My Italian Kitchen
Chris Middleton

While we were living in Italy, Mum would drive us to the local bakery before school nearly every morning, and I'd always choose the potato focaccia. I just can’t resist it! Focaccia is such a versatile flatbread. You can eat it like regular sliced bread, fill it with cheese and salami or a fresh prosciutto – the combinations are endless. This is a great recipe to make with kids, who love getting involved, whether it’s mixing the dough, watching it rise, poking the holes, or impatiently waiting for it to cook so it can be eaten warm and fresh, pretty much straight out of the oven!


Quantity Ingredient
600g 00 flour
1 tablespoon dried yeast
1 teaspoon salt
500ml warm water
1 tablespoon extra-virgin olive oil, plus extra for coating dough
sea salt flakes, for sprinkling


  1. Mix the dry ingredients together in a large bowl. Add three-quarters of the water and the olive oil, and mix well. Add enough extra water to make a moist, stiff dough. You may not need all of the water.
  2. Gently knead the dough to form a ball. Lightly oil the ball of dough and place in a bowl. Cover with plastic wrap and leave in a warm place to rest and double in size, about 1 hour.
  3. Divide the dough into two, roll out on a lightly floured surface and place on two 15 cm × 30 cm baking trays lined with baking paper. Rest for another hour, covered with plastic wrap or a tea towel.
  4. Preheat the oven to 210°C.
  5. Push holes into the focaccias with your finger, drizzle with olive oil and season with salt flakes. Bake for 25–30 minutes until golden and cooked through.
  6. Cool on wire racks.
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