Week 3 of Bake Off and it's Bread Week!

If I didn't have such a sweet tooth, I may have made bread instead. There is nothing better than a freshly made warm loaf straight out of the oven, and this beautiful light and fluffy sea salt and black olive focaccia is one of my all time favourites. Here's the recipe so you can enjoy it as much as I do!


500g strong white bread flour

2 tsp fine salt

14g easy bake yeast

2 tbsp olive oil

400ml cold water



Olive oil to drizzle

Black olives

Course sea salt 



  1. Place the flour, salt, yeast, olive oil and 300ml/10½fl oz of the water into a large bowl. Gently stir with your hand or a wooden spoon to form a dough then knead the dough in the bowl for five minutes, gradually adding the remaining water.
  2. Stretch the dough by hand in the bowl, tuck the sides into the centre, turn the bowl 80 degrees and repeat the process for about five minutes.
  3. Tip the dough onto an oiled work surface and continue kneading for five more minutes. Return the dough to the bowl, cover and leave to rise until doubled in size.
  4. Line two large baking sheets with baking paper. Tip the dough out of the bowl and divide into two portions. Flatten each portion onto a baking sheet, pushing to the corners, then leave to prove for one hour.
  5. Preheat the oven to 220C/425F/Gas 7. Drizzle the loaves with oil, sprinkle with fine sea salt then bake in the oven for 20 minutes. When cooked, drizzle with a little more olive oil and serve hot or warm.


And voila! Beautiful fresh bread, your house will smell amazing and I challenge you to make it last more than the night! I also like to top this with rosemary and caramlised onion for a tasty herby twist. As always, if you have a go at this recipe, please post a photo with #bakingwithalana, I would love to see them all! 

Now time to settle down ready to see how the Bakers get on in this weeks Bake Off.