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Eating veggie » Recipes » Focaccia with Rosemary

Focaccia with Rosemary

Prep time 10 mins, cook time 2 hrs

Makes 1 medium-sized loaf

Focaccia is the classic bread of Italy. The main difference between focaccia and a pizza base lies in the amount of yeast used. A focaccia contains a lot more, which gives it a higher rise and much lighter, fluffier texture.

Preparation Notes

Cooking time includes the times required to rise the dough.


For the focaccia

  • 15g fresh yeast or 1½ tsp dried yeast and a pinch of sugar
  • 1 tsp salt
  • 3 tbsp extra virgin olive oil
  • 225g strong white flour
  • 100ml hand-hot water
  • Extra flour for rolling out

For the topping

  • 3-4 tbsp extra virgin olive oil
  • 1 clove garlic crushed
  • ½ tsp sea salt flakes
  • A few sprigs rosemary
  • 10g olives sliced or halved (optional)


  1. Cream the fresh yeast with 3 tbsp hand-hot water. (If using dried yeast, sprinkle it on to 3 tbsp of hand-hot water with the sugar and leave in a warm place for 15 minutes until frothy). Sift the flour on to a clean working surface. Gently mix in 1 tsp salt, then form into a mound with a hollow in the centre.
  2. Pour the yeast mixture into the hollow and carefully fold the flour over it, then add 3 tbsp olive oil. Add about 100ml hand-hot water to make a stiff but pliable dough. Knead for 10-15 minutes.
  3. Place the dough in a bowl and cover with a clean tea-towel. Leave in a warm place for about 30 minutes, until doubled in size.
  4. Preheat the oven to 220°C/gas mark 7.
  5. On a lightly floured surface, roll out the dough to a round about ½cm thick.
  6. Brush a baking tray with some of the olive oil and place the dough on it. Put the garlic in a bowl and add some more of the oil. Brush on to the dough and sprinkle with salt, sprigs of fresh rosemary and olives (if using).
  7. Bake for 10 minutes, then reduce the heat to 190°C/gas mark 5, and bake for a further 20 minutes. Focaccia is best served hot.

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