Fabulous focaccia


Warm bread, fresh from the oven, is a slice of heaven. Focaccia bread is utterly addictive and simple to make – there’s no need for a bread maker or any special gadgets – just your hands, simple ingredients and a dash of TLC!

Italian bread focaccia with rosemary

Focaccia Bread

  • 1 kg plain flour (add 1 tsp gluten flour to this)
  • 2 1/2 tsp dried yeast
  • 750ml warm water (blood temperature)
  • 3/4 tbsp salt
  • Olive oil
  • Fresh rosemary leaves
  • Rock salt


In a large basin mix 200g of the flour, the yeast and the water. Whisk, then leave until yeast bubbles.

Add the remaining flour and the salt and knead lightly for about 5 minutes (you may need to add water or flour to get a smooth soft texture).

Turn into an oiled bowl and leave, covered, in a warm place until doubled in size.

Pre-heat the oven to 220-240˚C. Roll into shape on oiled baking tray. This amount usually fits into a Swiss roll tins.

Leave for half an hour then brush the top generously with olive oil and scatter with rosemary leaves.

Using fingertips, push into the dough to give it its characteristic “dimples”.

Sprinkle with rock salt.

Place in middle of oven and bake for about 20 -25 minutes until both top and bottom are golden. Beware: this will not last long around a hungry family – you may choose to double the recipe!