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 ¼ 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.