Rosemary foccacia


  • Metric measuring spoons and cups
  • Chopping board
  • Large knife
  • Two bowls - one large, one small
  • Wooden spoon
  • A pastry brush


  • 3 tbl spn olive oil
  • 1 tbl spn Dry yeast.
  • 1.5 cups warm water.
  • 250gm, flour.
  • 250gm, S/R Flour
  • 1 tbl spn Rosemary leaves.
  • 1 tspn of Salt Flakes

What to do

  • Collect all your ingredients and place into the appropriate bowls and measuring cups.
  • Mix all dry ingredients together.
  • Add the warm water to the flour, yeast and 1/2 tea spoon of salt and mix though until a firm dough has formed.
  • Place into an oiled bowl.
  • Allow to rise in a warm area for 1- 1/2hrs.or until it doubles in size.
  • Place the dough on to a floured bench and knead.
  • Form the dough into a ball and allow to rest for about 10 mins.
  • As the dough is resting pick the rosemary leaves and place them into a bowl with the 2 tbl spns of oil and the last half of the salt.
  • Roll the Dough out on to an oiled baking tray and brush the oil and rosemary leaves on to the dough.
  • Add the rest of the salt and bake for approximately 20 mins.
  • Bring out of the oven when crisp, allow to cool and slice into portions.

Enjoy ...