Rosemary and Olive Oil Focaccia

Rosemary and Olive Oil Focaccia

Focaccia is a delicious Italian bread, commonly made into sandwiches with fillings such as salami, prosciutto and cheese.


Ours is a simple yet delicious version for you try at home – Rosemary and Olive Oil Focaccia. Whilst baking might be an activity some may steer away from, we think our recipe is simple enough to easily produce a stunning result. 


In our experience, the quality of ingredients largely influences the end result, which is why we use only the best flour for baking – Granoro Type "00" Flour. The flour is produced from a careful selection of the best soft wheat. It is incredibly versatile and purposely designed for domestic use, widely used for the preparation of desserts, fried foods, creams, breads and fresh pastries. 


Fill your home with the aroma of freshly baked focaccia this weekend. Best served warm and goes really well with soups and stews, or with cold cut meats, cheese and vegetables.


For the dough:

  • 250ml warm water
  • 1 teaspoon NCP Instant Yeast
  • 1 teaspoon Goldcrest honey
  • 400g Granoro Farina Tipo “00” flour
  • 2 tablespoons Olitalia Extra Virgin olive oil
  • 1.5 teaspoons salt


For the topping:

  • 3 sprigs rosemary leaves, fresh
  • 4 tablespoons olive oil
  • 2 sliced garlic cloves (optional)


  • Combine the honey and water in a bowl, and add the yeast and stir well to combine.
  • Add flour to a bowl, followed by the salt, and whisk to combine. Make a well, then add olive oil and the yeast mixture. Mix until just combined.
  • Lightly flour a flat surface to knead the dough on. Form into a ball once dough is kneaded to an elastic consistency.
  • Oil a glass bowl, and transfer the dough to it, ensuring its well coated. Cover and set aside for about 1 hour.
  • Lightly oil a deep enough baking dish. Evenly spread the dough across the dish. Cover and leave for 20 minutes. Make indentations in the dough with fingers.
  • Pour over 4 tablespoons of olive oil and brush to spread. Evenly sprinkle rosemary leave on top and place in a preheated oven at 200C for about 20 minutes.
  • Best served warm, added to bread baskets, as an accompaniment to soups, or sliced and served with prosciutto and sandwich fillings as desired.