There’s something quietly wonderful about discovering a hidden talent in the office. The kind that doesn’t announce itself in meetings or spreadsheets, but reveals itself through flour-covered hands, olive oil, and a tray of bread slowly rising in the oven. This month’s surprise recipe comes from one of the youngest members of our team, Toby Horne, analyst at Buchler Phillips — and his much-loved, much-photographed focaccia!
So much so, in fact, that along with his recipe he also sent us a series of photos documenting the process: the kneading, the dimpling, the unmistakable pride of a baker watching a simple dough transform into something special. It was impossible not to be swept up in his enthusiasm.
Focaccia is a traditional Italian flatbread, most commonly associated with the Liguria region. Its name is thought to come from the Latin panis focacius, meaning “hearth bread” — bread baked close to the fire. At its heart, focaccia is beautifully simple: flour, water, yeast, olive oil, and salt. Yet when done well, it is anything but ordinary. Crisp on the outside, soft and airy on the inside, generously infused with olive oil and often topped with rosemary, sea salt, or olives, it manages to be both rustic and indulgent.
Why do people love it so much?
Perhaps because focaccia is endlessly versatile. It can be served warm on its own, torn and dipped into olive oil, used for sandwiches, shared at the centre of the table, or enjoyed straight from the tray (no judgement here). But more than that, focaccia has a way of bringing people together. It’s communal food. The kind you bake to share. The kind that fills a kitchen with warmth and the unmistakable smell of comfort.
As Toby puts it, “There’s something incredibly satisfying about the whole process — from working the dough to pressing your fingertips into it before it goes into the oven. It feels hands-on, creative, and rewarding every single time.”
What makes Toby’s focaccia special?
Like many great recipes, this one isn’t about reinvention — it’s about care, patience, and attention to detail. Toby’s approach reflects a genuine respect for the process: using Strong bread flour, allowing the dough time to rise properly, being generous (but not reckless!) with olive oil, and embracing the tactile joy of baking. It’s also a reminder that passion can show up anywhere. In this case, it just happens to arrive wrapped in parchment paper and smelling faintly of rosemary.
Tried, tested… and very much loved.
At Buchler Phillips, we’re always delighted when our team members share the things they care about outside of work — especially when those passions come with a recipe attached. Toby’s focaccia is a perfect example of what this series is all about: real people, real enthusiasm, and dishes that are genuinely tried, tested, and loved.
We hope you enjoy making (and eating) it as much as he does.
Toby’s Focaccia
500g Strong Bread Flour (honestly, this is the most important part of the recipe)
420ml lukewarm water
7g instant yeast
10g salt
LOTS AND LOTS of olive oil
Rosemary and flaky salt, to top it with
- Mix flour, yeast and salt.
- Mix water in until you have a rough dough (it doesn’t matter if it’s a lumpy at this point).
- Rest for 20 mins. Once it has risen for 20 mins, stretch the corners and fold inwards around the circumference of the dough (pro tip: wet your fingers with cold water and then stretch). Do this 3 times.
- After you do this 3 times, let it rest for an hour in the bowl topped with a good quality olive oil.
- Let it prove for yet another hour (she is a sleepy bread)!
- Make some dimples! Top with even more oil and some rosemary, by this point, there will probably be some bubbles wanting to come through; wiggle them out while dimpling.
- Once you are happy with the dimples and oil, stick it in the oven as hot as it goes.
- Once it is cooled down, cut into however big a slice you want and enjoy! Despite what you might think, put a slice of vanilla ice cream in the bread as a sandwich, it is unreal.
Buchler Phillips is a UK based independent boutique firm with an impeccable Mayfair heritage, specialising in corporate recovery, turnaround, restructuring and insolvency.