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Rosemary Focaccia Bread

An Italian classic that anyone can bake at home!


  • Add the flour to a large mixing bowl, mix the yeast into one side of the flour and the fine sea salt on the other side. Combine, then make a well in the middle and add two tablespoons of oil and gradually add 350ml of lukewarm water until you have an almost thick dough.

  • Dust a clean work surface with flour, knead the dough on the surface for 5 to 10 minutes until the dough is less sticky. Place the dough into a clean bowl, cover and leave to prove until doubled in size.

  • Oil a baking tray, add the dough, stretch to fit the tray, cover and leave to prove for 45 minutes.

  • Preheat the oven to 220C or 200C for fan assisted ovens and create dimples in the dough using your finger.

  • Combine 1.5 tablespoons of oil with one tablespoons of water and the course sea salt. Drizzle on to the dough then sprinkle with rosemary.

  • Place in the oven and bake for 20 minutes or until golden brown. When hot, drizzle with 1 tablespoon of olive oil, cut into squares and enjoy!

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