Frying-pan focaccia

Adam Liaw
Frying-pan focaccia.
Frying-pan focaccia. Photo: William Meppem

Focaccia is a perfect starter bread. You don't need specialty flours, you don't even have to knead it, and you can master it first go. The secret is plenty of olive oil and salt.


500g bread flour (you can also use plain flour)

1 packet dry yeast (7g)

1 tsp sea salt, plus extra to scatter

¼ cup olive oil, plus extra for oiling and drizzling


1. Combine the flour, yeast and salt in a large bowl and add 350ml of warm water. Stir together to completely mix the flour and water together. Add the olive oil and flip the ball of dough through the oil to coat it. Cover the bowl and refrigerate overnight. 

2. Generously oil a 27cm oven-proof frying pan. Punch down the risen dough and press into the pan. Cover with a tea towel and let the dough proof for a further 30 minutes or until doubled in size. 

3. Heat your oven to 200C fan-forced (220C conventional). Press firmly into the dough with all of your fingers, creating deep imprints. Drizzle with a little more oil, scatter generously with extra sea salt and transfer to the oven for 25 minutes or until golden brown and cooked through. 

Adam's tip: The process of proofing dough (allowing it to rest as the yeast rises the bread) is often done at room temperature, but cold proofing in the fridge can provide more flavour and better texture to many breads.

Also try: Adam Liaw's bacon-and-egg baked beans

Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.

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