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
By Amanda James


  • 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.

Additional Information


  • kcals 335
  • fat 17.1g
  • saturates 2.5g
  • carbs 37.8g
  • sugars 0.2g
  • fibre 1.7g
  • protein 6.7g
  • salt 0.8g
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