Mexicana Focaccia Bread


Bread Mix
  • 19oz-540g strong white bread flour (sifted)
  • 0.2oz-7g easy bake yeast
  • 1 teaspoon golden caster sugar
  • 2 teaspoons salt
  • 11.4 fl oz-340ml warm water
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon chilli flakes
  • 6.3oz-180g Mexicana cheese (torn into pieces)
  • 2.7fl oz-80ml olive oil
  • 1 teaspoon sea salt
  • Drizzle of olive oil


  1. In a large mixing bowl, mix together the flour, yeast, sugar, paprika, chilli flakes, cayenne pepper and salt. Set to one side
  2. In a measuring jug, add the warm water and olive oil and stir. Make a well in the middle of the flour mix and pour the oil mix into the centre. Stir into the flour using a cutlery knife until combined
  3. Tip the mixture out onto a lightly floured surface and knead the mixture together for 8 minutes
  4. Place the dough into a mixing bowl that has been lightly greased with a little olive oil. Cover with a clean tea towel and leave for 30 minutes-1 hour until it has doubled in size
  5. Remove the dough from the fridge and knead a couple more times to knock the air out of it and knead in the Mexicana cheese in intervals to evenly distribute it
  6. Grease a 20cm/8" square cake tin and press the dough into it (remember to press evenly and up against the sides). Recover the tin with the tea towel and leave to double in size once more. Pre-heat oven to 392˚f/200˚c regular oven or 356˚f /180˚c fan assisted oven
  7. Scatter the top of the dough with the salt. Make equally spaced out medium finger/knuckle impressions (think little pot holes) in rows and drizzle with olive oil
  8. Pop into the oven for 30 minutes. Remove from the oven and remove from the tin. Reduce the oven to 302˚f/150˚c regular oven or 266˚f /130˚c fan assisted oven and pop the bread back in for a further 10 minutes on a baking tray. Remove and allow to cool completely (or eat warm). Cut with a bread knife and serve.

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