Rosemary Foccacia Recipe

So my vigininty breaking regarding bread continues. My second attempt after the wholemeal loaf is this simple foccacia (Paul Hollywood Recipe). When I was making the dough I was a ittle scared as the dough was so wet compared to the dry dough I used on my first loaf. I needn’t of worried as this turned out great! It is so much nicer than a bought focaccia as I knew that a good quality flour, salt and olive oil was used. The rosemary was also from our garden. So another tick means my bread journey will continue, watch this space.


  • 250g strong white bread flour
  • 2 tsp salt
  • 1 sachet dried easy blend yeast (I used allison)
  • 1 tbsp olive oil
  • 200ml cold water
  • olive oil, for drizzling
  • fine sea salt


  1. Place the flour, salt, yeast, olive oil and 300ml/10½fl oz of the water into a large bowl. Gently stir with your hand or a wooden spoon to form a dough then knead the dough in the bowl for five minutes, gradually adding the remaining water.

  2. Stretch the dough by hand in the bowl, tuck the sides into the centre, turn the bowl 80 degrees and repeat the process for about five minutes.

  3. Tip the dough onto an oiled work surface and continue kneading for five more minutes. Return the dough to the bowl, cover and leave to rise until doubled in size.

  4. Line two large baking sheets with baking paper. Tip the dough out of the bowl and divide into two portions. Flatten each portion onto a baking sheet, pushing to the corners, then leave to prove for one hour.

  5. Preheat the oven to 220C/425F/Gas 7. Drizzle the loaves with oil, sprinkle with fine sea salt then bake in the oven for 20 minutes. When cooked, drizzle with a little more olive oil and serve hot or warm.

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