Focaccia with Rosemary & Seasalt

A delicious tear and share bread oozing with olive oil. Perfect for dips and dunking!

Serves 4     Prep: 100mins   Cooking: 20mins

Side Oven related products

Instant dried yeast

Yeast - 50g sachet

Organic white flour

Organic Stoneground White Flour

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500g Organic Stoneground White Flour
15g Fresh Yeast (half quantity if using dried Yeast)
large pinch of Salt
80ml Olive Oil
300ml Tepid Water
Sprigs of Rosemary
Sea Salt



Weigh out the flour, yeast and the teaspoon of salt into a bowl. Make a well in the centre and gradually add the water and olive oil. Once the ingredients are combined together tip out onto a lightly floured surface and start to knead the dough. This should take about 6 minutes. If you prefer you can use a processor on the slowest speed setting until the dough becomes stretchy and soft.

Place the dough into a lightly oiled bowl and cover with oiled clingfilm. Leave to prove for about 40 minutes or until it has doubled in size.

Once dough has risen tip out onto a floured surface and knock back then shape into a rectangle and place onto a lined baking tray. Leave to prove covered with the oiled clingfilm for another 40 minutes.

Once proven push your thumb all over the risen dough to make indentations. Push your sprigs of Rosemary all over the dough, then drizzle with olive oil and finish with a generous sprinkling of Sea Salt.

Bake in a hot oven 220’c for approx 20 minutes. Once baked drizzle again with olive oil and serve.

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