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Moroccan Style Frena Bread, with Toppings

frena bread 2

Enjoy this fast and easy recipe for Moroccan Frena bread, it's like a big fluffy Focaccia. What makes it special and simple to make, is that everything goes together in the mixer, is left to rise and the best part- it works every time! Don’t forget to knead vigorously for a long time to get as much air into the dough, which will make it fluffy later.
You can also try toppings like blue cheese and dates turning it into a savory sort of Focaccia Pizza. 

  • Duration
  • Cook Time
  • Prep Time
  • 1 large loaf ServingsServings


  • 1 kilogram (7 cups) white flour
  • 3 1/2 cups (830 ml) lukewarm water
  • 1 tablespoon dry yeast
  • 2 tablespoons sugar
  • 2 tablespoons salt
  • ½ cup good quality olive oil


Place salt on the bottom of the mixing bowl. Sift flour on top. In the center of the flour make a small hole to fit sugar and dry yeast. Cover with about half a cup of water.

Start kneading with the kneading attachment slowly adding water. You must keep it working for a long time, around 10 minutes to allow air to get into the dough. The dough is runny, don’t worry this is how it’s supposed to be.

When done, transfer to a slightly olive oiled rising bowl, and pour the rest of the olive oil on top and sides to cover well. Let rise for about 1 hour.

After 1 hour when the dough has risen, lightly knead the dough to release the air and transfer to a baking tray covered with a baking sheet. Stretch the dough to give it a rectangle shape or leave as it pours for a “Baladi” shape. With your thumbs create little holes.

Leave plain, or: 
*Sprinkle with fresh or dry herbs like Za’atar - hyssop, thyme, rosemary, crushed coriander seeds etc.
*Pitted black Kalamta olives and cherry tomatoes or sundried tomato slivers.

Transfer to an oven preheated to 160 C (320F) degrees and bake until golden (about 45 minutes).

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