins until smooth and elastic.


Place dough in a large, greased bowl, cover and put somewhere warm to rise until doubled in size (about 45 mins).


Shape the dough into a 22x35cm rectangle on a lightly greased tray. Use fingers to form dimples then brush with 1 tbsp of the oil then pour over about ΒΌ cup salty water, cover and allow to rise again (45 mins).


Brush with oil, then top with the suggested toppings, drizzle with a little extra oil before baking for 30 mins or until golden. Serve warm.