Published on 14 April 2020

The perfect accompaniment to any meal, Assembly Bistro Chef Grant Mathie shares his famous focaccia.


750g strong flour

16g salt

5g sugar

25g fresh yeast (or 12.5g dry yeast)

62.5g olive oil

625g water

Topping: Garlic, chilli, rosemary, oil and flaky sea salt.


- Dissolve yeast into lukewarm water.

- Add flour, sugar and salt into a mixing bowl.

- Set mixer to low speed and gradually add in oil, followed by water/yeast mixture.

- Increase speed on mixer and mix until the dough clings to the paddle and pulls off the side of the bowl (approx. 5 mins). The dough will be very stretchy.

- Prepare cooking tray (45cm x 32cm) with canola oil spray and then drizzle with olive oil (very important or your bread will stick)

- Place the dough onto the tray and oil your hands. Gradually stretch the dough so that it covers the cooking tray.

- Leave to relax and prove for 40 minutes.

- Give a light massage to aerate the dough.

- Allow to relax again for 30 minutes.

- Give a medium massage to aerate the dough.

- Preheat oven to 200°C.

- Allow to relax for a further 30 minutes.

- Give a strong massage.

- Wait a further 10 minutes and then place in the oven.

- Cook for 18 minutes. In the meantime, finely chop garlic, rosemary and chilli (no seeds) and mix in olive oil.

- Remove the bread from the oven and brush generously with oil mixture and flaky sea salt.

- Return to the oven for 7 minutes, until a crisp golden colour.

- Carefully remove from the tray and cool on a wire rack.


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