Focaccia with Mint

A gorgeous oven baked bread with a hint of Mint. Serve as a side dish or a snack matched well with cheese and olives with our Humble Herb Gooseberry Chutney.

Serves 4-6 people. Cooking time 35 mins pre p time about 2 hrs


  1. 500g/1 1lb strong white bread flour
  2. 2 tablespoons chopped fresh Mint
  3. 1 teaspoon brown sugar
  4. 2 teaspoons sea salt
  5. 2 sachets dried yeast (easy blend)
  6. 3 tablespoons rapeseed oil
  7. 400ml cold water
  8. olive oil to drizzle


  1. pre-heat oven to 220C gas mark7
  2. In a large bowl place the flour, yeast,  2 tablespoons of olive oil, salt and 3/4 (about 300ml) of the water and stir gently.
  3. Gently stir with your hand or wooden spoon to form a sticky dough.
  4. Then knead the dough in the bowl for at least 5-6 minutes. Then gradually add the mint leaves as you knead.
  5. Gently add the remains of the water to the dough and keep kneading and stretching the dough for a further 5 minutes.
  6. Place the dough onto a oiled surface and knead for 5 more minutes then place back into the bowl and cover. Leave until the dough has doubled in size.
  7. Oil a baking sheet or tin with the a tiny amount of the olive oil. Tip the dough mixture into the tin and stretch over the whole tin.  
  8. Sprinkle with a pinch of sea salt over the dough and drizzle the dough mixture with olive oil.
  9. Bake in the oven for at least 20-25minuites until the break is cooked. Check if the bread is cooked using a skewer.
  10. Once cooked, take out of the oven and place on a cooling tray.




Last modified onFriday, 15 April 2016 18:10

Tina is the founder of Humble Herbs Products and the author of 'A Cooks Guide to Herbs'

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