Recipe #18 Olive, goats cheese & onion focaccia bread


I was surfing the web trying to decide what to make for our Sunday tea, when I stumbled accross this delicious looking focaccia bread recipe on The Paupered Chef Blog. I was leaning towards making a bean chilli for tea and decided that this would be a perfect accompaniment (and a great excuse to use some of my smoked goats cheese again).

This bread is easy to make and packed full of flavour. It’s really versatile too – you can flavour it however you wish, with a combination of herbs, cheeses and tasty treats, such as olives, caramelised onions and capers.

I took inspiration from The Paupered Chef recipe and made my own, smaller batch. It turned out great – the only thing I would change is the levels of salt, which I’ve incorporated into the recipe below, so this should be spot on. If you’re cooking up an italian dish, such as a spag bol (see Saturday’s post) or a lasagna… well it would be rude not to serve up some delicious focaccia too. Here’s how to make it, you’ll need:

  • 220g strong white flour
  • 1 tspn dried yeast
  • 1/2 tspn salt
  • A cup of warm water
  • Olive oil
  • Handful of olives
  • Crushed garlic
  • Pinch of parsley
  • Pinch of oregano
  • Finely grated goats cheese


  1. Combine your flour, salt and yeast in a bowl and combine. Slowly add warm water until the dough is slightly sticky, but not too sticky that you can’t get it off your hands. If it’s too sticky, level out with flour and visa versa with water. 
  2. Knead the dough for five minutes and place back in your mixing bowl, cover with cling film and leave in a warm place until the dough has doubled in size.
  3. Grease a tray with olive oil and spoon out the dough. Use your thumb to make indents four olives and garlic, season with parsley and oregano and lightly dust with goats cheese. Cook in the ovem for 25 minutes at 180 degrees.
  4. Serve and enjoy!

What’s your favourite focaccia topping?

Hayley Jayne xx


3 Responses to “Recipe #18 Olive, goats cheese & onion focaccia bread”

    • judilyn

      I’m a recent convert to constant focaccia around the house. Not only is it a good accompaniment with almost any meal, it can be sliced into slender sticks and lightly toasted to produce lovely “breadsticks”. It’s like biscotti, only you can make the amount you want for one meal ad hoc. I usually slice off six thin pieces and toast lightly to accompany our many soup lunches. A big slice, untoasted, but maybe heated a bit, is wonderful for sopping up gravy with a pot roast.


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