Dimino's Sicilian Focaccia


500g strong bread flour , plus extra for dusting

300-350ml of water

4g dried fast action yeast

10g sea salt

50g Dimino olive oil , plus extra for the tin and to serve

15g of sugar

1 tsp flaky sea salt

10g Oregano

¼ small bunch of rosemary , sprigs picked



Pour the flour into a large mixing bowl Mix the yeast into one side of the flour, and the fine salt and sugar (it helps to give colour to the Focaccia) into the other side. Then mix everything together.


Make a well in the middle of the flour and add 50g of olive oil oil and 340-400ml water, adding it gradually until you have a slightly sticky dough (you may not need all the water). Sprinkle the work surface with flour and tip the dough onto it, scraping around the sides of the bowl. Knead for 5-10 mins until your dough is soft and less sticky. Put the dough into a clean bowl, cover with a tea towel or cling film and leave to prove for 1 hr until doubled in size.


Oil a rectangle, tin (25 x 35cm). Tip the dough onto the work surface, then stretch it to fill the tin. Cover with a tea towel or cling film and leave to prove for another 35-45 mins.


Heat the oven to 220C/200C fan/gas 7. Press your fingers into the dough to make dimples. Mix together 1½ tbsp of Dimino olive oil, 1 tbsp of Oregano and the flaky salt and drizzle over the bread. Push sprigs of rosemary into the dimples in the dough.


Bake for 20 mins until golden. Whilst the bread is still hot, drizzle over 1-2 tbsp olive oil. Cut into squares and serve warm or cold with extra olive oil, if you like. Buonissima! Mamma Mia!