Easter OREO White Chocolate Bark

An easy to make Easter gift idea! Kids will love making this chocolate bark – it can be customised and you can add any of your favourite candy to the mix! Just 3 ingredients and no-bake! What’s not to love!

easter chocolate bark in the making

Messy, chocolatey and oh so good! This chocolate bark is creamy, and packed full of the best Easter choccies! 

easter bark choc in making

This chocolate bark is pretty festive and perfect to give for your Easter gifts. You can make this recipe your own by adding any of your favourite candies, sweets or biscuits to the mix. I love Oreos so I had to combine those cookies into this bake! What I love most about this chocolate bark is how quick and easy it is to make. All it requires is melting the chocolate, then spreading out onto a lined baking tray and then sprinkling over all the biscuit’s and Easter candy. So simple, yet really delicious.

Then all you have to do is what for the bark to set – this will take about an hour or so in the fridge. Then chop out and devour! I can’t get enough of the white chocolate and OREO combo – it’s addicting guys!

bark ready to eat

easter choc bark

I like my chocolate bark thick like this, but if you prefer you can spread the melted chocolate out as thin as you like! It’s certainly a messy little bake but really fun to make!

easter eggs

Ingredients – (recipe can be easily halved)

3 x 200g bars of white chocolate

2 x 90g packs of mini eggs or easter chocolate eggs

6 Oreos, crushed or broken into small pieces

Method -

1. Break the chocolate up into a large heat-proof bowl. Melt gently in a microwave on medium heat in 20-second intervals or melt using the bain marie method. Keep melting and stirring until it’s completely melted and runny.

2. Lightly grease a 23cm x 33cm baking tray with parchment. Put approx. 3/4 of mini chocolate eggs into a food bag and crush until they’re broken up a little.

3. Now pour the melted chocolate onto the lined tray and smooth out to cover the tray evenly. Scatter over the crushed eggs and place over the remaining whole mini eggs. Finish by sprinkling over the crushed Oreo crumbs and pieces. Leave to set in the fridge, once set break cut up into slices. Wrap up or place in gift bags. Or just simply devour straight away!


Enjoy! I’ve got a delicious recipe lined up for you all tomorrow with the Laura Ashley blog! :D


New York City

I recently was lucky enough to travel to New York as part of a trip with my local culinary college. I had an absolute blast and cannot believe how much I saw and did in just 4 days away! I’ve definitely found my new favourite travel destination and cannot wait visit the USA again soon with my family – I’m planning many more future visits! I had such a brilliant time in New York, I absolutely loved the feel of the city, the sights and of course the food! Over the last week I ticked off many dreams on my bucket list – seeing the Statue of Liberty, going up to the top of the Empire State Building, watching a basketball game at Madison Square Gardens, meeting and visiting Jacques Torres and his chocolate factory and watching Wicked! on Broadway were a few highlights!

Here are some snapshots taken from my trip. I hope you enjoy – I wish I’d brought my camera with me more times – I didn’t get to photograph Central Park and some of the other places we visited, but maybe next time!


Statue of Liberty on our sightseeing boat tour down the Hudson River 


St. Patrick’s Cathedral – on our first full day in New York it was St. Patrick’s Day and it was pretty hectic around 5th Avenue – where the St. Paddy’s Day parade was taking place later in the day. 

statue of liberty 2

empire state building

empire state views

Going to the top of the Empire State Building was great fun. I loved seeing the New York skyline! 

views from empire state

nyc street views

new york nyc

new york pics 2


nyc towers


The 9/11 memorial museum was a great and overwhelming experience. It was a very heartwarming and emotional visit. 

nyc streets

washington park

Washington Park

madison sg

I saw my first ever basketball game at Madison Square Gardens! We saw the New York Knicks vs the Minnesota Timberwolves. The atmosphere was brilliant and it was great to experience for myself one of America’s national sports.

ts scene

Times Square – it’s super exhilarating walking around at night, there’s so much going on and lots to see! 

times square by night

jacques torres choc

On one of the days my dream came true! We met the legendary Jacques Torres aka “Mr Chocolate” and had the chance to tour his chocolate factory in Brooklyn. Being a self-confessed chocoholic this little factory trip was perfect! We indulged and tasted many treats – we were given little taster pots of roasted almonds dusted with a rich and decadent cocoa powder, Jacques famous chocolate chip cookies (which are absolutely amazing!), we also enjoyed chocolate coated Cheerios and toffee/caramel covered popcorn drizzled with chocolate – my two personal favourite picks!

jacques torres

Being given a tour of the factory by Jacques Torres 

popcorn pics


Lots of different Easter chocolate ready to be packaged and sold 

fish choc

Some of the coolest looking chocolate I’ve ever seen! These hand crafted chocolate fish are simply so creative and delicious!

chocolate factory snapshots

We were in charge of finding restaurants and places to eat for most days. I loved looking around and tasting new foods as I like to do on most holidays I go on. We had a really early start in the middle of our holiday visiting a New York fish market at 5:00am! After that we had a few moments to go and search out somewhere to eat breakfast before our trip to see the Statue of Liberty. We found this amazing deli selling an array of different cuisines from all over the world and whole foods. This traditional Italian-American sandwich/roll made me really hungry and I really couldn’t wait to try it out. Consisting of crisp salad leaves, the sweetest sliced tomato, smoked ham, salami and mozzarella incased in a crunchy sesame ciabatta-style bun. Incredibly good, great fresh produce and extremely yummy.

salami sandwich

(My breakfast and lunch for one day!)

pizza slices

Fresh mozzarella pizza and barbecue chicken pizza 

giant pizza

I ate my fair share of pizza whilst away in NYC – New York is definitely the city for pizza lovers outside of Italy (I could’ve easily swarmed this post with never ending pictures of pizza!…) I’ve always loved American-style pizzas! This pic above is of one my friends pepperoni pizza – it was massive, but he still managed to eat it all!

bubba gumps meal

(Sorry about the quality of this photo! Phone picture of our meal at Bubba Gump Shrimp The restaurant is located in the heart of Times Square with great views of Broadway.) I love a good all-American cheeseburger with fries and this certainly lived up to my expectations. It was smoky, with a lovely flame-grilled flavour, the gooey oozy cheese was a perfect and the fries and dip were seriously so tasty! Definitely going to try to share a burger like this on the blog soon!

carlos bakery nyc

Walking past Carlo’s Bake Shop – the queues for his cake and goodies was out the door! Next time I visit a slice of cake will be on the menu for sure!

new york goodies

Some of the goodies I bought back from New York! I’m slightly addicted to that 42 oz bag of M&M’s and the Hershey’s cookies ‘n’ creme chocolate bars AND all the Oreos! (+ don’t forget those amazing Reese’s too!) :)  I’ve got many recipes lined up with all these delicious treats! 

The last day was spent shopping on 5th Avenue in Manhattan! One of the best days – it was nice to relax in some retail therapy before the long flight home later that night. Unfortunately, New York was forecast for snow on the Friday we were going home! It was a bitterly cold end to the holiday but we still made the most of it and had fun. I had an absolutely brilliant time and bought back many great gifts and memories home!

I hope you’ve enjoyed reading! Have a great weekend guys!


Spaghetti with Marinara Sauce

Homemade marinara sauce with spaghetti. Sweet, fresh and perfect served warm with a sprinkling of parmesan and garnished with basil leaves. Comfort in a bowl! 

marinara sauce recipe

I don’t know why, but it’s taken a little too long to finally get round to sharing my family favourite tomato sauce. This tomato sauce is absolutely perfect to serve and toss into pasta or top pizzas with and it’s also a recipe I’ve been making for many years now. I guarantee, once you’ve tasted this divine sauce you will never reach for a pre-made tomato sauce ever again!

The aromas this sauce creates whilst it’s bubbling away are just so beautiful and will get you salivating. But when you take the first bite you will be transported to Italy. It’s rich, sweet and incredibly delicious – this is thanks to the cooking time which allow the flavours to develop and enrich. I think pasta with any kind of sauce is the epitome of comfort food for me. Marinara tossed into the cooked pasta and topped with parmesan is the best meal and transports me back warm Italian holidays and the summer. The mix of fresh and dried herbs both bring depth of flavour, which I love.

I wanted to share a simple back-to-basics recipe because they’re always great to have in your cooking repertoire. And as I said this marinara sauce can be used in mostly any Italian dish. I top homemade pizzas with it, but you could also replace the pasta and use courgetti (zucchini noodles) and enjoy a low-carb meal, I also love to toss in a few grilled or roasted veggies to the mix. The choices are really endless, this tasty sauce is extremely versatile! And just a tip: if you don’t want to use pasta, just simply dip some good crusty bread into the sauce, for a quick and tasty lunch/snack!

spaghetti pic

Simple, easy and authentic. In the summer I love to use homegrown tomatoes and add a handful to the sauce. This brings a lovely chunky texture and the cherry tomato flavour is really sweet and flavourful! 

tomatoes bowl

Many of my readers have told me how much they’ve loved my linguine Napoli, which I shared a while back, so that’s partly why I was so excited to share another recipe like that today. The Napoli sauce uses the same base of this marinara, but I just added a different mix of herbs like fresh parsley and a small pinch of chilli flakes for added heat! I also roasted a few cherry tomatoes and tossed those into the pasta.

The pasta is also great served with a piece of my homemade Herb Focaccia recipe or one of these delicious Tuscan Rosemary and Garlic Butter Rolls!

(Serves 4)

Ingredients -

2 tbsp of extra virgin olive oil

1 medium white onion, finely diced

2 cloves of garlic, finely minced

A large pinch of dried oregano and any other dried herbs you like – I used some dried thyme 

1 sprig of fresh rosemary

A few sprigs of fresh thyme

2 bay leaves

1-2 tbsp of tomato puree

Pinch of sugar (optional)

Juice from 1/2 lemon

400g can of chopped tomatoes

1/2 can of water (roughly 200ml) + more if needed 

1 chicken or vegetable stock cube

To serve -

400g of spaghetti (or any other pasta you like – short pasta like fusilli or penne both work well)

Freshly grated parmesan, to serve 

Fresh basil leaves

Method -

1. Gently heat the olive oil in a medium saucepan. Sauté the diced onion until soft – about 2-3 minutes. Add the garlic and herbs and continue to cook until fragrant (another minute or so). Season to taste.

2. Add the tomato pureé and a pinch of sugar and cook out for another minute. Add the canned tomatoes, half can of water and stock cube and bring the sauce up to the boil. Once boiling, turn down to a low heat and simmer for 1 1/2 hours. It should be thick and glossy by the end of the cooking time.

3. To serve, remove the bay leaves. Boil some water and salt well. Cook the pasta until al dente. Drain the pasta well, reserving a little extra pasta water to loosen the sauce if needed. Add the tomato sauce and toss together with the cooked spaghetti. Season if it needs and serve up in bowls. Sprinkle with freshly grated parmesan and garnish with basil leaves for a delicious extra touch.

Best eaten warm, but the sauce is also great packed up for lunch the next day. This sauce will store in an airtight container in the fridge for up to 1 week.

bowlful pasta


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Traditional White Irish Soda Bread

With St. Patrick’s Day getting closer there’s no better time to whip up some of your very own homemade soda bread! Best served warm, fresh from the oven slathered with butter for a real treat! And with just 5 ingredients and completely no-rise AND no-knead – this is sure to become the best bread recipe you will ever make!

soda bread fluffy

soda bread recipe

Irish soda bread! One of the best breads you will ever make (and eat!). I thought I would keep this Irish soda bread simple today and share this traditional white and totally delicious version.

This fabulously good recipe comes from the amazing Rachel Allen’s cookbook, “Rachel’s Irish Family Food: 120 Classic Recipes From My Home to Yours“. I love these books because they’re packed full of classic recipes I grew up eating and enjoying with my family. This soda bread is definitely a recipe I will keep baking over again- and I guarantee you will all love it as much as we do!

soda bread butter

Light, crusty, crisp and soft and doughy are just a few ways to describe the texture of this bread. The buttermilk gives it a very milky and creamy flavour – which is simply so tasty. We love it eaten fresh from the oven, it’s still über crispy and then each slice (must be!) slathered with plenty of salted butter. The warmth melts the butter and it tastes just so glorious.  I really can’t even put into words how much I adore this bread – it’s probably the easiest homemade bread recipe I’ve uploaded on the blog so far. Generally, most bread recipes require endless kneading and rising of the dough – but with soda bread it’s completely different but still has the tasty and charm regular bread has (but better, of course!) in no time at all and with limited fuss.

I’ve lost count of how many times I’ve made this bread since finding the recipe! My grandparents couldn’t get enough of it- they loved and raved about how scrumptious the bread was toasted and dipped into a warm bowl of soup for dinner – that sounds like a winning combo, right?! The recipe was a BIG hit and it has been requested that another loaf should be made straight away! Definitely music to my ears…:D

Enjoy the recipes guys!

Ingredients – Makes 1 loaf

 Irish Soda Bread

3 1/2 cups of plain flour (all-purpose flour)

1 tsp of caster sugar

1 tsp of bicarbonate of soda (baking soda)

1 tsp of salt

1 1/2-2 cups of buttermilk – make sure your buttermilk is fresh and well shaken before using  

Method – 

1. Preheat the oven to 450°F (230°C/Gas mark 8). Sift the flour, sugar, baking soda and salt into a large mixing bowl. Make a large well in the centre and add the buttermilk.

2. Mix through the buttermilk. Mix and combine until you have a soft and sticky dough – DON’T OVER MIX as the dough will become tough and hard. This recipe is very similar to scones – you want to handle the dough as little as possible for a lighter, fluffier end bake.

3. Once mixed line a large baking tray with baking paper. Pat the dough out onto the tray into a round approx. 4cm thick. Finally, cut a deep cross into the centre. Bake for 15 minutes, then turn the oven temperature down to 400° (200°C/Gas mark 6). Bake the soda bread for another 30 minutes.

4. To check the doneness of the bread, simply tap the bread – it should sound hollow. The bread should also appear lovely and golden too! Cool slightly on a wire rack.

5. Then slice up and serve with butter.


recipe from the cookbook “Rachel’s Irish Family Food”. 


soda bread slathered



Chocolate Guinness Bundt Cake

Celebrate St. Patrick’s Day with this divine chocolate Guinness bundt cake. Moist, crumbly and packed full of rich chocolate flavour.

chocolate guinness bundt cake

To celebrate St. Patrick’s Day this year I thought I would share a cake recipe. Cake is perfect for any occasion and any celebration calls for a homemade cake, right?! There really is nothing more Irish than Guinness – my Dad absolutely loves it, so I thought this cake would be perfect to make for him and for the whole family to enjoy. I love this cake SO much – it not like any other chocolate cake I’ve ever made or eaten. It’s the kind of cake that resembles both a cake-y and slightly fudgy brownie texture. Damn delicious and one slice will just not do – each slice is moist, crumbly and delicious and drizzling over a homemade dark chocolate ganache takes it to a completely new level of tastiness!

This Guinness cake actually has real chopped dark chocolate in it – no cocoa powder is required with this recipe! It’s probably my new favourite chocolate cake recipe – being much lighter and not overly sweet. But this chocolate is totally different flavour-wise to any other chocolate cake I’ve tasted. It’s got real chocolate flavour and the stout just enhances the chocolate, it’s a seriously yummy bake. What I also love is that the cake gets better with age too – but saying that it doesn’t hang around for long!

Even though there is Guinness in the cake, I wouldn’t say you can really taste it. It just gives the cake a light, nutty flavour. The stout also helps the cake from being way too rich. Plus, it’s also SO incredibly quick to make (which is definitely a bonus!). In our house we love to serve a generous slice with a scoop of vanilla ice-cream or pouring cream. Ice-cream and cake is probably one of my favourite combinations – it made the perfect dessert and treat and is definitely a recipe I would love to make again. I highly recommend you give it a go for St. Paddy’s Day this year – everyone will love it!

bundt choc cake

Just admire the glossy ganache. It coats every single slice of the cake and is rich, decadent and insanely delicious. 

guinness bundt cake

(Makes 1 Cake – 12 servings)

Ingredients -

Cake Batter:

227g (1 cup / 2 sticks) of unsalted butter + extra for greasing the pan

375g (2 1/2 cups) of plain flour (all-purpose flour)

3/4 tsp of bicarbonate of soda (baking soda)

1/2 tsp of salt

177ml (3/4 cup) of Guinness or another stout you like

227g (8 ounces) of dark chocolate (bittersweet), roughly chopped

3 large free-range eggs, at room temperature

220g (1 cup) of granulated sugar

110g (1/2 cup) of brown sugar (I use light brown)

120g (1/2 cup) of sour cream

Chocolate Ganache Icing:

113g (4 ounces) of dark chocolate, roughly chopped

115g (1/2 cup) of double cream (heavy cream)

Method -

1. To make the cake: Preheat your oven to 350 F / 176 degrees C. Butter a 12 cup bundt tin and set aside. In a small mixing bowl combine the dry ingredients (flour, bicarbonate of soda and salt) and mix together.

2. In a medium saucepan add the Guinness and butter. Melt on a medium heat. Once melted take off the heat and add the chopped chocolate, stir until smooth and completely melted. Allow it to cool for a few moments.

3. Meanwhile, in a stand mixer fitted with the paddle attachment add the eggs and sugars. Beat on medium speed until fluffy and ribbony – this will take about 5 minutes. Now add the chocolate mix and the sour cream and mix to combine. Sift in the flour and add in bit by bit – DON’T OVER MIX! Once the batter is smooth and all the ingredients are incorporated spread the cake batter into the prepared greased cake tin. Even out with a spatula, then bake in the oven for 45-55 minutes or until a cake tester comes out clean and collecting a few cake crumbs. Once risen and cooked through, allow to cool in the tin then once cooled remove from the tin carefully and leave on a wire rack.

4. To make the ganache: Bring the double cream up to the boil. Add the chopped chocolate to a small mixing bowl. Pour over the boiled cream and leave the mixture for 5 minutes. Now stir or whisk until smooth.

5. Decorate by drizzling or spreading the ganache over the now cooled cake. Then I like to sprinkle with extra chocolate. You could also decorate with your fave green sprinkles!

(recipe from Real Simple)

cake ready for oven

I have to confess, even before baking this cake batter is way too addictive. I couldn’t stop eating it and licking the bowl was definitely one of the best parts of this recipe!… ;) See if you can resist it!

bundt cake slice

Slice up, dig in and enjoy! I’ve got one more recipe lined up for you all perfect for St. Paddy’s day on the blog later this week! So stayed tuned for that!


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Lemon Cupcakes with Vanilla Buttercream Frosting

Perfect homemade lemon cupcakes. Light, buttery sponge cupcakes swirled with an easy and delicious BEST EVER vanilla buttercream frosting!


When it comes to cupcakes I think lemon cupcakes have to be my top pick. They’re zesty, sweet and just so good. My lemon cupcakes are just so delicious and couldn’t be simpler to make. I’ve turned my favourite family sponge cake recipe into cupcake form, added a little bit of tangy lemon zest and swirled with the BEST EVER vanilla buttercream frosting (which is pretty addictive in itself…). :D

The timing of this recipe is actually perfect. It’s really starting to feel like spring outside. It’s time for some sunshine and these cupcakes certainly seal the deal!

I’ve baked the cupcakes in these super duper cute cupcake cases sent me to by the lovely Jemma who blogs at icedjems.com. I could literally spend a fortune and buy every single baking goody from her online bake shop (which you should totally head to right this moment and buy some of these absolutely gorgeous cupcake cases and make this recipe!) ;) Jemma sent me some other super beautiful baking goodies, which I’ve got many more recipes lined up for you! So stay tuned!

These divine cupcakes would also a great bake for Mother’s Day. My Mum loves any bake with lemon flavour, so this cupcake recipe was definitely up her street! They’re really fresh and such a lovely treat. Plus the sponge cupcake is easy, no-fuss with mostly store cupboard ingredients. These cupcakes aren’t too fancy, they’re just simple but delicious.

lemon cup cakes

lemon cake pic blog

Light, buttery and ever so moreish. I think I’ve perfected the fluffiest cupcake you will ever eat! 

Makes 12 Cupcakes – 

Lemon Cupcake Batter – 

150g of unsalted butter, softened

150g of granulated or caster sugar

1 tsp of vanilla extract or 1/2 tsp of vanilla bean paste

Zest from 2 lemons

3 medium free-range eggs, at room temp

150g of self-raising flour, sifted 

3-4 tbsp of whole milk, add more if needed 

Whipped Lemon Vanilla Buttercream Frosting -

125g of unsalted butter, softened

250g of icing sugar, sifted

3-4 tbsp. of double cream, chilled

1/2 tsp of vanilla bean paste or 1 tsp of pure vanilla extract

Method -

1. To make the cupcakes: Preheat your oven to 180 degrees C Fan. Line a 12-hole cupcake tin with your favourite paper liners (I used these cute yellow polka dot cases!). And set aside. Start by creaming the butter, sugar and vanilla together until fluffy and really pale in colour – this will take 3 minutes of creaming.

2. Now add the eggs and mix to combine. Add the sifted flour and milk and flour into a batter. Using an ice-cream scoop, evenly distribute the mixture between all 12 liners. Bake for 18-20 minutes or until risen and a cake tester comes out clean of any uncooked batter. All ovens are different, so keep an eye on the cakes! Once cooked, cool in the tin for 10 minutes, then remove and transfer to a wire rack to finish cooling completely.

3. To make the buttercream frosting: In a stand mixer fitted with the paddle attachment start creaming the really softened butter with the icing sugar and vanilla. Start on a low speed, gradually turning up to medium once the mixture comes together. Continue to beat until plate and fluffy – mine took 5 minutes to reach the perfect consistency. Now add the cream and beat for another minute just to combine and lighten.

4. Fit a piping bag with your favourite nozzle and fill the bag with the homemade icing. Pipe onto each cupcake and then grate over some fresh lemon zest for extra lemony zing!

5. The cupcakes are really best eaten straight away, but they will keep for up to 3 days in at room temperature or in the fridge in an airtight container. Enjoy!


I really hope you enjoy the recipe. Also, it would mean the world to me if you would be so kind to nominate my blog for the Saveur Blog Awards 2015.  The link is below!


best food blog award

Thank you guys and enjoy the recipe!


Herb Focaccia – Allinson Dough Tree Campaign

Back to basics. How to make perfect focaccia with a delicious herby topping. Simply delicious, homemade bread has never been so easy to make!

focaccia slices

I was lucky enough to be contacted by the lovely people at BakingMad.com about working on a campaign to share an easy and tasty bread recipe using Allinson flour – I jumped at the chance because they’re a well known baking website here in the UK and I’m a frequent user of Allinsons baking products. Whenever I make homemade bread I also have Allinson flour and other baking products (such as their easy bake yeast) in my store cupboard. Every time you’re guaranteed to get the perfect, lightest and crisp bread.

I received this great hamper (pictured below), it was full of some amazing baking goodies. Included was two types of the Allinson flour – strong white bread flour (which I used in this focaccia recipe) and a packet of very strong wholemeal flour – which I’m definitely planning on making a basic, but delicious brown loaf with. I also received some of their easy bake yeast, a small loaf tin, a Lakeland dough scraper and a bag to keep my bread fresh in! So now I’m even more well equipped for bread making!

baking hamper

focaccia easy recipe

When I was given the options on what to bake I couldn’t help but be drawn to choosing the herb focaccia recipe. If you read my blog regularly you’ll probably know much I absolutely LOVE Italian food and all things Italian! I’ve visited the country a couple of times and simply adore the food and culture. One of my favourite recipes is classic Italian-style bread. Italian bread for me is a recipe I bake on a regular basis. There’s something about the rich olive oil flavour and the different toppings you can add that makes me enjoy baking focaccia so much. This focaccia today is one of the best I’ve made and it certainly went down a treat with my taste testers, getting devoured almost instantly and me being asked several times “when are you going to bake this again?”!

What I loved most about this focaccia dough from the Baking Mad website was how easy and straight forward the recipe was. Once you know the basics of bread making you will be able to create and bake some of the best homemade bread. The recipe required a herb topping, I used some homegrown Tuscan rosemary, some aromatic sage leaves and a few sprigs of fresh thyme. All the herbs really flavour the focaccia so beautifully and pair extremely well with the drizzle of olive oil and sprinkle of sea salt. But you can really adapt and top this tasty bread with any ingredients you like. I really enjoy topping mine with sliced cherry tomatoes and oregano to make a traditional focaccia al pomodoro.

This focaccia fresh from the oven is simply so delicious. I really like it warm when it’s crusty on the outside and soft on the inside, but it’s also great cool the next day dipped into olive oil and balsamic. That’s definitely a winning combination in my books!

Makes 1 Focaccia – recipe from BakingMad.com

Ingredients -

500g of Allinson strong white flour

2 tsp of salt

7g of fast action dried yeast (1 packet Allinson Easy Bake Yeast Sachet)

1 tsp of sugar

300ml of warm water

50ml of olive oil

Herb topping -

12 sage leaves, torn 

5 sprigs of fresh rosemary

5 sprigs of fresh thyme or oregano

1 tsp of sea salt

Olive oil, for drizzling

Method -

1. In a large mixing bowl add the flour. Add the yeast to one side and the salt to the other. Add the sugar and then mix to combine.

2. Mix together the water and oil and then add the flour mix. Using a wooden spoon mix together until a soft and sticky dough comes together. Then lightly flour a work surface and knead the dough by hand until smooth and elastic for 10 minutes.

3. Once kneaded, lightly oil a bowl and add the dough. Cover and leave to rise in a warm place until doubled in size.

4. When doubled in size lightly grease a 22 cm x 33 cm baking tin with a little oil. Add the dough and press out into the tin until roughly even. Cover the tray and again leave in a warm place until doubled in size.

5. Preheat your oven to 180 degrees C Fan / 200 degrees. Scatter over the herbs, drizzle the focaccia with oil and then sprinkle over the sea salt. Press the herbs into the dough a little and create a dimple effect. Bake for 30-35 minutes or until risen and lightly coloured. Once the bread sounds hollow, remove from tin and cool on a wire rack. Slice up and enjoy anyway you like!

Serve the focaccia dipped in olive oil and balsamic vinegar for the best light lunch. This focaccia is also great sliced and filled with prosciutto crudo (cured Italian ham), sliced tomatoes, rocket and pecorino shavings!

best focaccia recipe


Disclosure: I was sent this baking hamper of products from Baking Mad. All words and photos are my own work. All views are my own.


Thanks for reading! Enjoy the recipe guys! I hope I’ve inspired you to give homemade bread a go!