Jamie Oliver’s focaccia bread is a beautifully rustic Italian-style bread with a soft, airy crumb and a golden, olive-oil-rich crust. It’s known for its signature dimples, which hold pools of olive oil and herbs, creating flavour in every bite. This focaccia is simple in ingredients but rewarding in technique, producing a loaf that feels bakery-quality yet achievable at home.
What makes this Jamie Oliver focaccia bread special is its balance of crisp edges and fluffy interior. It works just as well served warm alongside meals as it does sliced for sandwiches, dipping, or sharing at the table.

What Makes This Jamie Oliver Focaccia Bread Worth Making

Soft, pillowy texture inside with a lightly crisp, golden surface
Olive oil-forward flavour that feels rich without being heavy
Versatile bread suitable for dipping, sandwiches, or sharing
Impressive results with basic ingredients, no specialist equipment needed
Perfect base for toppings like rosemary, garlic, olives, or tomatoes

What Is Jamie Oliver’s Focaccia Bread?

Jamie Oliver’s focaccia bread is an Italian flatbread made from yeast dough, generously enriched with olive oil and baked in a tray. The dough is dimpled before baking, allowing oil and herbs to settle into the surface, giving the bread its distinctive look and flavour.

Jamie Oliver Focaccia Bread Ingredients List

500g strong white bread flour
7g dried yeast
1 teaspoon sugar
1½ teaspoons sea salt
325ml warm water
4 tablespoons extra virgin olive oil, plus extra for drizzling
Fresh rosemary leaves (optional)
Flaky sea salt for topping

How to Prepare Jamie Oliver Focaccia Bread – Simple Steps

Step 1: Activate the Yeast

Pour the warm water into a large bowl, add the yeast and sugar, and stir gently. Leave for 5–10 minutes until the surface looks slightly foamy, which shows the yeast is active.

Step 2: Make the Dough

Add the flour, salt, and olive oil to the yeast mixture. Mix until a sticky dough forms. This dough should be soft and slightly wet, which helps create the airy texture later.

Step 3: Knead Until Smooth and Elastic

Turn the dough onto a lightly oiled surface and knead for about 8–10 minutes. The dough should become smooth, stretchy, and elastic while remaining soft.

Step 4: First Rise

Place the dough in an oiled bowl, cover, and leave in a warm place for 60–90 minutes. It should double in size, becoming light and airy.

Step 5: Shape and Second Rise

Tip the dough into a generously oiled baking tray and gently stretch it to fit. Press your fingertips into the surface to create deep dimples. Cover and leave to rise again for 30–40 minutes.

Step 6: Add Toppings

Drizzle generously with olive oil, sprinkle with rosemary and flaky sea salt, and gently press toppings into the dimples so they stay in place during baking.

Step 7: Bake Until Golden

Bake in a preheated oven at 220°C (425°F) for 20–25 minutes until puffed, golden, and lightly crisp on the outside.

Step 8: Finish and Cool Slightly

Remove from the oven and brush with a little more olive oil. Let the focaccia cool slightly before slicing to allow the crumb to set.

Common Mistakes to Avoid When Making Jamie Oliver Focaccia Bread

Using water that’s too hot, which can kill the yeast
Adding too much flour results in dense bread
Skipping the second rise
Not using enough olive oil
Baking at too low a temperature

What to Serve With Jamie Oliver Focaccia Bread

Olive oil and balsamic vinegar for dipping
Soups and stews as a side
Antipasti platters with cheese and cured meats
Salads for a light meal
Sandwich fillings using sliced focaccia

Expert Tips to Get Jamie Oliver Focaccia Bread Just Right

Keep the dough sticky, not dry
Use good-quality olive oil for the best flavour
Press deep dimples to trap oil
Bake on a hot tray for a better crust
Finish with oil after baking for shine and softness

How to Add More Flavour to Jamie Oliver’s Focaccia Bread

Add garlic slices before baking
Mix herbs into the dough
Top with olives or cherry tomatoes
Use infused olive oil
Finish with parmesan shavings

Is Jamie Oliver’s Focaccia Bread Vegan?

Yes, this focaccia bread is naturally vegan, made without dairy or eggs.

Best Way to Store Focaccia Bread

Store at room temperature in a sealed container for up to 2 days. For longer storage, wrap well and freeze.

Best Ways to Reheat Focaccia Bread

Oven: Warm at 180°C for 5–7 minutes
Air fryer: Reheat briefly to restore crisp edges
Pan: Toast lightly with olive oil

Nutritional Value (Per Serving)

Calories: ~260
Carbohydrates: 38g
Fat: 9g
Protein: 7g
Fibre: 2g

FAQs

Why is my focaccia bread dense instead of fluffy?

Focaccia turns dense when the dough is too dry or under-proofed. Using a soft, slightly sticky dough and allowing both rises to fully double in size helps create the airy crumb.

How deep should I press the dimples in focaccia?

Press your fingertips all the way down until they almost reach the tray. Deep dimples help trap olive oil and create the focaccia’s signature texture and flavour.

Can Jamie Oliver’s focaccia bread be made ahead of time?

Yes, focaccia can be baked earlier in the day and reheated before serving. It can also be frozen once cooled, then reheated in the oven for the best results.

Why does focaccia need so much olive oil?

Olive oil prevents the dough from drying out, adds flavour, and helps create a crisp golden crust with a soft interior.

Final Words

Jamie Oliver’s focaccia bread is one of those recipes that rewards patience and good ingredients. With its soft crumb, olive oil richness, and endless topping options, it’s a bread you’ll want to make again once you see how achievable and satisfying the results can be at home.

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