Olive & Rosemary Focaccia

September 28, 2017

Simple, delicious and sure to impress your friends and family this focaccia is a winner.

Spinkled with sea salt and drizzled with olive oil the two loaves you will get from my recipe won't last very long!




520g Stong white bread flour

2tsp Fine salt

1/2tsp Caster sugar

3tbsp Rosemary (finely chopped)

1tbsp Thyme (finely chopped)

300ml Lukewarm water

3tbsp Olive oil

15g Yeast

100g Mixed olives (pitted)

A pinch of sea salt

Rosemary to decorate




- In a freestanding electric mixer (with dough hook attachment) place flour, salt, rosemary, thyme and the olive oil.


- In a separate jug place the yeast and lukewarm water together, leave for a minute before adding into the flour mixture.


- Knead for approximatly 10 minutes on a medium/ high speed before placing in a lightly greased bowl and allowing to rise for an hour.


- Tip the dough out onto a lightly floured surface and divide into two.


- Roll each piece of dough into a large oval shape before using your index fingers to make dimples across the surface of the dough.


- Allow to rest for a further 25 minutes while you preheat your oven to 200 degrees (fan) before covering the dough with rosemary and olives and brushing with olive oil.


- Bake in the oven for around 25 minutes before brushing each loaf with olive oil and spinkling with sea salt.


- Serve on the same day for the best results.





















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