Mediterranean Focaccia

Mediterranean Focaccia


  • 1 pack of Focaccia Mix
  • ¼ cup chickpea flour
  • ¼ cup chestnut flour
  • 1 ¾ cup warm water
  • 2 Tsp oregano
  • 3 Tbsp extra virgin olive oil
  • 20 green olives
  • 10 cherry tomatoes
  • 1 Tbsp baking powder
  • 4 chives
  • 1 ½ Tsp salt



  • Preheat the oven to 85°F
  • Pour Focaccia Mix in the kneader with chickpea and chestnut flours, baking powder and oregano
  • Add warm water, extra virgin olive oil and salt and mix for approximately 5 minutes
  • Switch off the oven but leave the light on
  • Grease a large rectangular baking tray (or two small ones)
  • Place dough in it and with your slightly wet fingertips, slowly spread it until you cover the whole surface
  • Place focaccia in the oven and let it rise for 1 hour
  • After one hour, pull focaccia out of the oven and scatter sliced cherry tomatoes and olives all over the surface pulling them down slightly with your fingertips, then sprinkle oregano allover
  • Preheat the oven again to 390°F
  • Bake focaccia for 20 minutes until golden

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