Home-made focaccia bread couldn’t be easier with this oh-so-easy recipe. It only needs four ingredients (plus water) for the dough and just ten minutes kneading time.  Admittedly you’ll need a little patience while the dough proves but it’s well worth the wait. 

Serve warm from the oven, cut into chunks with a fresh and summery creamy mint and pea dip. 

I found the Cole & Mason London Salt and Pepper mills with the grind select setting ideal for this recipe – using the fine setting on the salt mill for adding salt to the dough and the coarser setting on both mills for seasoning the dip. 

Kitchen tools needed: 

• Cole & Mason London Grind Select Salt & Pepper Mills
  
• Cole & Mason Burwell Self-Watering Potted Herb Keeper

Ingredients: 

For the focaccia bread: 

• 500g strong white flour, plus extra for dusting
  
• 1 x 7g sachet dried yeast
  
• 2 teaspoon fine salt
  
• 3 tablespoons virgin olive oil, plus extra for greasing and brushing
  
• 325ml lukewarm water
  
• Few small fresh rosemary sprigs
  
• 2 teaspoons course sea salt or sea salt flakes

For the mint and pea dip:

• 150g fresh podded peas or frozen peas
  
• Small handful fresh mint leaves (about 15g)
  
• 3 tablespoons crème fraiche
  
• 2 teaspoons virgin olive oil
  
• Salt and freshly ground black pepper

Method: 

1. Place the flour in a large bowl, stir in the dried yeast and salt and make a well in the centre. Mix the oil and water in a jug and pour the warm liquid into the well. Use a round-bladed knife to mix to a soft and sticky dough.
2. Turn the dough out onto a floured surface. Knead for 8-10 minutes until the dough is smooth and elastic. Although the dough will quite sticky, only add extra flour sparingly, as you keep working the dough the stickiness will reduce.
3. Use some of the extra olive oil to grease a clean bowl, Place the dough in the bowl, turning it to coat in the oil. Cover with oiled cling film and leave in a warm place until the dough has doubled in size (about 1 hour).
4. Gently tip the risen dough into a greased 20cm x 30cm baking tin (see Tips) and using your fingers push and stretch the dough to fit the tin. Cover loosely with oiled cling film and leave to rise again for a further 45-55 minutes until the dough looks puffy and bubbly in places.
5. Preheat the oven to 220°C/200°C fan/Gas Mark 7. Using your fingertips make indentations in the dough (pushing right down to the base of the tin). Drizzle over the remaining 1 tablespoon of olive oil and scatter over the rosemary sprigs (pushing some into the indentations). Sprinkle over the coarse sea salt or sea salt flakes. Bake for 20-25 minutes or until golden brown.
6. Meanwhile, make the mint and pea dip. Cook the fresh or frozen peas in a pan of boiling water for 4-6 minutes. Drain well and refresh under cold water. Place in a food processor with the mint, oil and crème fraiche and process until smooth (add a little more crème fraiche for a creamier dip, if you like). Season to taste with salt and freshly ground black pepper. Spoon into a small bowl and garnish with fresh mint.
7. Cool the baked focaccia in the tin for 5-10 minutes then turn out onto a wire rack. Brush the top of the hot bread with a little more olive oil. Serve warm, cut into chunks with the mint and pea dip. 

TIPS

If you don’t have the right size tin you can simply shape the dough into a similar-sized rectangle or oval on a large, oiled baking sheet. 

The bread is best eaten on the day of making however it will keep for another day. Warm through in an air fryer or moderate oven for a few minutes before serving. 

The mint and pea dip can be made up to a day in advance, cover the surface with cling film and chill in the fridge. Stir before serving. 

Gently push extra flavourings into the dough before baking if you like, such as pitted olives, chopped sun-dried tomatoes or thinly sliced red onion.