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Italian focaccia bread

Italian bread topped with aromatic rosemary
Prep Time1 hr 30 mins
Cook Time1 hr
Total Time2 hrs 30 mins
Course: Dinner, Lunch
Keyword: bread, focaccia, italian


  • 250 g strong white plain flour
  • 2 tsp salt
  • 1 sachet dried yeast
  • 1 tbsp olive oil
  • 200 ml water
  • 1 tbsp sea salt
  • handful fresh rosemary


  • In a large bowl and using a wooden spoon, combine the flour, salt, yeast, olive oil and 70ml of the water. Form a dough then knead it in the bowl for around five minutes, gradually adding the remaining water.
  • Stretch the dough by hand in the bowl, tuck the sides into the centre and repeat for about three minutes, then tip the dough onto a lightly greased work surface and knead for five more minutes. 
  • Place the dough back into the bowl, cover with cling film or a damp tea towel and leave to rise in a warm place until doubled in size. 
  • Line a large baking sheet with baking parchment and tip the dough out of the bowl. Flatten the dough gently, pushing it into the corners, and leave to prove for around one hour. 
  • Preheat your oven to 220C. Drizzle the dough with a little oil and sprinkle with sea salt. Bake in the oven for around 20 minutes. Take out the oven and drizzle with a little more oil and decorate with fresh rosemary.