12. April 2026

Rustic Anchovy Focaccia

This artisanal flatbread is baked to perfection, possessing a characteristic cloud-like, open crumb and a signature dimpled surface kissed with sea salt. For a profound, savoury depth, the dough is studded with thin fillets of oil-packed Anchovies—their intense, salty umami melting beautifully into the warmth of the bread. The rustic, herbal notes come courtesy of aromatic, fresh rosemary sprigs, which release a piney, invigorating fragrance during baking.

Ingredients (great to share)

• 1 tsp Dried Yeast
• 100g plain flour
• 200g grated Mozzarella
• 1 tin Anchovies
• 6 green olives
• sprig of basil and rosemary
• olive oil
• Sea Salt and freshly ground black pepper

Instructions

• Dissolve yeast and salt in 1 cup of warm water. Make a mound on a flat work surface. Make a well in the centre. Pour yeast mixture into the well. Add 2 tbsp. oil and knead the dough until it is even and elastic (around 10-15 minutes). Cut a cross into the top and let rise in a warm place for around 1 hour. 
• After the hour, grease a pizza pan. Extend half the dough by hand and transfer to the pan. 
• Cut the mozzarella into 1/4" cubes and sprinkle over the dough along with drained anchovies and a handful of finely chopped basil leaves.
• Extend the remaining dough by hand and place over filling, pressing along the dough edge to seal.
• Sprinkle with chopped green olives, a few rosemary needles and a big pinch of salt.
• Drizzle with olive oil and let rise for around 30 minutes.
• In the meantime, preheat the over to 180°F. Bake focaccia for 15-17 minutes.
• Serve warm.