• Rhianne Jacklin

Garlic and Rosemary Focaccia Recipe

Updated: Mar 10

Scroll down for our Rosemary and Garlic Focaccia recipe, it's so delicious and really easy to make!

Time: 2 - 3 hours (including rising)

You'll need:

  • 120ml Extra Virgin Olive Oil

  • 2/3 Large Garlic Cloves - crushed

  • 235ml Warm Water

  • 315g Plain Flour

  • 7g / 2tsp Yeast (We used Hovis Fast Action)

  • Fresh Rosemary

  • 1 tbsp Honey

  • Salt

  • Pepper


  • Choosing the right extra-virgin olive oil is really important, as you'll be able to taste it once the focaccia is cooked. We use Filippo Berio (found in most supermarkets) as it tastes good and it's not too expensive!

  • We prefer to use fresh rosemary from the garden as it gives a really fresh taste. Pick a small handful and chop finely - don't worry about measuring them

  • You can substitute fresh herbs for dried if necessary

  • Crack some rock salt over the bread once it's cooked!


  • Put the Olive Oil, Garlic, Rosemary and Pepper in a pan and cook over a medium heat for up to 10 minutes, until infused. Be careful not to burn the garlic!

  • Combine Water, Yeast and Honey in a bowl. Add the flour and roughly half of the infused oil. (You will use the rest of the oil mixture later, and don’t worry if the oil is still warm!)

  • Scatter some plain flour on a work surface and start kneading the dough until smooth (this takes roughly 10 minutes). Depending on how much oil you added earlier, your dough might be quite sticky at this point. If your dough sticks to the surface and is quite difficult to knead, keep scattering plain flour until it's easier to work with. Don't worry if you feel like you're adding a lot of flour, it doesn't change the taste of the focaccia

  • Once the dough is smooth, leave in a proofing bowl covered with a clean tea towel for one hour

  • After the hour is up, your dough should have risen at least twice its original size. Pop your oven on to 220°c

  • Whilst the oven is warming up, transfer your dough to a greased and lined baking tin

  • Make indents with your fingers or the back of a utensil before pouring over the remaining infused oil

  • Bake for 15 - 20 minutes until slightly golden

  • Leave to cool down and enjoy!



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