Rosemary focaccia

A simple, timeless staple hailing from Genoa—focaccia was traditionally eaten for breakfast and is still considered one of the best (and easiest!) 'peasant' foods around the world.


  • 1 small handful of rosemary, roughly chopped

  • 400gm plain flour or '00' strong bread flour (plus more for kneading)

  • 2.5 teaspoons of active dry yeast

  • 3/4 cup of lukewarm milk

  • 2 tablespoons of salt

  • Coarse salt (for garnishing)

  • 1 teaspoon of caster sugar

  • 2 tablespoons of olive oil (and more for brushing)


  1. Place a large sheet of baking paper on a tray and brush all over with oil.

  2. Sift the flour and salt into a large bowl. In a separate small bowl, add the milk and sugar and stir until dissolved. Sprinkle the yeast on the surface and let it stand for 15 minutes until frothy. Then stir into a smooth mixture.

  3. Fold the milk mixture, olive oil and rosemary into the large bowl of flour. Lightly dust a clean surface with flour and knead the dough for 10 minutes until elastic and not sticky. Add a little more flour into your hands as required.

  4. Roll out the dough to a 23 cm disk. Place the dough onto the prepared tray and let it rest in a warm place for 1 hour.

  5. Pre-heat the oven to 200 degrees Celsius Make 10 small dimples into the dough's surface with your finger. In each dimple, place 2-3 grains of salt and a couple of little rosemary leaves. Brush the whole surface with olive oil, making sure the oil drips into each dimple.

  6. Bake the focaccia for 30 minutes until it turns a deep, golden-brown. Remove from the oven and let it cook for 5 minutes. Serve warm with a drizzle of olive oil and perhaps some fresh-cut tomatoes.