Foccacia Recipe

So I’m making foccacia. The flat, Italian bread flavoured with herbs. As you know I make bread regularly, however when a colleague mentioned that she was growing rosemary I started thinking about growing some myself, and about all of the things I could do with it. And the first thing that came to mind was foccacia.

Since that thought my colleague has been kind enough to share a handful of home-grown herbs with me, rosemary included. So here comes the foccacia. Being very wet, it’s a messy bread to make but it’s actually pretty easy, and like most breads can be adapted to individual tastes.

Here is how I have made me:


Makes 1 loaf

500g of strong white bread flour

1 tsp of sea salt

1 sachet of instant yeast

2 tbsp of olive oil

300ml of cold water

Herbs – rosemary, oregano, garlic etc.


Prep: about 2 hours Cook: 35 mins Ready In: 3 hours / overnight

  • Mix the flour, salt, yeast, olive oil and cold water and form a dough
  • Knead in the bowl for around 5 minutes
  • Transfer to an oiled surface and continue to knead for a further 5 minutes
  • Return to the bowl, and leave to rise until the dough is twice its original size
  • (I actually left mine overnight, returning to it in the morning)
  • Knock any air out of the dough and knead again for a further 5 minutes
  • Place into a baking dish
  • Stick your fingers into the dough making dips and wells
  • Drizzle over more olive oil and add the herbs, pushing them into the dough
  • Cover and leave to prove for about 45 minutes
  • Pre-heat the oven to 200c and bake for 25 minutes. I added an extra 10 minutes to my baking time, to give the foccacia a golden brown glace.
  • Remove from the oven and leave to cool before removing from the dish and serving.

Your foccacia should be crispy on the inside and soft on the inside. I actually coated my dough with my homemade garlic butter and pushed in sprigs of rosemary and halved plum tomatoes. In hindsight I should have sprinkled a little sea salt and added even more rosemary but I’ll save that for the next time.

Once it was out of the oven it didn’t get much time to cool, as the gannets in my household (hungry people) crowded around when the smell of fresh, rosemary infused bread hit their nostrils.

We had our loaf with pasta for lunch and it really went down a treat! This was a definite winner which will be made again, probably again next week!

Do you make foccacia and if so what topping suggestions do you have? Comment below…

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