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Lacey bakes • focaccia • pizza • bread tutorials •
my book 3 DOUGHS, 60 RECIPES is out now!

11/07/2025

Focaccia deficiency…not on my watch! 🤭

11/06/2025

Brown Butter Cinnamon Roll Focaccia…you’re going to want to save this one to add to your autumn baking rotation! I shared this one about 6 months ago and it became an instant favourite with so many of you!

To make it:

Prepare a batch of same-day focaccia dough (recipe/tutorial is on page 22 in my cookbook or you can find it at the top of my page here - it’s on the very top row). Follow the recipe instructions up until it’s time to tip the dough into the tray.

While the dough is proofing, make the cinnamon filling.

Cinnamon Filling:
1/2 cup (115g) salted butter, browned*
1/2 cup (100g) light brown sugar
1.5 Tablespoons ground cinnamon
1/4 teaspoon vanilla extract

*You can use regular butter without browning it first but you’ll get more complex caramel notes in the filling if you brown the butter first! It’s worth the extra effort. See comments for how to if you’ve never browned butter before…

Mix the browned butter with the brown sugar, cinnamon and vanilla. Set aside.

When the dough has finished proofing, line the parchment on the tray with 2 tbsp melted salted butter instead of olive oil. Transfer the dough to the tray (9x13 inch) and gently stretch the dough to edges. Spread half of the filling over the dough and fold up as seen in this video. Flip the dough over and cover to finish proofing at room temp for 1-1.5 hours.

Preheat oven to 215C/420F, place rack in lowest position.

You’ll need to warm up the cinnamon sugar butter to make it drizzling consistency again (it hardens as it cools). Spread over the top of dough evenly and dimple in.

Bake for 18-23 minutes.

While it bakes, whisk up the glaze:

1 cup (125g) powdered sugar
2-3 Tbsp (30-45ml) milk
Dash vanilla extract
Sprinkle of cinnamon

Drizzle over the focaccia once it’s out of oven, brush on top, sides and bottom (I do this by rubbing the bottom in tray that’s been brushed with the glaze).

Transfer to cooling rack for glaze to harden (about 15 mins!). ENJOY AND THANK ME LATER (you’re welcome, and I’m sorry

11/06/2025

English Muffins made using my Same-day Focaccia Dough. We love a dough hack around here!

How to:

1. Mix up a batch of my Same-day focaccia dough (page 22 in my cookbook or pinned at the top of my page here!)…if your dough is typically super wet, reduce water by 2 tbsp (30ml) to make shaping easier.
2. Proof dough in bowl according to recipe. Once it’s fully proofed, tip onto a lightly oiled or buttered work surface and divide into 11 equal sized portions (they’ll be about 85g each). Shape them into dough balls using a dough scraper (see how I’m shaping in video).
3. Dip each side into fine semolina and gently press into a puck-like shape. Leave to rest on a tray at room temp (covered) for 45 minutes.
4. Heat a large covered frying pan to medium low heat and place the English muffins inside. You will probably need to do this in two pans or just do two batches, one after another. Cover and cook on each side for about 6 minutes or until deep golden. These need to cook slowly so the interior of the bread can cook all the way through before the top and bottom of the muffins burn.
5. Remove to cooling rack and allow to cool for at least 15 minutes before piercing around the perimeter of the muffin with the prongs of a fork and gently prying open.
6. These freeze really well, just make sure to split them first and then you can toast from frozen. We love using them for breakfast sandwiches!

11/02/2025

✨Overnight Focaccia ✨

Both the same-day and overnight variations of my focaccia recipe can be found in my cookbook 3 Doughs, 60 Recipes. There are same-day and overnight versions for the pizza dough and sandwich bread dough in my book too!

Ingredients
390-420ml* (14oz/ 1 3/4cups) warm water
1 teaspoon (5g) honey, sugar or agave
1 Tablespoon (15ml) extra virgin olive oil for the dough and about 3 Tablespoons (45ml) for the tray, plus more for drizzling
1 teaspoon (4g) instant yeast (note this is 2g/1/2 tsp less than the same-day version)
500g (4 cups**) white bread flour (not plain or all-purpose)
2 teaspoons (10g) fine sea salt

*start with 390ml and increase to 420ml gradually. Different bread flours absorb different amounts of water. It’s okay if your dough is a touch wetter than mine, but you don’t want it soupy as that makes the stretch and folds problematic. If you need to add more water to reach the same consistency, that’s fine too!

**500g is roughly 4 cups of flour. The flour should be fluffed up, spooned into cup and levelled to ensure it’s as accurately measured as possible (ie don’t scoop cup into flour as it packs too much into each cup). Kitchen scales are always best for accuracy - my fave equipment is linked in my bio!

Method:

Mix as instructed in video, cover bowl for 15 minutes at room temp and then do first set of stretch and folds. Cover again for another 15 minutes and then repeat the stretch and folds.

Shape dough into a smooth ball (as best you can), coat with a little olive oil and cover tightly to put in the fridge overnight (for 12-36 hours). The next day, remove the dough from the fridge and transfer to a 9x13 inch tray/pan that’s been lined with parchment and about 3 tablespoons of extra virgin olive oil. If you’d like the focaccia thinner/crispier you can bake it in a larger tray. Fold the dough as instructed in the video, cover and proof at room temperature for about 2 hours. Drizzle with olive oil, dimple, add toppings of choice and flakey sea salt and then bake.

Bake at 220C/430F for 18-23 mins (I find the bottom rack of oven is best for crisping the base). Transfer to a cooling rack once it’s out of oven and wait at least 15 minutes to cut in. Enjoy!

11/01/2025

WILL IT FOCACCIA?! Please comment your savoury or sweet focaccia ideas below! I’ve got a list of my own already but I want to hear YOUR ideas too! If the experiment is a success, I’ll share the recipe…if not, I promise to share videos of focaccia fails as well 🤭 First episode will be posted tomorrow, can anyone guess what it is?!

11/01/2025

Focaccia Sandwich Bread

Here’s how I turn a batch of focaccia dough into a delicious loaf of sandwich bread.

? Make a batch of my Same-day Focaccia, Overnight Focaccia or Sourdough Focaccia dough. Same-day recipe can be found pinned at the top of my page here or page 22 in my cookbook. The other two dough recipes are linked in the “focaccia tutorials” playlist button just above my grid.
? Oil a 2lb (9x5 inch) nonstick loaf tin with plenty of extra virgin olive oil. If your tin is prone to sticking, use a combo of butter and olive oil or line it with parchment paper before drizzling in the olive oil.
? Once the dough has fully proofed in the bowl, tip it onto an oiled surface and fold it up as shown in the video (don’t skip this step as it really helps with the rise!). Transfer the dough into the tin so that the the smooth side is on the top and the seams from the fold are at the bottom.
? Cover and proof until the dough has nearly risen to the top of the tin (for same-day dough this takes about 1.25 hours and it can take up to 2 hours for overnight or sourdough focaccia that has rested in the fridge overnight).
? preheat the oven to 210C/410F and place the rack in the lowest position or the oven.
? sprinkle the dough with rosemary, drizzle with extra virgin olive oil and dimple it thoroughly. Sprinkle on plenty of flaky sea salt.
? place onto a tray (in case any oil spills over) and bake for 35-40 minutes or until it’s a nice golden brown.
? leave to rest in the tin for 10 minutes and then remove to finish cooling on a rack.

If you prefer, you can skip the dimpling/rosemary/sea salt and just bake it as is for a plain loaf of sandwich bread.

If you like the idea of transforming one dough into lots of different things, you’ll love my cookbook 3 Doughs, 60 Recipes. In the book I show you how to do lots of creative things with focaccia, pizza and sandwich bread dough!

11/01/2025

🏈 SUPER BREAD for SUPER BOWL🏈 Jalapeño Popper Focaccia 🧀🌶️

Ingredients
1 batch focaccia dough (see focaccia tutorial pinned to top left corner of my grid)
Extra virgin olive oil, to line the tray
3 fresh jalapeños, diced finely
4 fresh jalapeños, sliced into rings
330g (12oz) full fat cream cheese
150g (1.5 cups) cheddar cheese, grated
10 strips smoked streaky bacon, Cooked crispy (bacon fat reserved)
25g (1/3 cup) panko bread crumbs
Flaky sea salt, to taste

Method

Prepare the focaccia dough according to my recipe instructions. Before the first stretch and fold, scatter 1/3 of the diced jalapeños (equivalent to 1 diced jalapeño) over the dough and then stretch and fold the dough to incorporate them. Repeat this with another 1/3 of the diced jalapeño for the second set of stretch and folds. Cover the bowl with a tea towel and proof the dough as instructed in the dough recipe.

While the dough is proofing in the bowl, prepare the cream cheese mixture.
Start by cooking your bacon to your desired level of crispiness. I find the easiest way is to bake it on a tray in the oven at 230C/445F for about 12-15 mins. Reserve the bacon fat from the tray and dice all the bacon into a fine crumb.

In a bowl, stir together the cream cheese, 50g (1/2 cup) grated cheese and half of the crispy bacon crumbs. Transfer into a piping bag with a wide open tip if you have one. If you don’t, transfer into a zip top freezer bag and snip one of the corners for piping.

When the dough has finished proofing in the bowl, prepare the baking tray as stated in the dough recipe (line with parchment and generously drizzle with extra virgin olive oil).

Tip the dough into the tray and gently stretch it out towards the edges so there is plenty of surface area to pipe the cream cheese mixture onto. Pipe half of the mixture into the dough and then arrange half of the sliced jalapeños (2 jalapeños worth) over the cream cheese. Fold the dough up into thirds (it should look like a big burrito) and flip it over so the smooth side of the dough is on the top. Cover with an inverted tray or some oiled nonstick parchment paper and proof at room temperature for 1.25 - 2 hours or until the dough has spread out in the tray, has risen a bit and is nice and jiggly. Use oiled fingers to coax the dough to the edges of the tray if it hasn’t spread all the way out.

Near the end of the proofing time, preheat the oven to 220C/430F.

Mix together the panko, the remaining chopped bacon, the remaining diced jalapeño (1 jalapeño worth) and 50g (1/2 cup) grated cheese.

Sprinkle the mixture over the dough and then drizzle over about 2 tablespoons of the bacon fat. Dimple the dough thoroughly and arrange the remaining jalapeño rings into the dimples. Bake for 14 minutes. Remove the focaccia from the oven, scatter over the remaining 50g (1/2) cheese and then return to the oven for a further 8-10 minutes.

Once the bread is a deep golden brown colour, remove it from the oven and immediately use a thick straw to poke holes over the top of the bread. Pipe the second half of the cream cheese mixture into the holes you’ve created. The residual heat from the bread will melt the cheese you’ve just piped in. Wait at least 15 minutes before cutting in to enjoy!

10/31/2025

🍕Detailed written recipe is linked in my bio, but here are the basic measurements to accompany this tutorial 👇🏻

🍕 For the yeast mixture (mix the evening before and let sit at room temperature overnight)
100g white bread flour
1/4 teaspoon instant yeast
100ml water, room temperature

🍕 To mix the dough
All of the yeast mixture you mixed the night before
290ml water, room temperature
1/4 teaspoon (1g) instant yeast
1 teaspoon (5ml) extra virgin olive oil
1 teaspoon (5g) honey, sugar or agave
450g white bread flour or Tipo 00 pizza flour
50g whole wheat flour (you can use more white bread flour if you wish to!)
2 teaspoons (10-11g) fine sea salt

🍕If using the frying pan method, set the broiler/grill to high and place the rack in upper 1/3 of the oven. Watch it closely so it doesn’t burn!

🍕A few notes on the timeline…

Yes, this pizza dough takes time. Yes, it’s worth it. There are plenty of pizza doughs out there that are done within two hours but you will be able to taste the difference.

🍕If you’d like to condense this process into one day, here is how:

First the morning, mix the yeast mixture with warm (40C/105F) water. Let puff up at room temperature for 2/3 hours.

Mix dough as instructed in tutorial but leave it resting in the bowl for an additional hour before shaping into dough balls. Then carry on with the recipe as normal.

This means that if you mix the yeast mixture by 9am you will have delicious pizza dough in time for dinner. Most of this time is hands off!

10/27/2025

It’s so I’ve decided it’s the perfect time to tease you with this ✨Garlic Butter + Cheese Stuffed Focaccia ✨ as we head into the weekend…

Full method for this focaccia will be posted on Monday! I have to thank for inspiring me to stuff toppings inside of the focaccia before dimpling… genius! If you haven’t checked out her account yet, please do - if you love my posts you’ll love hers too!

10/27/2025

Chocolate Chip Bread

Here are the basic measurements 👇🏻 Full detailed written recipe is linked in bio 🍫

390ml warm water (approx 14oz)
1 teaspoon (5g) honey, sugar or agave
1 Tablespoon (15ml) extra virgin olive oil
1.5 teaspoons (6g) instant yeast
500g white bread flour (approx 4 cups)
2 teaspoons (10g) fine sea salt
1 cup (170g) chocolate chips

Mix dough. Wait 15 mins. Stretch + fold (add half the chocolate chips). Stretch + fold (add second half of chocolate chips). Cover and proof at room temperature for 1.5 hours.

Preheat oven with cast iron pot inside - 250C/480F.

Shape dough and then rest (covered with bowl) for 30 mins while the pot preheats. Score, bake with lid on for 40-45 mins. Cast iron pot or Dutch Oven** should be at least 4.7 litres/ 5 quarts. Bigger than this is great too…

Cool completely before cutting in, enjoy toasted with salted butter or use it for French Toast!

**If you don’t have a cast iron pot, you can bake this bread on a baking tray. Just be sure to put a baking dish with hot water in the bottom of the oven as it preheats. Additionally, you can get a spray bottle and spray a few good pumps of water into the oven before closing the door for the bread to bake. The steam helps the bread to rise to its full potential before the crust forms.
Bake the bread at 220C/430F for 30 minutes and then turn the temperature down to 210C/410F and carefully remove the hot water/steam source from the oven. Continue baking for another 10-15 minutes or until the bread is golden brown and sounds hollow when you tap the bottom of it.

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