Olive and Rosemary Focaccia


Olive and rosemary focaccia


  • 7 grams (1 envelope) active dry yeast
  • 625g bread flour
  • 2 12 cups lukewarm water
  • 2 tsp honey or caster sugar
  • 5 tsp salt for dough
  • 2 tsp flaky sea salt
  • 8 tbsp extra virgin olive oil
  • bunch fresh rosemary
  • 10 fresh olives


  1. Bloom the yeast (10 mins) in the water plus honey or sugar.
  2. Add the flour and salt, mix and knead lightly to make a shaggy dough.
  3. Pour 4 tbsp EVOO into large bowl, add the dough, cover with plastic wrap and allow to rise until doubled in size (can be left in fridge overnight).
  4. Pour 1 tbsp EVOO into deep baking tray.
  5. Fold dough 3 times.
  6. Place dough in baking tray, leave to rise until doubled in size.
  7. When dough is ready, poke it with your finger. It should spring back slowly, leaving a small visible indentation.
  8. Poke holes at even intervals with a finger (all the way to bottom of pan). Put halved olive in each hole.
  9. Sprinkle with sea salt and finely diced rosemary.
  10. Bake at 450ºF for 20-30 minutes, until golden brown all over.