Rosemary & Sea Salt Foccacia

rosemary foccacia


  • 1kg Strong white bread flour

  • 27g dried yeast

  • 1/2 tablespoon baking powder

  • 2 tablespoons caster sugar

  • 1 tablespoon table salt

  • Handful chopped Rosemary

  • 700ml tepid water

To cook:

  1. Mix all dry ingredients in a large bowl, ensuring salt and yeast are kept in separate areas of the bowl.
  2. Add tepid water in stages and mix with hands until it comes together but is still slightly sticky.
  3. Turn out onto lightly floured work surface and kneed for 15 minutes ( if doing by hand).
  4. Once kneeded, put onto a grease proof and floured tray, flour the top of the loaf too and cover with cling film. Leave in a warm place ( airing cupboard/next to the oven) to prove for an hour.
  5. Turn the dough onto a surface and add half a bunch of chopped rosemary to the dough, then kneed for a further 5 minutes.
  6. Stretch the dough to fit suitable tray, into a flat rectangle. Prod holes into the top with the back of a wooden spoon and lay rosemary in the holes and add sea salt to the top, brush with olive oil and bake for 35 minutes.


Scroll to Top