Bacon and Herb Focaccia

Bacon and Herb Focaccia



400g high grade flour, plus extra for kneading and dusting

100g semolina

1 sachet dried yeast(instant)

1 tsp liquid honey

2 tsp flakey sea salt

300ml tepid water

Olivado extra virgin olive oil


250g Farmland streaky bacon, diced

2 red onions, sliced in rounds

2 tbsp Superb Herb thyme leaves, chopped

1 tbsp Superb Herb sage leaves, chopped

Bunch of Superb Herb rosemary sprigs, soaked in water


  1. To prepare the dough, sift flour into a large bowl. Add the semolina. Make a well in the centre then add yeast, honey and warm water to the middle and mix. Leave for a few minutes, add the salt, then knead lightly for 5 minutes on a floured work surface.
  2. Transfer the dough to an oiled bowl, drizzle with olive oil, cover, and leave in a warm place until it has doubled in size.
  3. Meanwhile, prepare the topping. Add the bacon and red onions to a large nonstick pan and fry for 10 minutes, until the onion just starts to caramelise. Add the thyme and sage, fry for an extra minute, then set aside.
  4. Preheat the oven to 220°C and line a deep tray with baking paper.
  5. Briefly knead the dough, then roll out to fit the baking tray. Transfer the dough, drizzle with olive oil, sprinkle with salt, and leave to proof (rise) for another 20 minutes.
  6. Once proofed, make fun indents with your fingertips. Scatter bacon topping on and spear in rosemary sprigs.
  7. Bake for 25 minutes, until gorgeously golden. Serve warm with olive oil.