Rosemary focaccia


Mix together 350g organic strong white flour + ½ tblspn yeast + pinch salt
Make a well in centre & add 225ml warm water + 1.5 tblspns organic olive oil
Stir together to form a soft dough
Knead for 10 mins by hand or 5 mins if using dough hooks
Leave to rise for around 1-1.5 hours (or until doubled in size) in covered greased bowl
Roll or flatten out dough into a 10 inch circle, place in a lightly grease a baking tray
Leave to prove for ½ hour

Using your fingers poke holes in the dough to form wells/dimples
Add a small spring of rosemary to each dimple, drizzle with olive oil & sprinkle with sea salt flakes

Bake for 20 minutes @ 220C until golden on the outside & soft in the middle

If serving warm drizzle with a little more olive oil before serving otherwise leave to cool on a wire rack

Other great flavours for a variation of this recipe include:

  • olives, Taleggio/Parmesan, sundried/sunblush tomatoes and basil 
  • red or green pesto
  • sage, Gruyere & red onions

Either blend these ingredients into the dough or use as a topping


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