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Focaccia Fingers

  • BAKE: 30m
  • SERVES: 12


Premium White Bread Mix 5 x 500g
  • Premium White Bread Mix 5 x 500g
  • 500g Wright's Premium Bread Mix
  • Warm Water 300ml
  • Olive Oil 3 &1/2 Tablespoons
  • Caster Sugar 1 Teaspoon
  • Olive Oil, 3 Tablespoons
  • Black & Green Olives 12 each
  • Mixed Herbs 1 Teaspoon
  • Sweet Pepper Slices as required
  • Chilli Powder 1 teaspoon - more if you dare!
  • Garlic Granules as required



METHOD (Makes 1 tray – 10 – 12 portions)

Using 1 tablespoon of olive oil from the recipe, liberally oil a deep 30cm x 25cm (12 x 10 inches) baking tray.
Mix the remaining recipe ingredients into a dough by hand or using a mixer. Knead for 5 minutes. Rest for 5 mintues.

Line pre-oiled tray with the dough ensuring it is of even thickness.
Cover with a damp tea towel; lightly oiled plastic or polythene and prove in a warm place for 15 minutes.
Uncover dough, dimple surface with fingers, brush with two tablespoons of olive oil, decorate with peppers and olives, sprinkle with herbs and garlic granules if desired.
Cover again and finish proving in a warm place for 20-25 minutes or until double initial volume.
Remove cover before baking.

Bake in preheated oven at 220°C (440°F Gas Mark 7) for 25-30 minutes.
On removal from oven brush top with last tablespoon of olive oil.
Cool and cut into 10-12 finger pieces.

“Thank you for the excellent service on this order. It arrived yesterday.”

Ian Hobson

Deb's Tips

You can quickly throw together this fantastic focaccia, decorated with onions, olives, anchovies and any left overs from the fridge. Our finished Focaccia was amazing value, cut into fingers or cubes and fed 'fousands’!

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