• 650g Allinson premium very strong white flour
  • 2 teaspoons salt
  • 1 teaspoon caster sugar
  • 2 teaspoons yeast
  • 4 tablespoons chilli jelly
  • 3 tablespoons olive oil, plus extra for greasing
  • Course sea salt, to finish


  1. 1

    In a warm bowl (rinse in hot water then dry thoroughly), mix together the flour, salt, caster sugar and yeast.

  2. 2

    In a jug, combine the chilli jam and olive oil with 400ml warm water, then stir this into the flour mixture to make a soft dough. Knead for 10 minutes on a lightly floured surface until smooth and elastic.

  3. 3

    Oil 2 x 23cm cake tins. Divide the dough into 2 pieces and roll each one into a 23cm circle, then place in the tins.

  4. 4

    Using your fingertips, make deep dimples over the surface of the dough. Cover with cling film and leave in a warm place for 30 minutes until doubled in size.

  5. 5

    Preheat the oven to 230ºC, fan 210ºC, gas mark 8. Remove the cling film, drizzle each focaccia with olive oil, sprinkle with a pinch of sea salt and bake for 30 minutes until golden and cooked.

  6. 6

    Leave to cool in the tins slightly, then remove and place on a wire rack. Slice into wedges to serve.

Nutritional Details

Each serving provides
  • Energy 720kj 172kcal 9%
  • Fat 3.0g 4%
  • Saturates 0.5g 3%
  • Sugars 0.8g <1%
  • Salt 0.62g 10%

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