Rosemary & Sea Salt Foccacia


Preparation info

  • Difficulty


  • Makes


    20 x 20 cm 8 x 8 in ) Foccacia

Appears in

A very popular Mediterranean bread with a chewy texture and drizzled with a good glug of olive oil. I’ve flavoured it simply with rosemary and sea salt but you could equally go to town with your favourite toppings.

Prep 30 Minutes Plus 4 Hours or Overnight Development of the Pre-Ferment and 3 Hours 15 Minutes Proving
Bake 25 Minutes
Oven 190°C (Fan)/210°C/425°F/Gas Mark 7



  • 150 g ( oz) strong white bread flour
  • 180 ml/180 g ( fl oz/ oz water, cold
  • ¼ tsp fast action yeast


  • 325 g (11½ oz) strong white bread flour
  • 175 g/175 ml (6 fl oz/6 oz) water
  • tsp salt
  • 1 tsp yeast
  • 1 tbsp olive oil
  • 2 sprigs fresh rosemary
  • 1 tsp sea salt

To serve

  • 1 tbsp olive oil


  • 20 x 20cm (8 x 8in) baking tin (pan)


  1. Use exactly the same method as the Ciabatta to create the Focaccia dough – the dough needs to be rested and turned in but without adding any extra olive oil.

  2. When it is time to shape the dough, grease the 20cm (8in) square tin (pan). Add the dough to this and gently stretch it out into the corners to fill the tin evenly. Cover and set to one side for 1 hour to rise.

  3. Once the dough is looking nicely puffy it is time to create the distinctive dimpled effect of focaccia . Measure out 1 tbsp olive oil into a small bowl. Dip your fingertips into the oil and poke the surface of the dough to create ’dimples’. Don’t do it without oil on your fingers or you’ll get stuck! Now drizzle over the oil from the bowl; the dimples will catch small pools of it.

  4. Poke small sprigs of rosemary into the loaf, spaced evenly, and scatter the surface with the sea salt.

  5. Bake in the oven for 25 minutes. Drizzle over the remaining 1 tbsp olive oil just before serving.