Rosemary focaccia

Name: Rosemary focaccia
Total time: 2 h 25 min
Yield: makes 1 tray (12 pieces)
Ingredients: 500 g strong white bread flour; 7 g instant yeast (1 sachet); 10 g salt (2 tsp); 1 tsp sugar; 350 ml lukewarm water; 6 tbsp olive oil; 2–3 sprigs of fresh rosemary; flaky sea salt

Updated on 9 October 2026

Makes: makes 1 tray (12 pieces)
Time: 30 min + 1½ hours rising + 25 min baking
From: Rosemary

Ingredients

500 g strong white bread flour
7 g instant yeast (1 sachet)
10 g salt (2 tsp)
1 tsp sugar
350 ml lukewarm water
6 tbsp olive oil
2–3 sprigs of fresh rosemary
flaky sea salt

Method

Mix the flour, yeast, sugar and salt. Add the water and 3 tablespoons of olive oil and knead for 8–10 minutes into a supple, slightly sticky dough.
Cover and leave to rise for 1 hour in a warm place, until the dough has doubled in size.
Oil a baking tray. Press the dough out with your fingers to the corners of the tray and leave to rise for another 30 minutes.
Heat the oven to 220 °C (200 °C fan). Press deep dimples into the dough with your fingertips.
Pull the needles off the rosemary and press them into the dough. Drizzle with the rest of the olive oil and sprinkle with sea salt.
Bake for 20–25 minutes, until the focaccia is golden brown.
Cool briefly on a wire rack and cut into pieces.

Storing: Best on the same day, still lukewarm. After that, 2 days in a bread bin; frozen, up to 3 months. Bake cooled focaccia for 5 minutes at 180 °C to make it crisp again.