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About this Recipe

Baking bread is incredibly satisfying, baking bread successfully in a woodfired or pizza oven – even more so. It is taking baking back to its roots but it needs practice and a lot of trial and error.

If you are looking for a bread to start with, then I recommend focaccia. The prep is easy, proofing is shorter and it is perfect for pizza ovens.

I use Paul Hollywood’s recipe from his amazing How to Bake book and here is a copy of it:

Recipe Instructions

My extra tips:

I add a tablespoon of dried rosemary into the dough mix whilst kneading.

Before putting it in the oven, brush with olive oil and sprinkle on some smoked salt.


Remember you don’t want huge flames when cooking bread, you want to create a hot oven with glowing embers.
I also like to add some chopped chilli into the dough, but make sure you tell people before they eat it.

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