Garlic and rosemary focaccia bread

Garlic and rosemary focaccia bread


1 person made this

About this recipe: Lovely rustic focaccia! This Italian focaccia is easy to make and is a great accompaniment to any Italian feast. Also delicious sliced and used for sandwiches.

Makes: 2 focaccia breads

  • 14g yeast
  • 1 teaspoon salt
  • 2 tablespoons olive oil, plus extra for drizzling
  • 300ml water, at room temperature
  • about 375g plain flour
  • 1 sprig fresh rosemary
  • 4 cloves garlic, halved

Prep:20min  ›  Cook:20min  ›  Extra time:2hr proofing  ›  Ready in:2hr40min 

  1. Mix the yeast, salt and olive oil with the water. Leave to sit for 10 minutes until foamy.
  2. Add in flour to form a smooth dough. Keep adding flour until dough is smooth. Knead for 5 to 10 minutes then cover and set aside for 1 hour to rise.
  3. Punch the dough down, separate in two and put in oven trays (greased with olive oil) by stretching the dough out taking care not to fold over or overstretch. The dough should stretch enough to reach sides. Cover with a damp tea towel and allow to rise for 1 hour.
  4. Preheat the oven to 200 C / Gas 6.
  5. Poke holes lightly with finger across the bread. Inside holes randomly place a small bit of rosemary or a bit of garlic in. Drizzle with olive oil.
  6. Bake for 20 minutes until golden brown. Remove from the oven and drizzle with olive oil, sea salt and freshly ground pepper.


Add different flavours, pesto, olives, and capers seem to work well.

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