Focaccia Bread Recipe With Rosemary and Olive Oil

Rosemary and olive oil focaccia

  • serves 6
  • Easy

Check out our simple but flavoursome focaccia with rosemary and olive oil. This incredibly moreish bread recipe is easy to make and the perfect side with any starter recipe



  • extra-virgin olive oil 9 tbsp
  • rosemary 3 sprigs, leaves picked
  • strong white bread flour 300g
  • fast-action yeast 7g sachet
  • sea salt flakes


  • Step 1

    Put 6 tbsp of the oil in a bowl with the rosemary and leave to sit while you make the bread.

  • Step 2

    Put the flour, yeast and the remaining 3 tbsp olive oil in a bowl with 1 tsp sea salt flakes. Gradually add 175ml water and mix until you have a sticky dough.

  • Step 3

    Knead the dough on a lightly oiled non-porous worksurface for 6-8 minutes. It will seem really sticky at first but keep kneading until it becomes smooth and elastic. Tip into a clean, lightly oiled bowl, cover with a tea towel and leave to prove for 1 hour or until doubled in size.

  • Step 4

    Oil a heavy baking sheet. Punch down the dough in the bowl then tip out and knead briefly. Put onto the baking sheet and form into a 20cm x 28cm rectangle. Leave to rise for 30 minutes until puffed up.

  • Step 5

    Heat the oven to 220C/fan 200C/gas 7. Use your fingers to make dimples in the top of the dough then drizzle with the rosemary-infused oil and rosemary leaves, and sprinkle with extra sea salt flakes. Bake for 20 minutes or until golden brown. Cover loosely with foil (this creates a little steam to keep the crust soft) and let it cool. Drizzle with a little more oil before serving, if you like.

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Nutritional Information

  • Kcals 335
  • Fat 17.1g
  • Saturates 2.5g
  • Carbs 37.8g
  • Sugars 0.2g
  • Fibre 1.7g
  • Protein 6.7g
  • Salt 0.8g