13-17 FEBRUARY 2022


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Chef Scott Price

Chef Scott Price

Many of us have spent time in lockdown baking bread, and it looks like some of our favourite chefs have done the same. Scott Price, one half of the duo behind Folly by Nick & Scott, reveals that his go-to recipe is fresh focaccia.

“I love baking this at home as I find it very relaxing,” he says


Chef Price's olive oil and rosemary focaccia

  • 15g fresh yeast
  • 500g bread flour
  • 10g salt
  • 50ml good-quality extra-virgin olive oil, plus more for drizzling
  • 320ml water
  • 4 sprigs of fresh rosemary
  • Maldon salt
  • Rub the yeast into the flour with your fingertips until a rough crumble is achieved.
  • Add the salt, olive oil and water. Mix the ingredients together for two to three minutes until a dough is formed.
  • Knead until a smooth and springy dough is achieved. Place in a lightly floured bowl, cover with a cloth and leave in a warm place for one hour.
  • Once the dough has doubled in size, carefully turn it out into a heavily oiled baking tray. Press gently into the tray and drizzle with a little olive oil. Cover and leave to rest for another hour.
  • Strip the rosemary from the stalks and press gently into the dough, drizzle with a little more olive oil. Cover and prove for one more hour.
  • Preheat the oven to 225°C.
  • Remove the cover, sprinkle liberally with Maldon salt and drizzle on a little oil. Bake for 25 minutes. Once golden brown, remove from the baking tray and cool.

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