Focaccia Bread



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Focaccia bread

In London it is called focaccia  because it is considered as a substitute for bread. A kind of white pizza flavoured with aromas.
I wanted to prepare a tastier and more delicious version of the usual Focaccia bread.
I started from the most traditional Italian focaccia’s recipes to then make a mix among them.  Doesn’t matter what the name or the recipes used is. The important thing is that it is delicious and fragrant but above all crunchy on the outside and soft on the inside.  

why give up a crunchy slice of Focaccia bread?

effectively you don’t have to give up on it. Preparing it at home takes time and effort. Today there is a simple method to have it directly at your table: contact me and I’ll bake it for you


How I make it?

I learnt how to make Focaccia from my mother, many year ago when I used to help her to prepare the dough from scratch. As time passes I tried new techniques and methods. My favorite is that with high level of hydration ensuring a fantastic focaccia: soft inside with a crispy base.


Which one would like to try ?

  •  classic plain
  • cherry tomatoes on top and onion spread on the base
  • rustic with cherry tomatoes, anchovies , and chopped parmigiano cheese
  • special with potatoes and onion

Choose your favorite and send me a message to customise your focaccia

make your order and text me at to schedule your delivery


How to serve it?

Focaccia is perfect both cold and warm. If you choose to have it warm to get a crispy base, you’ll need just some minutes on slow fire oven.


Allergy Advice: for allergens, see ingredients in bold



Plain Focaccia 

  • Flour (wheat )
  • oregano
  • salt
  • extra virgin olive oil

 con cipolla e pomodorini (with onions and cherry tomatoes)

  • Flour (wheat )
  • Onion
  • oregano
  • salt
  • extra virgin olive oil

con pomodorini e acciughe (with cherry tomatoes, anchovies and parmigiano cheese)

  • Flour (wheat )
  • Cherry tomatoes
  • Anchovies (fish)
  • oregano
  • parmigiano cheese ((dairy product)
  • salt
  • extra virgin olive oil

con patate e cipolle (with potatoes and onions)

  • Flour (wheat )
  • potatoes
  • onions
  • oregano
  • salt
  • extra virgin olive oil




Serve lukewarm, or at room temperature.

shelf- life of 2 days  under refrigerated  conditions (0/+6ºC).