Rosemary Focaccia
A light, airy Italian flatbread with a crisp base, dimpled with olive oil, sea salt and rosemary.
- Prep
- 20 min
- Cook
- 25 min
- Serves
- 10
- Level
- Medium
Focaccia is one of the easiest breads to make. It's a wet dough, so there's little kneading.
Be generous with the olive oil, as it gives the bread its golden crust.
Rosemary Focaccia
45 min total · approx. 250 kcal per serving
Ingredients
Servings
Method
- Mix the flour, yeast, salt and water into a wet dough. Add 2 tbsp oil and beat for 5 minutes.
- Cover and leave to rise for 1½ hours until doubled.
- Oil a 20 x 30cm tin and tip in the dough. Stretch to the corners.
- Cover and rise for 30 minutes. Heat the oven to 220°C / 200°C fan.
- Dimple the dough with your fingers, drizzle with the rest of the oil and scatter with rosemary and sea salt.
- Bake for 20–25 minutes until golden.
Cook's noteTry topping with cherry tomatoes and olives.
Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.
