Rapeseed Oil and Thyme Foccacia

Should make three flat loaves

  • 1.5 kg strong white flour 
  • 1 litre warm water
  • 45g yeast
  • 35g table salt
  • Sea salt to sprinkle
  • 1 bulb garlic
  • Bunch of thyme
  • 300ml rapeseed oil

I love foccacia, this is a slightly more British taste on the European classic using the oil from our rapeseed that grows around the farm instead of using olive oil.


Add the yeast to the warm water and a good couple of handfuls of the flour, whisk and leave for a good 30 mins to ferment. Add this to the rest of the flour and the table salt, mix to a dough and kneed for 10 minutes. After that, rub the dough with a small amount of the rapeseed oil, cover with clingfilm and leave to rise for 45mins. Then you can give it a firm punch to get all the air out for a second prove, leave it for a further 20 minutes and then the dough will be ready for the tray.

In a food processor add the thyme, rapeseed oil and garlic (don't peel the cloves) and roughly blend.

Put the foccacia dough onto some lightly oiled trays and pat down so it is flat. Rub the garlic oil over the bread and put wholes in with your finger tips to create wells for the oil. Leave to prove once more for 10 - 15 minutes, sprinkle with sea salt and bake in oven at 220c for approx 30 mins until it is a yellowy golden colour.