Evan’s Focaccia Bread

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Preparation info

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Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

Evan Faull has a rich history in food and baking, and you can find his Knead bakeries all over South Africa now. My worst is bread; I don’t have the patience, but this is a really good recipe, and you should have no problem with it.


  • 1.3 kg white bread flour
  • 60 g fresh yeast
  • 1 litre water
  • 32 g salt
  • oil – for greasing
  • extra flour – for work surface
  • olive oil – to top
  • Maldon sea salt flakes – to top


Place the flour, yeast and water in a mixer with a hook attachment. Mix the dough on speed 1 for 3 minutes. Set the speed to 2 and mix for a further 6 minutes. Add the salt and continue to mix for 2 minutes. Place the dough in an oiled container and cover with plastic. Refrigerate overnight.

In the morning, remove the dough from the fridge and set a timer for 45 minutes. After 45 minutes, fold the dough once, cover and reset the timer. After another 45 minutes, fold the dough a second time, cover and reset the timer. After 45 more minutes, fold the dough a third time, cover and set the timer for 40 minutes.

Meanwhile, grease 2 baking trays with a little oil. Once the timer has gone off, place the dough on a floured work surface and divide into two equal parts. Place the dough on the oiled baking trays and leave until doubled in size. Drizzle with olive oil and sea salt flakes before baking. Place bread in a preheated 225°C oven. Bake for 20 minutes or until hollow when tapped. Slice 8 rectangles, 8 cm × 4 cm, of the bread for serving.

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