Right, if you’ve never had a warm slice of homemade focaccia straight off the BBQ, buckle up – this one’s a game changer. We’re talking fluffy inside, golden crust, and that rich hit of olive oil, tomatoes and squeaky halloumi cheese to top it all off. This recipe uses the Ninja Woodfire Oven to full effect, with a two-stage baking method that gives you the best of both worlds – crispy topping, properly baked centre. If you’ve ever struggled with burnt tops and soggy bottoms (we’ve all been there), the deflector plate trick sorts that right out. Perfect for a weekend bake or a side dish to soak up the juices from your latest smoked meat creation. Let’s get stuck in, yeah?
Halloumi & Cherry Tomato Focaccia
Ingredients
For the Focaccia Dough:
For the Toppings:
Instructions
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Mix the Dry Ingredients:
In a large mixing bowl, chuck in your strong white bread flour and dry active yeast. Give it a little stir to combine.
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Add the Wet Stuff:
Make a well in the middle of the flour mix, then pour in the warm water, honey, salt, and olive oil. Mix it all together with a spoon (or your hands if you're brave) until it becomes a proper wet and sticky dough.
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Fold & Rest – Three Times:
Oil another bowl lightly, tip in your dough, and give it 5 quick folds. Cover with a damp towel and let it rest for 20 minutes. Repeat this process two more times – fold, rest, fold, rest – for a total of three folds.
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Let It Rise:
Now cling film that bowl and let it sit somewhere warm until it doubles in size. You can do this at room temp over a few hours, or slow-proof it overnight in the fridge for even better flavour.
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Prep Your Tray:
Grab a high-sided tray (about 31cm x 22cm), line it with baking paper and drizzle olive oil all over the base.
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Shape the Dough:
Gently transfer the dough into the tray – don’t knock the air out. Press and stretch it to the edges, then cover and let it rise again for about an hour until nice and puffy. -
Toppings On & Dimple Time:
Drizzle the top with more olive oil. Now get stuck in with your fingertips – dimple the dough all over. Load it up with halved cherry tomatoes, halloumi chunks, rosemary (if using), and a final sprinkle of flaked sea salt.
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Fire Up the Ninja Woodfire Oven:
Preheat your Ninja Woodfire Oven to 230°C on Bake Mode. If you’ve got a custom deflector plate, whack it in – it’ll help stop the top from burning before the middle’s done.
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Bake – Two-Stage Method:
With Deflector Plate:
Bake for 30–35 minutes with the deflector in. Then, switch to Top Heat (Grill Mode), remove the deflector, and give it another 2–4 minutes to golden up the top.Without Deflector Plate:
Just bake at 230°C for the full 30–35 minutes. If the top starts browning too fast, loosely cover with foil and carry on baking until the middle’s cooked through.
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Let it Chill (Just a Bit):
Rest the focaccia for 20–30 minutes before slicing. This sets the crumb and avoids that soggy/gummy texture nobody wants.
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Optional Finishers:
Hit it with another drizzle of olive oil, a crack of black pepper, or a pinch of chilli flakes. Serve it straight up or go rogue and top it with pulled lamb, grilled veg, or whatever else you fancy.
Equipment
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Note
Custom Deflector Plate: If you’re using the Ninja Woodfire Oven a lot for baking, a deflector plate is a solid upgrade – it’ll stop your bread from turning into charcoal on top while the centre’s still raw.
Overnight Prove: For better flavour and texture, chuck the dough in the fridge overnight after folding. Just remember to bring it back to room temp before shaping.
Load It Up: This focaccia makes a banging sandwich base – slice horizontally and fill it with grilled meats, roasted veg, or herby yoghurt sauces.
