Rosemary Focaccia

This Rosemary Focaccia, a kind of Italy bread, is baked after dinner for tomorrow morning's breakfast. All of us can't resist the aroma when it was fresh out of the oven and started pinching piece by piece to try it out. Now, only 2/3 is left for tomorrow. :)

The recipe below yields 2 loaves but I halved all the ingredients for a single loaf.

Rosemary Focaccia Recipe

(Make 2 loaves)

• 1½ tsp dry yeast
• 1 cup tepid water
• ¼ cup olive oil
• 2 tbsp honey
• 1 tbsp flaked salt
• 4¼ - 4 ¾ cups strong bread flour
• Olive oil and flaked salt for the tray and the baking
• 2 stalks fresh rosemary





1. Mix together the water, olive oil and honey, and flaked salt.
2. Mix the flour and yeast and add in the liquid a little at a time, working it into a dough and kneading for about 5 minutes.
3. Cover the bowl with a tea towel and leave the dough to rise for about 45 minutes or until it has doubled in size.
4. Heat olive and leave the rosemary in the hot oil. Leave cool for use later.
5. Turn out the dough onto a floured surface and divide it in two. Knead and shape each piece into a ball, then flatten each ball into a disc.
6. Grease a baking sheet with olive oil and sprinkle with flaked salt. Put the focaccias on the baking sheet and cover with a tea towel. Leave to rise for about 30 minutes or until doubled in size.
7. Poke the index fingers into the dough to make holes. Drizzle generously with olive oil and sprinkle with rosemary and flaked salted.
8. Bake in preheated oven at 200 degree C for 10 minutes or until golden brown.