For 12 to 16 slices 


160g warm water 

410g room temperature water

1 tbsp quick yeast 

1 tbsp honey 

60g + 625g bread flour (+ more for dusting) 

70g + 50g extra-virgin olive oil 

1 tbsp sea salt 

+/- 10 asparagus 

+/- 5 wild garlic leaves 

+/- 10 cherry tomatoes 

1/4 Italian red pepper

+/- 10 black olives

Fresh herbs (dill, parsley, basil…) 

Sea salt + pepper 


Preheat your oven to 30C. 

Step 1 

In a large bowl, whisk the warm water, east, honey and 60g of bread flour. 

Cover the bowl with a clean tea towel and place in the oven for 30 minutes. 

Remove from the oven, the mixture must be bubbly. 

Step 2

Add the room temperature water to the mixture, 70g of olive oil, the remaining bread flour salt and start to mix with a wooden spatula until the dough starts to come together. 

Step 3 

Prepare your work surface : dust with flour and prepare a bowl with flour. 

Transfer the dough on the work surface and start kneading with your hands. Add flour as needed to prevent sticking. You need to knead for at least 15 minutes, the dough must be smooth and bounce back when pressed. 

Step 4 

Coat a large mixing bowl with olive oil. Place the dough into it. Cover with a clean tea towel and place in the oven for 2 hours. The dough will double in size (that’s why it is important to put the dough in a large mixing bowl). 

Step 5 

Remove the bowl from the oven and punch the dough down. Grease a baking dish with olive oil and transfer the dough. Cover with the tea towel and let rest for 20 minutes. 

Step 6

Uncover the dough, then oil your hands and stretch the dough to fit the size of the baking dish. Cover again with the tea towel and let it rise for 2 hours at room temperature. 

Step 7

Preheat the oven to 200C.

Press your fingers into the dough to make dimples. Drizzle with olive oil and sea salt. 

Step 8 

Clean and prepare the veg the way you’d like and place on the dough : express your creativity ! Create a decorative garden scape! 

Bake for 20/25 minutes until the bread is golden. 

Allow to cool before unmoulding. 

Drizzle with olive oil before serving ! 

You can slice the focaccia and freeze it for up to one month. 

Keep at room temperature, covered with cling film and a tea towel. 

Recipe & Picture by Flexi Healthy Kitchen