Max’s Original & Best Focaccia

Preparation info
    • Difficulty


Appears in
Max’s Sandwich Book

By Max Halley and Ben Benton

Published 2018

  • About

This is the best sandwich bread there is. And the only one we make at The Sandwich Shop. It soaks up juice well, but maintains its structural integrity right to the end. You will never need another.

There are pictures below to show you what stuff should look like while you’re making it.


  • 540 g (we use) Shipton Mill Strong White Bread Flour
  • 7 g sachet of fast-action dried yeast (Sainsbury’s yeast is pe


Find an electric mixer with a dough hook, or a large bowl and someone with lots of energy and put all the dry ingredients inside.

Run the cold tap for a bit and put 175 ml of cold water in a measuring jug. Boil the kettle and add 113