The Great Australian Bake Off

Guaranteed good times will be had when you whip up this garlic and thyme focaccia.


  • Focaccia

  • 1 ¾ cups warm water

  • 7g instant yeast

  • 1 tbsp caster sugar

  • 5 cups plain flour

  • 1 tbsp salt

  • 2 tsp. garlic powder

  • 1 tbsp fresh thyme leaves

  • 2 cups extra-virgin olive oil

  • 1 zucchini, thinly sliced (with a vegetable peeler)

  • 1 red onion, cut into small wedges

  • 50g-100g of Danish feta

  • Pepper for seasoning

  • Sea salt flakes for seasoning


  • 1.

    For the focaccia, combine the warm water, sugar and yeast in a bowl and set aside for 10-15 minutes, allowing the yeast to bubble.

  • 2.

    In a mixing bowl, combine the flour, salt, fresh thyme, garlic powder, half of the olive oil and the yeast mixture.

  • 3.

    Knead using a dough hook for up to 10 minutes, until the dough reaches window pane (this is where the dough can be stretched between your fingers without tearing and creating a near transparent thinness).

  • 4.

    Take the dough from the mixer and turn into a ball.

  • 5.

    Oil the inside of a glass bowl, add the dough, cover in more olive oil (1/2 cup), cover with cling wrap and set aside in a warm place until at least double in size.

  • 6.

    In a 13 x 9 inch pan, pour ½ to 1 cup of olive oil.

  • 7.

    Add the dough to the pan and press out to cover the whole surface of the pan, pressing your fingertips in, creating finger holes in the dough.

  • 8.

    Once the dough covers the base of the pan, flip the dough to coat both sides in oil and press out.

  • 9.

    Cover the pan in glad wrap and allow to stand in a warm place to once again double in size.

  • 10.

    Preheat the oven to 200-220°C.

  • 11.

    Once the dough has doubled, layer the zucchini over the top.

  • 12.

    Add the onion wedges next, and then crumble the feta over the zucchini and onion.

  • 13.

    Press some of the feta into the holes created by pressing your fingers earlier.

  • 14.

    Season with pepper and sea salt flakes.

  • 15.

    Drizzle a little more oil over the topping and then put in the oven to cook for about 25-30 minutes, until golden brown.

  • 16.

    Remove from oven, allow to cool, serve warm.

Nutritional information

Nutritional analysis per serving (18 servings)

  • Energy 363kj
  • Fat Total 25g
  • Saturated Fat 4g
  • Protein 4g
  • Carbohydrate 29g
  • Sugar 1g
  • Sodium 226mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe has not been edited or tested by the Bake Off Food Department

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