Mary Berry, the beloved doyenne of British baking, is known for her elegant yet approachable recipes, and her focaccia is no exception. Focaccia itself is a traditional Italian flatbread, celebrated for its olive oil-rich dough, airy crumb, and deeply satisfying crust, often punctuated with herbs, sea salt, and other toppings like olives or tomatoes.
Mary Berry’s version captures the rustic charm of classic focaccia while streamlining the process to make it accessible to the home baker. Her focaccia is tender and richly flavored, with a delicate crispiness from the olive oil and an irresistible aroma thanks to fresh rosemary. It’s perfect served as a side to soups and salads, used as sandwich bread, or simply enjoyed on its own-warm and fresh out of the oven.
Mary Berry’s Focaccia Recipe
Ingredients Needed
Mary’s focaccia recipe focuses on simplicity, using a handful of pantry staples that, when treated right, transform into something magical. Here’s what you’ll need:
For The Dough
- 500g strong white bread flour – This high-protein flour is essential for that chewy, elastic crumb.
- 2 tsp salt – Enhances the flavor of the dough.
- 7g sachet of fast-action dried yeast – The leavening agent that makes your bread rise beautifully.
- 2 tbsp olive oil (plus extra for kneading and drizzling) – Olive oil is the heart and soul of focaccia; it enriches the dough and creates that iconic golden crust.
- 300ml warm water – Just warm to the touch, to activate the yeast.
For The Topping
- A few sprigs of fresh rosemary – For that unmistakable herbal aroma.
- Coarse sea salt (e.g., Maldon) – Gives that irresistible crunch and bursts of flavor.
- Additional olive oil for drizzling – Generously poured before baking to create those luscious golden dimples.
Optional: You can add sliced olives, cherry tomatoes, or caramelized onions for a flavor twist.
Equipment Needed
You don’t need a bakery full of gear to make this bread, but a few essentials make the process smooth and enjoyable:
- Large mixing bowl – For combining and proving the dough.
- Wooden spoon or dough hook (if using a stand mixer) – To bring the dough together.
- Stand mixer (optional) – Saves your arms if you don’t want to knead by hand.
- Baking tray (around 9×13 inches) – A shallow rectangular tin is ideal for shaping the focaccia.
- Plastic wrap or a clean tea towel – To cover the dough as it rises.
- Pastry brush – For spreading oil evenly.
- Sharp knife or scissors – If you’re adding decorative cuts or toppings.
Instructions To Make Mary Berry’s Focaccia
Here’s where the magic happens. Let’s go step-by-step so you get a golden, aromatic loaf every time.
1. Prepare The Dough
In a large mixing bowl, sift together the flour and salt. Stir in the dried yeast-be careful not to let it touch the salt directly, as that can inhibit its effectiveness. Make a well in the center, pour in the warm water and olive oil, and mix until a sticky dough begins to form.
2. Knead The Dough
Turn the dough out onto a lightly floured or oiled surface and knead for a good 10 minutes. If using a stand mixer, 5-7 minutes on medium speed with a dough hook will do. You’re aiming for a smooth, elastic dough that bounces back when gently pressed.
3. First Rise
Place the kneaded dough into a lightly oiled bowl, cover with cling film or a damp towel, and leave it to rise in a warm spot for 1 to 1.5 hours, or until doubled in size. It should look airy and feel pillowy when gently prodded.
4. Shape The Dough
Knock back the risen dough gently (this just means giving it a quick knead to remove excess air), then transfer it to your oiled baking tray. Use your fingers to press it out evenly to fit the tray. Cover and let it prove again for about 30 minutes. It should puff up slightly.
5. Add The Toppings
Preheat your oven to 220°C (200°C fan)/425°F/Gas Mark 7. Press your fingers into the dough to create the characteristic dimples. Drizzle generously with olive oil, sprinkle with sea salt, and scatter rosemary leaves across the top.
6. Bake To Perfection
Bake in the preheated oven for 20-25 minutes, or until golden brown and crisp on the top. The base should sound hollow when tapped. Remove from the oven and drizzle with a bit more olive oil while still warm for extra richness.
7. Cool (If You Can Wait!)
Let the focaccia cool slightly on a wire rack before slicing. Or tear off a warm piece straight away-no judgment here!
Tips And Tricks
Here’s how to take your focaccia from good to utterly unforgettable:
- Use high-quality olive oil. Since it’s a major player in this recipe, a fruity, peppery extra virgin olive oil makes a noticeable difference.
- Don’t skimp on the salt. Sea salt enhances both the texture and taste of the crust-go bold!
- Add toppings after the second proof. This keeps them from sinking into the dough and ensures a beautifully decorated top.
- For extra crispiness, bake on a preheated baking stone or steel. This gives the bottom crust a fantastic texture.
- Make ahead tip: You can refrigerate the dough after the first rise and let it come to room temperature before shaping and baking the next day. This deepens the flavor.
Mary Berry’s focaccia is more than just a bread-it’s an experience. From the gentle kneading to the heavenly smell wafting through your kitchen, this is a recipe that invites you to slow down and enjoy the simple pleasures of baking. With its crispy crust, aromatic herbs, and tender crumb, this focaccia brings a touch of Italy to your table with the elegance and warmth we’ve come to expect from Mary herself.
So go ahead, roll up your sleeves, and let the scent of rosemary and olive oil transport you. This isn’t just baking-it’s pure joy in bread form.
Easy Recipe Variations For Mary Berry’s Focaccia
Mary Berry’s focaccia is a beautifully balanced base recipe-golden, light, and kissed with olive oil-that invites creativity. It’s essentially a blank canvas, and there are countless ways to add personality with minimal effort. Here are some inspired, approachable twists:
1. Herby Garden Focaccia
Swap plain rosemary with a medley of fresh garden herbs-think thyme, oregano, and basil. Scatter chopped herbs over the dough just before baking, and drizzle with a lemon-infused olive oil for an aromatic lift. Add a sprinkle of flaky sea salt to really make those flavors pop.
2. Caramelized Onion And Goat Cheese
Take a savory route by sautéing red onions until they’re sweet and jammy. Spread them gently over the dough, then dot with small spoonfuls of creamy goat cheese. The onions bring depth, while the cheese adds a tangy contrast that bakes to a gentle melt.
3. Cherry Tomato & Olive Medley
Halve cherry tomatoes and press them into the dough alongside a mix of kalamata and green olives. A touch of crushed garlic and a dash of dried oregano give this variation a rustic Mediterranean flair. It’s perfect served warm with a drizzle of balsamic glaze.
4. Za’atar-Spiced Focaccia
Add a Middle Eastern twist by brushing the dough with olive oil and sprinkling generously with za’atar before baking. The result? Earthy, tangy, and utterly addicting. Pair it with a yogurt dip or a spread of labneh for a unique appetizer.
5. Sweet Focaccia With Grapes And Honey
Yes-focaccia can go sweet too! Dot the dough with halved red grapes and a light scatter of rosemary. After baking, drizzle with a bit of honey and a pinch of sea salt. This sweet-savory hybrid works wonderfully with a cheese board or as an elegant brunch item.
Each variation takes only a few extra ingredients and adds a burst of personality to Mary Berry’s already wonderful dough. Whether you’re catering to a crowd or just jazzing up your weeknight meal, there’s a focaccia here for every flavor profile.
Storing Leftovers
So you’ve got leftover focaccia-what a delicious problem to have! But to make the most of it, proper storage is essential to preserve both its soft, airy texture and that satisfyingly crisp crust.
Short-Term Storage (1-2 Days)
Wrap leftover focaccia loosely in parchment paper or a clean tea towel, then place it in a bread box or a paper bag at room temperature. Avoid plastic wrap or sealed containers-they trap moisture, which can lead to a soggy crust.
When you’re ready to enjoy it again, a quick reheat in a preheated oven at 180°C (350°F) for 5-10 minutes will revive the texture beautifully. You can even mist it lightly with water before reheating to enhance the steam and fluffiness.
Long-Term Storage (Up To 1 Month)
Focaccia also freezes surprisingly well! Cut it into portions, wrap each piece tightly in plastic wrap, then foil, and store in a freezer-safe bag. When the craving strikes, defrost at room temperature and reheat in the oven for that just-baked feel.
And here’s a little secret: leftover focaccia makes an incredible grilled sandwich base or croutons when cubed and toasted. Waste not!
What To Eat With Mary Berry’s Focaccia?
Oh, the possibilities! Focaccia isn’t just bread-it’s a culinary chameleon that fits into almost any meal. Whether you want to keep it light or go full gourmet, here are some pairing ideas to spark your imagination:
1. Soup Companions
There’s something deeply satisfying about dunking a piece of warm, olive oil-soaked focaccia into a bowl of velvety soup. Try it with:
- Creamy tomato basil soup
- Butternut squash and sage soup
- Classic minestrone
The bread’s saltiness and texture balance out the richness of creamy soups and hold their own in brothy varieties.
2. Deli-Style Sandwiches
Slice your focaccia horizontally and use it as a sandwich base. Fill it with Italian deli meats, roasted vegetables, fresh mozzarella, or grilled chicken. Add arugula and a swipe of pesto mayo and you’ve got a deli-worthy meal in your hands.
3. Antipasti Or Tapas Platters
Pair focaccia with an assortment of marinated olives, cured meats like prosciutto and salami, roasted red peppers, and creamy cheeses. The bread soaks up oils and vinaigrettes beautifully, becoming a star on any grazing board.
4. Simple Dips And Spreads
Don’t underestimate the power of good olive oil and balsamic vinegar. Or take it further with:
- Hummus
- Baba ghanoush
- Artichoke-spinach dip
- Herbed ricotta or whipped feta
Each dip transforms focaccia into a utensil-free, flavor-packed bite.
5. Brunch Or Breakfast Boost
Top reheated focaccia with poached eggs, smashed avocado, or smoked salmon for a breakfast that feels indulgent yet grounded. Even simply toasted with butter and jam can surprise you with how good it tastes.
Conclusion
Mary Berry’s focaccia is more than a recipe-it’s an invitation to play with flavor, to slow down and savor the joys of baking, and to share something heartfelt and homemade. Whether you stay classic with rosemary and sea salt or venture into the sweet-savory realm of grapes and honey, each variation brings its own magic to the table.
Storing it well means you get to extend that magic, transforming humble leftovers into gourmet bites. And when it comes to pairings, the options are almost endless-whether you’re soaking up soups, elevating a charcuterie board, or crafting the sandwich of dreams.
So go ahead, get that dough rising, let your imagination (and your kitchen) run wild, and enjoy the comforting, flavorful world of focaccia-Mary Berry style.
FAQs
What Are The Key Ingredients In Mary Berry’s Focaccia Recipe?
Mary Berry’s focaccia recipe requires simple yet essential ingredients. These include strong white bread flour, yeast, warm water, olive oil, sugar, and salt. Additionally, for topping, you will need fresh rosemary, sea salt, and extra virgin olive oil. The combination of these ingredients creates the light, airy texture and rich flavor typical of focaccia.
How Long Does It Take To Make Mary Berry’s Focaccia From Start To Finish?
The total time to make Mary Berry’s focaccia typically spans about 2 to 2.5 hours. This includes approximately 1 hour for proving (rising) the dough, 10-15 minutes for preparing the dough and shaping it, and around 20 minutes for baking. However, if you’re preparing in a more leisurely way or allowing longer proving times, the overall process may take longer.
Can I Add Other Toppings To Mary Berry’s Focaccia Recipe?
Absolutely! While Mary Berry’s recipe suggests topping with rosemary and sea salt, you can easily customize it to suit your tastes. Popular additions include sun-dried tomatoes, olives, garlic, or even cheese. Just be mindful not to overwhelm the dough with heavy toppings that might impact the texture or rise.
