Rosemary Focaccia
Serves: 12
  • 7 g packet dried yeast
  • 1 teaspoon honey
  • 250 g strong white baker's flour, plus extra to knead
  • 1 teaspoon salt
  • 6 tablespoons extra virgin olive oil
  • 2 garlic cloves, crushed
  • 2 tablespoons fresh rosemary leaves
  • 12 black olives
  • sea salt, to season
  1. Place the yeast, honey and ⅓ cup (80 ml) warm water in a bowl and stir to combine. Set aside for 10-15 minutes to activate the yeast.
  2. Put the flour and 1 teaspoon of salt in a large bowl and mix it together with a balloon whisk. Make a well in the centre, then add the yeast mixture, 2 tablespoons of the oil, and 100 ml warm water. Using your hands, mix together to form a dough.
  3. Sprinkle a generous amount of flour on the bench, turn out the dough, and knead for 5 minutes. It should be soft and smooth, with a slight spring to it when you are finished.
  4. Place the dough back in the bowl, cover with plastic wrap, and put it in a warm place to rise for at least an hour or until the dough has doubled in size.
  5. Grease a 30 x 24 cm shallow baking tray. Tip out the dough and form it into the size of the tin with your hands. Press it lightly into the baking tray and using your fingers, put 12 dents into the surface of the dough.
  6. Combine the garlic, rosemary and remaining olive oil in a bowl and brush evenly over the dough. Place the olives in the dents you made. Set aside in a warm place for another 30 minutes.
  7. Preheat oven to 200 degrees celsius. Sprinkle sea salt over the focaccia then bake for 25-30 minutes or until golden. Serve warm.
Recipe by Villiers Brown at