Rosemary Focaccia

Bake it!

Salty and chewy, used to soak up rich olive oil, shared with friends.

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Rosemary Focaccia

This stunning loaf is a crowd pleaser and the perect accompanement to any meal.
Cook Time 1 hour
Total Time 1 hour


  • cups all purpose flour
  • 2 tsp sea salt
  • 1⅓ cups warm water of 110f
  • 2 tsp sugar or honey
  • 7 gr active dry yeast
  • ¼ cup extra virgin olive oil
  • Fresh rosemary


  • Place the water, sugar and yeast into the bowl of a stand mixer and stir. Allow to activate for between 5-10 minutes until creamy and foamy.
    Julie neville bake bread focaccia
  • Mixing on low speed, add in the flour, olive oil and salt.
  • Increase the speed to medium and mix for around five minutes until the dough is pulling away from the sides of the bowl.
    Julie neville bake bread focaccia
  • Add a little extra flour if the dough is too wet.
  • Grease a mixing bowl and place the dough into the bowl.
    Julie neville bake bread focaccia
  • Cover with cling film and place somewhere warm to rise for around an hour and until doubled in size.
    Julie neville bake bread focaccia
  • Turn the dough out onto a lightly floured surface and roll out into a rectangle of around half an inch in thickness.
    Julie neville bake bread focaccia
  • Cover with a damp towel and allow to rest for 20 minutes during which it will continue to rise.
  • Preheat the oven to 400f.
  • Grease and line a 9 x 13 inch baking tray.
  • Place the dough into the tray and make deep dents across the surface of the loaf.
    Julie neville bake bread focaccia
  • Place sprigs of fresh rosemary into each dent.
    Julie neville bake bread focaccia
  • Drizzle with olive oil and sprinkle with the sea salt.
  • Bake for 20 minutes until the top is golden and the dough is coked through.
    Julie neville bake bread focaccia
  • Serve drizzled with more olive oil.
Course: Bread
Cuisine: English
Keyword: Bread, Focaccia, Quick & Easy

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