Fuss-Free Focaccia

Fuss-Free Focaccia

A loaf of focaccia bread cut up next to a round bowl of hummus topped with chickpeas and pomegranate seeds

Is anything better than freshly baked bread? This recipe is surprisingly easy, and will elevate your sandwich game to a whole new level. The comforting flavours of Focaccia, with a savoury and spicy punch, this won't disappoint.

Makes 1 loaf

Prep time: 15 minutes (plus 1-2 hours rising time)

Cooking time: 20 minutes


  • 7g dried yeast
  • 500g flour (bread flour is best but AP is fine)
  • 400ml lukewarm water
  • 1 tsp salt
  • 2 tbsp Ooomami Seasoning Salt
  • 1 tbsp olive oil
  • 1 tbsp Hakka-ish Chili Crisp
  • Veggies of your choice! We used grape tomatoes and peppers


  1. Stir the yeast into the water and let it sit for 10 mins to dissolve.
  2. Combine the flour and salt in a bowl and add the water and yeast mixture.
  3. Mix with a silicon spatula until it comes together, and then turn out onto a clean worktop/board. Knead for 10ish minutes until it’s smooth and elastic.
  4. This is a high hydration dough (80%), so can be sticky and awkward to handle. You can leave it in the bowl to knead if necessary. More water=more steam, making it a lighter end product, so it’s worth it in the end, trust us. 
  5. Place back in the bowl, cover and let rest for 20-30 mins. 
  6. Line a baking tray (11’x24’ approx., 2-3 inches deep is best) with parchment paper, and push it out with your fingers until it’s spread out to the corners of the tray. If it keeps springing back, cover again and let it rest for 10 minutes, then push it out again. 
  7. Heres the fun part, rub olive oil onto your hands, and press your fingers into the bread, so there’s indentations around 1 inch apart. Press until your fingers touch the tray, it’s going to rise, don’t be shy. 
  8. Cover and let proof for 45 mins-1 hour, until it’s almost doubled in size. 
  9. Preheat oven to 420f. Before baking, pour over Hakka-ish Chili Crisp, sprinkle over the Ooomami, and add any other toppings you like. We used halved grape tomatoes and peppers, pushing them into the indentations you’ve conveniently already made. 
  10. Bake for 15-20 minutes, rotating half way through if needed. 
  11. When it’s cooked, place it on a rack and let cool. Patience, if you cut it too quickly all the steam will escape, and you’ll get dry bread - nobody likes dry bread. You want it warm, but not hot.

Notes: add whatever veggies you want here. Asparagus, olives, mushrooms, potatoes. Experiment! Bread making is addictive.