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Chilli & Cheese Focaccia

  • PREP: 50 minutes
  • BAKE: 30 minutes
  • SERVES: 10


Classic Ciabatta Bread Mix 5 x 500g
  • Classic Ciabatta Bread Mix 5 x 500g
  • Wright’s Ciabatta Bread Mix 500g
  • Water 350ml
  • Chilli Paste - 1 - 2 teaspoons (to taste)
  • Grated Cheese 100g
  • Cheddar (cubed) 150g
  • Sweet chilli peppers (drained) 100g
  • Semi dried tomatoes (drained) 100g
  • Chilli flakes - 1 teaspoon (to taste)
  • Rock Salt - sprinkle
  • Olive Oil 2 tablespoons



Method (Makes 1 tray – 10 – 12 portions)

Place the water, chilli paste, grated cheese and ciabatta mix into a bowl and mix to a soft dough.

Knead well for 5 minutes until a well developed dough is formed.

Cover loosely with polythene and allow the dough to rest for 5 minutes.

Press the dough into a greased “Swiss roll” tin measuring 30 x 20cm.

Cover with a damp tea towel, lightly oiled plastic or polythene and leave in a warm place for approximately 25 minutes or until doubled in size.

Dimple the dough with your fingers and drizzle with 2 tablespoons of olive oil then scatter over the peppers, tomatoes, cheese, rock salt and chilli flakes.

Cover with the damp tea towel, plastic or polythene and rest in a warm place for 15 minutes.

Bake in a preheated oven 200°C (390°F, Gas Mark 6) for 25-30 minutes until well risen and deep golden brown.

Brush with the remaining olive oil whilst hot.

Hi Deb, Re my call to you yesterday, just to let you know that I did as you said regarding cooking the dough in advance and it has worked out fine. Fair chuffed with the result. I did roll it out a bit thinner and the result is great and good size too. Given the texture I think I would prefer to call it Garlic & Rosemary Focaccia with a pizza style topping rather than pizza if you get my drift. Whatever I call it anyway it is sure 1,000 time better than the shop bought doughy rubbish. Thanks again it is great to know there is still a company who care so much for their products and customers after purchase. Cheers,


Deb's Tips

A Foccacia makes a great addition to any Mediterranean meals & especially summer barbeques. This recipe, made with peppers, sun dried tomatoes with chilli & cheese on top – is very Mediterranean and very moreish too! Deb the Bread

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