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No-knead Picture Book Focaccia

No-knead Picture Book Focaccia

Makes 1 loaf

This picture book inspired focaccia is a beautiful and tasty centrepiece for your next summer dinner party! Full of fresh seasonal vegetables, this focaccia is easy to make even if you're a complete novice to bread as it doesn't require any kneading! Time to crack open the flour and get baking!


  • 300g strong white bread flour   
  • 100g 00’ flour   

  • 1 tsp fast action dried yeast   

  • 8 tbsp olive oil. plus, extra for brushing and drizzling 

  • 2 tsp flaky sea salt   

  • 150g young asparagus   

  • 1 shallot, sliced  

  • 60g black olives, sliced  

  • 100g cherry tomatoes, halved  

  • 2 sprigs rosemary, leaves only   


  1. Place the flours, yeast, 4 tbsp olive oil and 1 tsp salt into a large bowl. Add 250ml warm water and mix with a wooden spoon to make a sticky dough. Cover with cling film and put in warm place for 1-2 hours, or until the dough has doubled in size.  
  2. Line a 23cm tin with non-stick baking paper. Tip the dough onto a lightly oiled work surface, and stretch it into a rough rectangle. Fold the dough in half, turn it 90 degrees and stretch and fold it in half again. Curl the dough around onto itself until taut and place in the middle of the prepared baking tray. Drizzle over a little olive oil and cover with clingfilm. Leave to rise for 30-50 mins or until doubled in size.   


  1. Drizzle the remaining olive oil over the top of the focaccia and use your fingertips to create dimples in the dough, pressing the dough to the corners of the tin. Arrange the asparagus, shallots, tomato halves and rosemary on top - you can be as creative here as you like! Brush everything with a little extra oil and leave to rest for 20 minutes under clingfilm.  
  2. Preheat the oven to 180C / 200C fan  
  3. Splash 3tbsp of water over the top of the focaccia, and scatter over the remaining salt. Bake in the preheated oven for 20-30 minutes until risen and golden brown. Allow to cool slightly in the tin before transferring to a wire rack. Best enjoyed warm, drizzled with a little extra olive oil.