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All Butter Focaccia


4 cups high grade flour 
2 tsp caster sugar 
2 tsp table salt 
2 ¼ tsp instant active yeast (see tip)
2 ½ cups lukewarm water
125g Lewis Road Creamery Butter, melted

2 tsp flaky sea salt
1 tsp poppy seeds
2 sprigs fresh rosemary or thyme, leaves picked


  • 1

    Add flour to a large bowl, along with sugar, salt and yeast. Whisk together, then make a well in the middle. Pour water and 2 Tbsp of the melted butter into the well. Mix everything together, until combined and no dry spots of flour remain (the dough will be very wet). Cover bowl tightly with glad wrap. Place in a warm place to rise for about 1 ½ hours. It should triple in size and be very bubbly. After the first rise, deflate the dough by pulling it away from the sides of the bowl and back onto itself. Cover with glad wrap and set aside to rise again for another 1 ½ hours

  • 2

    Line a slice tin or medium roasting dish with baking paper. Drizzle baking paper with half of the remaining melted butter. Remove glad wrap from bowl and tip dough out onto the baking paper. Using your fingertips, stretch the dough out to the corners of the tin. Set aside to proof for a further 45 minutes

  • 3

    Preheat your oven to 220°C. Drizzle remaining melted butter over the dough. Using oiled hands, press your fingertips firmly into the dough all over, creating dimples. Sprinkle over flaky sea salt, poppy seeds and rosemary/thyme. Bake on the upper-middle oven rack for 25-30 minutes, until very golden and the bread springs back to the touch

  • 4

    Tip* Make sure you are using instant dry or instant active yeast, this recipe will NOT work with yeast that isn’t ‘instant'

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