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Good Living / Breads and Pastries

Tahini coated focaccia

Tahini coated focaccia


For the sourdough:

  • In a large bowl, add the water, sugar and the yeast. Stir with a hand whisk until the yeast dissolves completely.
  • Add the flour and mix until the mixture resembles the texture of a pudding.
  • Cover the bowl with a damp towel. Set aside to rise in a warm place for about 2 hours, until it doubles in size.

For the dough:

  • Combine the yeast mixture with the flour and olive oil in a mixer, using the hook attachment. Beat on low to medium speed for 6 minutes. Then add the salt and work the dough on high speed for 2 minutes.
  • Transfer dough to a large bowl brushed with olive oil. Brush top of dough with some more oil. Cover bowl with a damp towel. Set aside in a warm place for 1 hour or until the dough doubles in size.
  • Dust a working surface with flour and place dough on it. Dust your hands with some flour and spread out dough to a rectangular shape.
  • Try not to work the dough too much. Fold one edge until the middle and repeat with opposite edge, creating 3 layers of dough, like an envelope.
  • Brush a 30x40 cm baking pan with olive oil. Transfer folded dough to pan, seam side down.
  • Press down on the dough with your hands to flatten it out as much as possible and completely fill the baking pan.
  • Cover with plastic wrap and set aside again for 1 hour so it can rise. During this time, knead the dough 3-4 times. Each time pressing on it with your fingers and spreading it out towards the corners of the baking pan.
  • When nearing the end of this process, the dough should be completely spread out in the pan and it should be 2 cm thick with a lot of “potholes” on it
  • Preheat oven to 190* C (370* F) Fan.
  • Use a spoon to drizzle the tahini over the surface of the focaccia in horizontal lines.
  • Sprinkle with sesame seeds and flower of salt.
  • Bake for 15-20 minutes. Lift the focaccia with a fork to make sure it has cooked and turned golden on the bottom also.
  • When ready remove from oven and set aside to cool.
  • Serve with lime zest, lime segments and fresh basil leaves.
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Nutrition information per portion

Calories (kcal)
19 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
26 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
14 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
16 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
0 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
23 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
18 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
15 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo

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