Sea Salt & Rosemary Focaccia

For the month of April Rachael of pizzarossa and Sawsan of Chef in Disguise took us on a trip to Italy. They challenged us to try our hands at making focaccia from scratch

sea salt and rosemary focacciaThis months Daring Bakers challenge was an easy one for me – focaccia, which is one of my favourite breads and one I have made many times. Focaccia is a traditional Italian flatbread made with olive oil; it should be tender and chewy with a crisp crust and an open crumb – lots of little holes inside. It is infinitely customiseable, you can top it with pretty much whatever you want – olives, cheese, tomatoes, onions, nuts, herbs, grapes, roasted peppers etc. but I prefer it with a simple topping of herbs and sea salt. I like to serve it with a selection of dips and antipasti, it also makes fantastic sandwiches, mozzarella and avocado being my favourite.

rosemary and sea salt focacciaIt is a little trickier to make than a standard bread dough as the dough should be quite wet and sticky (this in combination with a hot oven is what creates the chewy, holey structure). It is a little messy and difficult so knead so if you have a stand mixer then I suggest using it, if not then a dough scraper will come in handy! As with most breads, I prefer to let it have it’s first rise in the fridge overnight – it splits up the workload and a longer rise gives the dough more flavour, but by all means let it rise in a warm place for about an hour instead.

herb and sea salt focacciaI apologise for the lack of decent photos of this one, I made it when we had friends coming round for dinner and only had time to quickly snap a couple.

Sea Salt & Rosemary Focaccia

Servings 1
Author Domestic Gothess


  • 500 g (4 + 1/4 cups0 strong white bread flour
  • 10 g (2 tsp) salt
  • 10 g (3 tsp) fast action yeast
  • 60 ml (1/4 cup) olive oil (plus extra for drizzling)
  • 350 ml (1 + 1/2 cups) lukewarm water
  • semolina or cornmeal for dusting
  • fresh rosemary
  • dried oregano
  • flaky sea salt


  1. Place the flour in a large mixing bowl (or the bowl of your stand mixer if you have one) and add the salt to one side and the yeast to the other. Pour in the olive oil and three quarters of the water, mix, adding more water gradually until you have picked up all the flour from the sides of the bowl and formed a soft, sticky dough. You may not need to add all of the water but the dough should be quite wet - much softer than a standard bread dough.
  2. Oil a work surface with olive oil and turn the dough out onto it (unless you have a stand mixer, in which case it is best to use that to knead it), knead the dough for 5-10 minutes until it starts to form a smooth skin and feels elastic, it will still be quite sticky - resist the urge to add more flour.
  3. Oil a 2-3 litre square or rectangular plastic container (you can use a bowl if you don't have one, using a square container just makes it a bit easier to shape once it has proved.), place the dough into the oiled container, cover, and leave to rise until at least doubled in size - about one hour in a warm place or overnight in the fridge.
  4. Line a baking tray with baking parchment and sprinkle it with semolina or cornmeal. Carefully tip the dough out onto the baking tray. Don't knock it back as you usually would, handle it gently to try and keep as much air in the dough as possible. Stretch the dough out into an approx. 24x33cm (9.5x13in) rectangle. Loosely cover with oiled clingfilm or place the tray inside a large plastic bag and leave to prove for about 1 hour until the dough is doubled in size and springs back quickly if you prod it lightly with a finger.
  5. Meanwhile heat the oven to 220C/425F/gas mark 7.
  6. To make the dimpled effect, oil your fingers to stop them from sticking to the dough, then prod the dough all over with your fingers, pushing all the way through to the bottom.
  7. Drizzle the dough with olive oil and sprinkle generously with sea salt, oregano and rosemary.
  8. Bake for about 15-20 minutes, until golden brown and it sounds hollow when tapped on the bottom, transfer to a wire rack to cool.

Recipe Notes

Adapted from How to Bake by Paul Hollywood

I am sharing this with Totally Talented Tuesdays, Create Link Inspire, Foodie Fridiy, Fiesta Friday and Foodie Friends FridayTasty Tuesdays on

Link up your recipe of the week

Link up #CookBlogShare


18 Comments on Sea Salt & Rosemary Focaccia

  1. Julie is Hostess At Heart
    April 28, 2015 at 1:48 pm (3 years ago)

    Your bread came out beautifully Hanna! I really enjoyed this challenge because I love this bread and have made it a number of times.

    • hannahhossack
      May 5, 2015 at 10:37 am (3 years ago)

      Yes it was a good challenge – and an easy one! I make focaccia regularly too πŸ™‚

  2. Girl and the Kitchen
    April 28, 2015 at 1:51 pm (3 years ago)

    I LOVE LOVE LOVE foccacia… I make a killer one that everyone devours in minutes!!! Need to make that for the blog πŸ™‚ This looks really great… I can imagine how delish that sandwiches are with it!

    • hannahhossack
      May 5, 2015 at 10:39 am (3 years ago)

      Focaccia is all too easy to devour! πŸ™‚

  3. Honest Mum
    April 29, 2015 at 11:13 pm (3 years ago)

    Perfect! I’ve pinned. Thanks for linking up to #tastytuedays

    • hannahhossack
      May 5, 2015 at 11:09 am (3 years ago)

      Thank you!

  4. Suchitra
    May 1, 2015 at 9:59 pm (3 years ago)

    Love focaccia . The smell of fresh bread baking always leaves me drooling! Thanks for sharing. Happy FF!

    • hannahhossack
      May 5, 2015 at 11:17 am (3 years ago)

      it is one of the best smells in the world πŸ™‚ My fiance was commenting on how good the house smelled when I baked this bread!

  5. Natasha Fredrickson
    May 2, 2015 at 3:31 am (3 years ago)

    My best friend is Italian and I just loved watching her make this, I never had the confidence to try, but you make it sound fairly easy!

    • hannahhossack
      May 5, 2015 at 11:20 am (3 years ago)

      Bread baking isn’t complicated, it just requires a bit of practice, and it is one of the most satisfying things to make!

  6. skd
    May 2, 2015 at 12:45 pm (3 years ago)

    I agree with Natasha. You have presented this recipe in a simple manner..

    May 3, 2015 at 9:10 pm (3 years ago)

    I love this kind of bread – I would just add some thinly sliced red onion πŸ™‚

    • hannahhossack
      May 5, 2015 at 11:26 am (3 years ago)

      Yum! It’s delicious with red onion πŸ™‚ I like it with olives and cheese as well

  8. myrecipebookuk
    May 5, 2015 at 12:55 pm (3 years ago)

    Every time I read your posts I wish I could live in your house and have you cook for me every day! Everything always looks so incredibly delicious.

    Fortunately I have a stand mixer. I usually prefer to knead dough by hand as it’s so relaxing but the focaccia dough is so soft it really helps.

    Thanks for joining #FoodYearLinkup

    • hannahhossack
      May 13, 2015 at 8:17 am (3 years ago)

      Ha ha! I like kneading dough by hand, but I tend to make a lot of soft, sticky doughs so it’s very messy!

  9. bristol plasterers
    May 18, 2015 at 10:19 am (3 years ago)

    This sounds really yummy and something new to try. thanks for posting this up.



Leave a Reply