Rosemary Focaccia

Rosemary Focaccia

Preparation time 4-4&1/2 hours

Baking time 15-20 mins 

Makes 1


Tala Performance Baking Tray

Indigo and Ivory Mixing Bowl 

Tala Performance Set of 4 Forks 

Tala Measuring Spoons 



500g strong white bread flour 

350ml lukewarm water 

1 teaspoon caster sugar

1&1/2 teaspoon salt

7g fast-action dried yeast 

3 tablespoons of extra virgin olive oil


To finish:

3/4 tbsp extra virgin olive oil 


Sea salt flakes 



  1. Add the water, oil, sugar and yeast to a mixing bowl and mix well with a fork. 
  2. Add flour and salt. Mix everything together and knead the dough for 10 mins by hand or 5 mins if using an electric mixer.
  3. Cover the dough with a cloth and leave it to rise in a warm place for 2 hours, until doubled in size.
  4. Transfer the dough to a 34.5 x 24.4 x 2cm baking tray and flatten it down with your hands.
  5. Drizzle with oil, sprinkle with rosemary leaves and some salt flakes and with your fingers make some dimples in the dough.
  6. Leave the dough to prove in a warm place for at least 2 hours. 
  7. Bake in a preheated oven to 220°C/200°C fan for 15-20 mins until golden.
  8. Enjoy!


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