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  • Brittany Aldridge

5-5-5 Focaccia

Updated: May 19, 2021

This is my ultimate easy to remember focaccia recipe. Why? Because it contains 5 cups flour, 5 tablespoons olive oil and 2 and a half teaspoons each of yeast, salt, and honey (but that half of 5 right?!). To make this sound even better, the dough requires no kneading just an overnight proof. The end result is fluffy, chewy and delicious focaccia. I’ve flavoured mine here with harissa tomato and onion, and another one with cheddar cheese! Please enjoy and let me know how it goes!


  • 2 1/2 teaspoons dry yeast

  • 2 1/2 teaspoons of honey

  • 5 cups (625 g) of strong bread flour

  • 2 1/2 teaspoons of salt (I used Maldon)

  • 5 tablespoons of extra-virgin olive oil, divided

  • 2 1/2 cups of lukewarm water

For the toppings:

  • 2 teaspoons of mixed herbs

  • cherry tomatoes, chopped

  • half an onion, chopped


  • 1 cup of grated cheddar or parmesan cheese

  • 2 teaspoons cayenne pepper


  • In a large bowl add dry yeast, honey, and water and let sit 5 minutes for the yeast to bloom and get foamy. After the yeast has bloomed, add the flour, salt and 2 tablespoons of oil. Bring together (with your hands or a spoon) mixing for 1 minute or so to form a wet dough.

  • Cover with a clean tea towel or cling wrap and leave in a warm non-drafty spot ovenight or for at least 10 hours.

  • After the dough has proofed (it will smell slightly sour, don’t worry!), preheat your oven to 200°C fan forced or 220°C/425°F and lightly oil a large baking tray. Transfer the dough to the oiled baking tray, stretch the dough so it reaches to the corners of the tray.

  • Leave the dough to proof for a further 30 minutes to an hour, then add your toppings of choice and make small dips in the dough with your fingertips then drizzle the remaining 3 tablespoons of olive oil (so it fills the dips in the dough).

  • Bake in the oven for 25-30 minutes or until deliciously golden. Please enjoy!

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