Saffron Focaccia Recipe

Saffron Focaccia Recipe

Ingredients : Makes one loaf

A pinch

150 ml

225 g

2.5 ml

5 ml

15 ml


For the topping

2 cloves


A few


15 ml

Saffron strands

Boiling water

Plain flour


Easy blend dried yeast

Oilive oil



Garlic, sliced

Red onion, cut into thin wedges

Rosemary sprigs

Black olives, stoned and coarsely chopped

Olive oil

Method :
  • Place the saffron in a heatproof jug and pour in the boiling water. Leave to infuse until lukewarm.
  • Place the flour, salt, yeast and olive oil in a food processor. Turn on and gradually add the saffron and its liquid. Process until the dough forms a ball.
  • Turn on to a floured surface, knead for 10-15 minutes. Place in a bowl, cover and leave to rise until doubled in size, about 30-40 minutes.
  • Punch down the dough and roll into an oval shape about 1cm thick.
  • Place on a lightly greased baking sheet and leave to rise for 30 minutes.
  • Preheat the oven to 200oC/400oF/Gas 6. With your fingers, press indentations over the surface of the bread.
  • Cover with the topping ingredients, brush lightly with olive oil, and bake for 25 minutes or until the loaf sounds hollow when tapped on the base.
  • Leave to cool on a wire rack.

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