• 20 minutes
  • cooking icon 20 minutes
  • 45 minutes


For 2 bread(s)


  • 150 g


  • 5 g


  • 10 g

    fresh yeast

  • 50 ml

    olive oil

  • 1 tbsp


  • 1 tbsp


Herb oil

  • 100 g

    olive oil

  • 1 tbsp


  • 1 tbsp


  • 1 tbsp

    finely chopped parsley

  • a handful of basil leaves - torn into pieces

  • 10 g

    course sea salt

Wit brood 2kg NL

Flour for a white bread

The varieties of bread flour from Soubry have been specially developed to obtain a perfect result in the bread baking process, even with bread machines that demand a very high flour quality. Soubry bread flour contains a lot of high-quality proteins. These guarantee bread with a perfect crumb structure and a golden brown crust. These flour types form the base to which you simply have to add water, yeast, salt and other ingredients depending on the recipe.

This flour is a careful blend of fine wheat for a soft, beautiful and white crumb texture. Nice and light and flavourful.


  1. Herb oil

  2. For the herb oil, mix all the ingredients. Allow to infuse for a few hours.
  3. Dough preparation

  4. Put the flour in a mixing bowl. Break the yeast and sprinkle over the flour. Now pour in the water and mix well. Add the salt. Once the ingredients begin to mix and the dough begins to form, add the olive oil. Continue to knead it into a smooth dough.
  5. Cover the dough with a kitchen towel and allow to rise for 15 minutes.
  6. Divide the dough into two pieces and place on a lightly greased baking tray. Do this carefully so you don't push too much air out of the dough. Now stretch each dough piece into a flat oblong shape. Press a few dimples into the dough with your index finger. You can press right down to the bottom. Cover the dough pieces with a kitchen towel and allow to rise for 15 minutes.
  7. Now press dimples into the dough again in the same place and allow to rise again, covered, for 15 minutes.
  8. Preheat the oven to 240°C. Brush the dough pieces generously with the herb oil and sprinkle with the coarse sea salt. Slide the baking tray into the oven and reduce the temperature to 190°C. Bake for 20 minutes. Allow to cool on a wire rack.


Cut the baked focaccia in half. Top with smoked salmon, tomato and mozzarella. Slide into a preheated oven at 200°C for five minutes.

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