Boxing Day Focaccia

March 5, 2024

Swap the and for any other cooked veg you may have, and feel free to substitute any other cheese you prefer – Brie or Camembert would work well.

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8 serving(s)

Prep Time:
25 mins

Cook Time:
25 mins

Total Time:
50 mins



  • 450 g

    strong white flour

  • 7 g

    sachet fast action dried yeast

  • 100 ml

    extra virgin olive oil, plus extra to grease

  • 50 g

    blue cheese

  • 75 g

    cooked Brussels sprouts, cooled completely and roughly chopped

  • 150 g

    cooked roast potatoes, cooled completely and roughly chopped

  • 2

    rosemary sprigs, leaves picked

  • 1 tsp.

    flaked sea salt

  • 2 tbsp.

    cranberry sauce 


    1. Step 1Mix the flour, yeast and 1tsp fine salt in the bowl of a freestanding mixer fitted with a dough hook (see GH Tip). Add 75ml oil and 275ml cold tap water and knead for 10min, until dough is smooth and elastic (it will still be fairly sticky). Cover bowl and leave to rise for 11/2hr, or until doubled in size.
    2. Step 2Lightly grease a roasting tin (about 22cm x 28cm) with oil. Scrape the dough into the prepared tin and press into the corners with your fingers. Cover the tin with greased clingfilm (oil-side down) and leave to rise for 45min, until the dough is soft and pillowy.
    3. Step 3Preheat oven to 220°C (200°C fan) mark 7. With oiled fingers, press lots of vertical dimples into the dough. Crumble over the blue cheese, then scatter over the vegetables, rosemary leaves and sea salt. Dot over the cranberry sauce. Drizzle with the remaining 25ml oil.
    4. Step 4Bake for 25min, until golden brown. Carefully remove from the tin and place on a wire rack to cool completely before slicing and serving.

The bread will keep in an airtight container, or well wrapped in foil, for up to 2 days.
We’ve suggested using a stand mixer, as this dough is fairly sticky, but you can knead it by hand. Grease your hands and work surface with oil and knead for 12-15min, until dough is smooth and elastic.

Per serving:

  • Calories: 495
  • Protein: 14g
  • Fat: 14g
  • Saturates: 3g
  • Carbs: 77g
  • Sugars: 2g
  • Fibre: 4g

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