Focaccia in a baking tray


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(46 ratings)

Prep: 25 mins Cook: 20 mins plus proving


Serves 12

Make a simple, homemade version of this classic Italian bread. Serve our rosemary focaccia alongside pasta dishes or enjoy with green salads

Nutrition and extra info

  • Freezable
  • Dairy-free
  • Egg-free
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal208
  • fat7g
  • saturates1g
  • carbs31g
  • sugars0g
  • fibre1g
  • protein5g
  • salt1.2g
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  • 500g strong bread flour, plus extra for dusting
  • 7g dried fast action yeast
  • 2 tsp fine sea salt
  • 5 tbsp olive oil, plus extra for the tin and to serve
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp flaky sea salt
  • ¼ small bunch of rosemary, sprigs picked



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…


  1. Tip the flour into a large mixing bowl. Mix the yeast into one side of the flour, and the fine salt into the other side. Then mix everything together, this initial seperation prevents the salt from killing the yeast.

  2. Make a well in the middle of the flour and add 2 tbsp oil and 350-400ml lukewarm water, adding it gradually until you have a slightly sticky dough (you may not need all the water). Sprinkle the work surface with flour and tip the dough onto it, scraping around the sides of the bowl. Kneed for 5-10 mins until your dough is soft and less sticky. Put the dough into a clean bowl, cover with a tea towel and leave to prove for 1 hr until doubled in size.

  3. Oil a rectangle, shallow tin (25 x 35cm). Tip the dough onto the work surface, then stretch it to fill the tin. Cover with a tea towel and leave to prove for another 35-45 mins. 

  4. Heat the oven to 220C/200C fan/gas 7. Press your fingers into the dough to make dimples. Mix together 1½ tbsp olive oil, 1 tbsp water and the flaky salt and drizzle over the bread. Push sprigs of rosemary into the dimples in the dough.

  5. Bake for 20 mins until golden. Whilst the bread is still hot, drizzle over 1-2 tbsp olive oil. Cut into squares and serve warm or cold with extra olive oil, if you like. 

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Comments, questions and tips

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21st Jun, 2020
Tastes really good and is very easy to make. I decorated mine with vegetables and herbs (coating in olive oil so as not to burn) to make a picture and it was quite impressive!
14th Jun, 2020
This is a great recipe. I halved the measurements as it was only for two of us! So easy and simple and a real treat. Highly recommend giving this a go!
ellie lord
8th Jun, 2020
absolutely incredible, i've made 4 focaccia breads in 4 days - went down unbelievably well with the family
GoodFooder56's picture
6th Jun, 2020
Really rich and delicious. The exterior was crisp but the interior was moist, fluffy and light. Full of flavour, perfect with homemade tomato soup.
31st May, 2020
I made this bread and it was super simple and very tasty , definitly a recipe to save
11th May, 2020
This was a really easy recipe to follow as someone who has never made bread before and was delicious!
Priya Mistry
3rd Jun, 2020
Can table salt be substituted for fine sea salt? If so, do the same quantities apply? Thank you.
lulu_grimes's picture
7th Jun, 2020
Hi, Yes it can, and the same amount is fine. Lulu
20th May, 2020
If using fresh yeast, what quantity should be used?
lulu_grimes's picture
21st May, 2020
Hello, You'll need 20g if you use fresh yeast, don't forget to mix the fresh yeast with some of the warm water and a little flour to activate it before adding it to the rest of the ingredients. Lulu
13th May, 2020
Can this be made without bread flour?
lulu_grimes's picture
14th May, 2020
Hi Deb, I'm afraid that you need a strong flour such as bread flour to make this or there won't be enough structure to the bread. Are you having trouble finding flour? Lulu
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