Scottish Oat Porridge Focaccia
I have always believed that a bowl of porridge is one of the kindest ways to begin a cold morning.
There is comfort in its simplicity. A handful of oats, a little water and the gentle patience required to turn something rather ordinary into something warm and nourishing.
But porridge has another life beyond the breakfast table.
Fold it into bread dough, give it a little olive oil and honey, then allow it to rest overnight, and something rather lovely happens.
The oats soften into the dough, giving the finished bread a moist, tender crumb. The olive oil works its way into the deep dimples across the surface, encouraging a golden crust with crisp edges and those irresistible little pockets of salt.
This Scottish oat porridge focaccia brings together two culinary traditions I have always admired.
The Scottish affection for oats, honest and comforting, meets the Italian pleasure of good bread, olive oil and the simple act of tearing off a warm piece to share.
The dough itself is wonderfully forgiving. It begins with a small saucepan of porridge, which is cooled before being mixed with bread flour, a little whole wheat flour and yeast.
Rather than spending an afternoon kneading, I use a series of gentle folds, allowing the dough to become smoother and more elastic between rests.
Then it goes into the refrigerator overnight. By morning, the dough has become soft, bubbly and full of promise.
After a final rise in its baking pan, I press my fingertips into the surface, creating deep dimples for the olive oil to settle into. A scattering of fine Scottish oatmeal and flaky sea salt finishes the top.
The oven does the rest.
What emerges is a focaccia with a deep golden crust, a tender interior and the gentle sweetness of oats and honey.
I particularly love serving it with a thin layer of softened butter, a little flaky salt and freshly ground black pepper.
And if there happens to be a pot of rich oxtail soup on the stove, so much the better. A piece of this bread is just the thing for catching the last spoonful of broth.
Although I must confess, it rarely survives long enough in my kitchen to reach the soup.
TIME About 18 hours, mostly resting | SERVES 12 | LEVEL Easy |
BEFORE YOU START This bread is made by weight, and a good dough starts with accurate measuring. These lessons from my Kitchen School will help. Each one takes about five minutes to read. |
Why You'll Love It
A MOIST OAT CRUMB Cooked porridge keeps the inside soft and tender | CRISP, GOLDEN EDGES Olive oil and a metal pan give a crust that crackles |
MOSTLY HANDS-OFF A few folds, then the fridge does the work overnight | BUTTER, SALT AND PEPPER Every slice finished just before it reaches the table |
As seen on TODAY and The Tonight Show · Parade magazine's chef for 10 years · About Chef Jon → |
Scottish Oat Porridge Focaccia
Serves 12 | Prep: 35 minutes | Cook: 25 to 30 minutes | Total: about 18 hours, including the overnight rest
Ingredients
For the Oat Porridge
50 grams fine Scottish oatmeal
250 grams water
20 grams extra-virgin olive oil
14 grams honey
For the Dough
400 grams bread flour
50 grams whole wheat flour
10 grams fine sea salt
4 grams instant yeast
225 grams lukewarm water
Up to 25 grams additional water, if needed
For the Pan and Topping
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 teaspoons fine Scottish oatmeal
1 teaspoon flaky sea salt
To Serve
4 tablespoons unsalted butter, softened
Flaky sea salt
Freshly ground black pepper
Instructions
STEP 1 OF 11
Make the Oat Porridge
Put the oatmeal and 250 grams of water in a small saucepan. Bring to a gentle simmer over medium heat, stirring regularly. Cook for about 5 minutes, until the porridge is thick and smooth and holds soft tracks from the spoon.
Remove the pan from the heat. Stir in the olive oil and honey. Transfer the porridge to a bowl and cover its surface. Let it cool until it is no warmer than lukewarm, since hot porridge can damage the yeast.
You'll know it's right when the porridge is thick and smooth, and a spoon dragged through it leaves a soft track that slowly closes. |
Chef Jon's tip: pressing a piece of plastic wrap or parchment onto the surface stops a skin forming while it cools. Test it with a clean finger. It should feel barely warm, never hot. |
STEP 2 OF 11
Mix the Dough
Put the bread flour, whole wheat flour, salt and yeast in a large mixing bowl. Stir thoroughly so the salt and yeast are evenly distributed.
Add the cooled porridge and 225 grams of lukewarm water. Mix firmly with a spatula until no dry flour remains. The dough should be soft, sticky and slightly shaggy. If it feels unusually stiff, mix in some of the remaining 25 grams of water, a little at a time.
Cover the bowl and let the dough rest for 15 minutes.
If something's off: if the dough feels stiff rather than sticky, add the extra water a spoonful at a time. If it looks more like batter than dough, the porridge was probably too thin. Cook it a little longer next time. |
STEP 3 OF 11
Stretch and Fold
Wet one hand. Take hold of one edge of the dough, stretch it upward without tearing it, then fold it into the center. Turn the bowl and repeat this movement three more times.
Cover and rest for another 15 minutes, then repeat the folding. Complete two more sets of folds, resting the dough for 15 minutes between each set. The dough should become smoother and more elastic with every set.
Chef Jon's tip: a wet hand is your best friend here. The dough won't stick to it, and you won't be tempted to add flour. |
If something's off: if the dough tears as you stretch it, you're pulling too far. Stretch only until you feel gentle resistance, then fold. |
STEP 4 OF 11
Rest, Then Chill Overnight
Lightly oil a clean bowl. Transfer the dough to it, turning once so that its surface gets a light coating of oil. Cover and leave at room temperature for 20 to 30 minutes.
Refrigerate the covered dough for 12 to 16 hours. By the following day, it should look risen, bubbly and alive. It may not double completely, but it should show clear signs of fermentation.
You'll know it's right when the dough looks domed, has bubbles showing on the surface and sides, and jiggles a little when you move the bowl. |
STEP 5 OF 11
Prepare the Pan
Line a 9-by-13-inch metal baking pan with parchment, then add the 2 tablespoons of olive oil. Spread the oil across the parchment and into the corners.
Gently ease the cold dough into the prepared pan. Fold the left side toward the center, then fold the right side over it. Turn the dough so that the folded seam rests underneath.
Chef Jon's tip: don't knead or punch the dough down after its night in the fridge. Those bubbles are what make the bread light. Ease it into the pan and treat it kindly. |
STEP 6 OF 11
Stretch Into the Corners
Using oiled fingers, gently stretch the dough toward the corners. If it springs back, let it rest for 15 minutes before continuing. Do not force it or press out its bubbles.
If something's off: if the dough keeps springing back, stop. Cover it, wait 15 minutes and try again. Forcing cold dough presses out the air and can tear it. |
STEP 7 OF 11
Let It Rise in the Pan
Cover the pan and leave the dough in a warm place for 2 to 4 hours. It is ready when it has spread across most of the pan and looks swollen, airy and gently jiggly when the pan is moved.
You'll know it's right when the dough has spread across most of the pan, looks puffy and swollen with bubbles here and there, and wobbles gently when you nudge the pan. |
Chef Jon's tip: a cool kitchen may need the full 4 hours. Go by how it looks, not by the clock. Under-risen dough bakes up dense. |
STEP 8 OF 11
Heat the Oven and Dimple
Heat the oven to 425°F, or 400°F in a convection oven, with a rack in the middle position.
Drizzle the risen dough generously with olive oil. Rub a little oil over your fingertips, then press them firmly into the dough to make deep dimples. Take care not to tear through to the bottom.
Scatter the fine oatmeal and flaky sea salt over the surface. Give the pan a gentle shake to help the oil settle into the dimples.
Chef Jon's tip: press your fingertips all the way down until you feel the pan, then stop. You want deep pockets for the oil, not holes. |
If something's off: go easy on the oatmeal topping. A light scattering toasts nicely. A thick layer can scorch before the bread is done. |
STEP 9 OF 11
Bake Until Deep Golden
Bake for 25 to 30 minutes, rotating the pan after about 18 minutes if the oven browns unevenly. The focaccia should be deep golden on top and crisp around the edges. Its center should reach approximately 202°F to 204°F if checked with a thermometer.
You'll know it's right when the top is deep golden, the edges are crisp and browned, and the center reads 202°F to 204°F on an instant-read thermometer. |
If something's off: if the top is browning faster than you'd like, start checking from about 22 minutes. A pale focaccia will taste heavy, so don't pull it too soon. |
STEP 10 OF 11
Cool Before Cutting
Leave the focaccia in the pan for 5 minutes, then carefully transfer it to a wire rack. Cool for at least 30 minutes before cutting. This resting time allows the moist oat crumb to set properly.
Chef Jon's tip: I know it's hard to wait. But that half hour is when the moist oat crumb sets. Cut it hot and it will squash and seem gummy. |
STEP 11 OF 11
Slice, Butter and Season
Cut the focaccia into generous squares. A 9-by-13-inch pan gives you about 12.
Just before serving, spread each slice with a thin layer of softened butter. Season it lightly with flaky sea salt and a little freshly ground black pepper.
Chef Jon's tip: butter every slice right to the edges, then add just a pinch of flaky salt and a turn of the pepper mill. Do it at the last minute so the crust stays crisp and the salt stays crunchy. |
Chef's Notes
Fine Scottish oatmeal: it melts into the porridge and gives the bread a tender crumb. Coarse oatmeal stays more noticeable and may need a little more water.
No Scottish oatmeal? Pulse old-fashioned rolled oats in a food processor until they look like coarse sand, then weigh them after grinding.
Weigh your ingredients: a cup of flour can vary by 20 grams or more depending on how it's scooped. That's enough to change the dough, so a digital scale is worth it here.
Lukewarm means about 95°F to 100°F: it should feel barely warm on the inside of your wrist. Water or porridge that's too hot can weaken the yeast.
Instant or active dry yeast: instant yeast goes straight into the flour. If you only have active dry yeast, use 5 grams and dissolve it in the lukewarm water first.
Keep it sticky: don't add extra flour to make the dough easier to handle. Use wet or lightly oiled hands instead. Extra flour makes a heavier, drier focaccia.
Use a metal pan: metal conducts heat better than glass or ceramic and gives you a crisper, browner bottom crust. Lining it with parchment lets you lift the bread out in one piece.
Butter and season each slice just before serving: spread softened butter thinly and evenly to the edges, then finish with a light pinch of flaky salt and black pepper. Soft butter spreads without tearing the tender crumb.
Allergens: the focaccia contains wheat, gluten and oats, plus milk from the butter on each slice.
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The Secret to Scottish Oat Porridge Focaccia: A Pot of Porridge and a Night in the Fridge
Focaccia is one of the friendliest breads you can make. No shaping. No fancy tins. Just a wet dough, a good pour of olive oil and a pan.
Porridge is about as comforting as food gets. A bowl of oats and water, cooked slowly until thick and smooth, the way it's been made in Scotland for generations.
Stir one into the other and something lovely happens. The bread stays soft and moist inside, the crust bakes up crisp and golden, and the oats bring a gentle, nutty flavor that sits beautifully next to a bowl of soup.
But like any bread, it rewards a little understanding. Here's what's going on in the bowl, the fridge and the oven, and why each step matters.
1. Why the Oats Are Cooked First
Raw oats are thirsty. Stir them straight into a dough and they keep soaking up water as the bread rises and bakes, which can leave you with a dry, crumbly loaf.
Cooking them into porridge first does that soaking up front. The starch in the oats swells and holds on to the water, and that moisture comes with the porridge into the dough.
The result is a crumb that feels soft and tender, and a bread that tends to stay moist a little longer than a plain focaccia. It's still at its best on the day it's baked, though.
2. Why the Porridge Has to Cool
Yeast is a living thing, and it likes warmth, not heat. Lukewarm is perfect. Much hotter and it starts to struggle, and at around 140°F it dies.
Freshly cooked porridge is well above that. Stir it in hot and you can weaken the yeast before the dough has had a chance to rise. That's one of the most common reasons for a dense loaf.
So be patient. Cover the surface so it doesn't form a skin, and wait until it feels barely warm to the touch. If in doubt, give it a few more minutes.
3. Why Bread Flour Does the Heavy Lifting
Oats taste wonderful, but they can't build the gluten network that traps gas and lets bread rise. That job falls to the wheat flour.
Bread flour has more protein than all-purpose flour, which means more gluten and a stronger dough. It's what lets this bread hold all that porridge and still rise tall and airy. The small amount of whole wheat flour adds a little nutty depth without making the bread heavy.
4. Why the Dough Should Be Sticky
This is a wet dough, and it's meant to be. All that water turns to steam in the oven, which helps open up the crumb and gives you those big, irregular holes focaccia is known for.
It's tempting to add flour to make it easier to handle. Please don't. Extra flour makes a drier, heavier bread. Wet hands or oiled fingers work much better.
Different oatmeal and flours absorb water differently, which is why some of the water is held back. Add it only if the dough feels firm rather than soft and sticky.
5. Why You Stretch and Fold Instead of Kneading
A dough this soft is almost impossible to knead in the usual way. Stretching and folding does the same job more gently.
Each set lines up and strengthens the gluten. The rests in between give it time to relax and develop on its own. After four sets you'll feel the difference. The dough goes from shaggy and slack to smooth, elastic and bouncy.
6. Why the Dough Rests Overnight
The cold of the fridge slows the yeast right down. That gives the dough time to develop flavor that a quick rise just can't match.
During that long, slow rest, natural enzymes in the flour break some of the starch down into simple sugars. Some feed the yeast, and some stay behind to help the crust brown in the oven.
And there's a practical bonus. You do most of the work the day before, and the bread is ready to bake the next day.
7. Why You Judge the Final Rise by Eye
Every kitchen is different. On a warm day the dough might be ready in 2 hours. In a cool kitchen it can take 4.
So look at the dough, not the clock. It should have spread across most of the pan and look puffy, swollen and gently jiggly when you move it. Bake it too soon and the crumb will be tight and dense.
8. Why the Dimples and the Olive Oil Matter
Those deep finger dimples aren't just for looks. They knock back the biggest surface bubbles so the top bakes evenly, and they make little wells for the olive oil to pool in.
The oil in the pan does something important too. It essentially fries the bottom of the dough as it bakes, which is where that crisp, golden underside comes from. So use an olive oil you'd happily dip bread into. You'll taste it.
9. Why a Metal Pan and a Deep Golden Crust
Metal conducts heat quickly and evenly, so the bottom and sides of the bread crisp and brown. Glass and ceramic heat more slowly and can leave you with a pale, soft base.
And don't be shy about color. Because the oats keep the inside so moist, a pale focaccia can feel heavy. A deep golden crust gives you flavor and structure.
10. Why You Wait to Cut and Butter at the Last Minute
When the bread comes out of the oven, the crumb is still setting. Cut it straight away and the soft, moist interior squashes under the knife and can seem gummy. Half an hour on a rack lets the steam escape and the crumb firm up.
The butter goes on right at the end for the same reason. Spread too early, it soaks in and softens the crust. Spread just before serving, the crust stays crisp, the butter stays creamy and the flaky salt keeps its crunch.
Bringing Everything Together
A good oat porridge focaccia should be crisp at the edges, golden on top and soft and tender inside. The oats gentle and nutty. The olive oil fruity. The butter, salt and pepper simple and generous.
Serve it in big squares alongside a bowl of soup or stew, and let everyone tear and dip. It doesn't need anything fancy. It just needs to be warm, fresh and shared.
It's the kind of bread I love to make. Humble ingredients, a little patience, and something on the table that makes people smile.
Key Ingredients
Fine Scottish Oatmeal: Stone-ground oats with a fine, sandy texture. Cooked into porridge, they give the bread its moist, tender crumb and gentle oat flavor.
Bread Flour: Higher in protein than all-purpose flour, so it builds the strong gluten that lets the dough rise tall around all that porridge.
Whole Wheat Flour: Just a little, for a nutty depth of flavor without weighing the bread down.
Instant Yeast: Mixes straight into the flour. A small amount is all you need, because the long, cold rest gives it plenty of time to work.
Honey: A small spoonful in the porridge brings out the natural sweetness of the oats.
Extra-Virgin Olive Oil: Flavors the porridge, crisps the bottom of the bread and pools in the dimples. Use a good one.
Flaky Sea Salt: Scattered on top before baking and again over the buttered slices for a little crunch.
Unsalted Butter: Softened, so it spreads thinly over each slice without tearing the tender crumb.
Common Mistakes to Avoid
Adding hot porridge: it can weaken the yeast and give you a dense loaf. Let it cool until it's no warmer than lukewarm.
Thin porridge: if it doesn't hold the track of the spoon, the dough can end up more like batter. Cook it until it's properly thick.
Adding extra flour: the dough is supposed to be sticky. Use wet or oiled hands instead.
Tearing the dough while folding: stretch only until you feel gentle resistance, and rest it if it fights back.
Knocking out the air: don't knead or flatten the dough after its night in the fridge. Ease it into the pan gently.
Rushing the final rise: bake it only when it looks swollen, airy and jiggly. Under-risen dough bakes up dense.
Too much oatmeal on top: a light scattering is all you need, or it can scorch.
Pulling it out too pale: bake until deep golden, about 202°F to 204°F in the center.
Cutting it hot: give it at least 30 minutes on a rack so the crumb can set.
What to Serve with Scottish Oat Porridge Focaccia
I particularly love serving this bread alongside a steaming bowl of traditional British oxtail soup, where its crisp edges are perfect for catching the last spoonful of rich broth.
A hearty stew such as my Beef Bourguignon
A wedge of sharp Cheddar and a crisp apple for a simple lunch
Lightly toasted the next day with a soft-boiled egg
How to Store
Same day: Focaccia is at its best within several hours of baking. Butter and season only the slices you're about to serve.
Room temperature: Once completely cool, wrap any unbuttered leftovers and keep them at room temperature for up to a day.
Freezer: Wrap cooled, unbuttered pieces tightly and freeze for up to one month.
Refresh: Warm room-temperature pieces in a 350°F oven for 5 to 8 minutes, or frozen pieces for 10 to 12 minutes. This brings back the crisp edges without drying out the center.
Frequently Asked Questions
Can you put porridge in bread dough?
Yes. Cooked porridge can be incorporated into bread dough to create a softer, moister crumb. In this recipe, Scottish oatmeal is cooked with water before being mixed with flour, yeast and the remaining ingredients.
What does oatmeal do to focaccia?
Oatmeal helps retain moisture, contributing to the bread's tender interior. The bread flour provides the gluten structure needed for the dough to rise and develop its characteristic focaccia texture.
Can I use rolled oats instead of Scottish oatmeal?
Yes. If fine Scottish oatmeal is unavailable, pulse traditional rolled oats in a food processor until they resemble coarse sand. Weigh the ground oats after processing.
Why does the dough need to rest overnight?
The overnight refrigeration allows the yeast to ferment the dough gradually, developing flavor and helping create a light, airy texture. This recipe recommends refrigerating the dough for 12 to 16 hours.
Is this focaccia difficult to make?
No. Although it requires patience, most of the preparation involves resting rather than active work. The dough is strengthened through a series of gentle folds instead of prolonged kneading.
Why is my focaccia dough sticky?
A soft, sticky dough is expected in this recipe. The cooked porridge and relatively high moisture content contribute to the finished bread's tenderness. Use wet or lightly oiled hands rather than adding unnecessary flour.
How do I know when focaccia is ready to bake?
The dough should look swollen and airy, with visible bubbles. When the baking pan is moved gently, the dough should have a slight wobble. This final rise usually takes 2 to 4 hours, depending on the temperature of the kitchen.
Why is my focaccia dense?
Dense focaccia may result from insufficient fermentation, adding too much flour or baking before the dough has risen properly. Allow the dough to become visibly airy before baking.
Can I make this recipe without honey?
You can omit the honey, although the bread will lose a little sweetness. The dough may also ferment slightly differently.
Can I freeze Scottish oat focaccia?
Yes. Allow the bread to cool completely, cut it into pieces and wrap them tightly. Freeze for up to one month for the best quality. Warm frozen pieces in a 350°F oven for approximately 10 to 12 minutes.
What should I serve with oat focaccia?
This bread is particularly good with softened butter, flaky sea salt and black pepper. It also makes a lovely accompaniment to rich soups and stews, especially traditional British oxtail soup.
Recommended Equipment
Make this recipe easier with the right tools: Digital Scale, Sauce Pan, Bench Scraper, Parchment, Cooling Rack and Instant-Read Thermometer.
You Might Also Like
If you enjoyed this recipe, you might also love my Tomato Focaccia, Daily Bread, Homemade Amish Dinner Rolls and The Only Cornbread Recipe You'll Ever Need.
And for something to dip it into, try my Traditional Oxtail Soup.
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