Rosemary, Garlic & Sea Salt Focaccia Bread

Sarah L Samuels
Aug 22
3 min read

We were having bolognaise for dinner and I forgot to buy some garlic bread so I decided to make some focaccia instead. I had some dried rosemary in the cupboard and some garlic so I decided to use this and some sea salt in this recipe.

This dough is quite wet so don’t be tempted to add more flour to the recipe it should be like this to get the delicious texture of focaccia. I always make my bread in my stand mixer with the dough hook attachment - it makes this dough easier to deal with and produces excellent results.

This is my version of this classic Italian bread and it is equally delicious as an accompaniment to a pasta dinner or with a picnic lunch.

Jump to recipe

Place the flour, yeast, salt and olive oil in the bowl of a stand mixer fitted with the dough hook attachment.

Add the water and mix until all the ingredients are combined.

Set a timer for 10 minutes and keep mixing on a medium speed. It will look very wet but this is how it should look. Do not add any more flour.

After 10 minutes the dough will be coming away from the sides of the bowl but still wet.

Transfer the dough, using a dough scraper, to a large oiled bowl and cover with clingfilm.

Leave to prove for about 2 hours or until doubled in size.

Once proved take a baking tin roughly 20cm x 23cm and add 2 tbsp of olive oil and brush this all over the bottom and sides of the tin.

Transfer the dough into the tin and with your fingers spread the dough to the edges of the tin.

Cover with cling film and leave to prove for another 45 minutes.

Pre-heat the oven to 220°C (200°C fan), then brush 1 tbsp of olive oil over the surface of the bread and using your fingers make deep dimples all over the surface. Make sure they are deep and reach the the base of the tin.

Sprinkle the sea salt, rosemary and garlic all over the top of the dough.

Bake for 30 minutes until golden brown then brush the top with 1 tablespoon of olive oil.

Rosemary, Garlic & Sea Salt Focaccia Bread

Sarah’s servings: 15

Sarah’s skill: Medium

Baking time: 30 minutes

INGREDIENTS

500g strong white bread flour

7g dried yeast

7g salt

45g olive oil

350ml tepid water

4 tbsp olive oil, for greasing and topping

1 tsp sea salt

1 tbsp rosemary, dried or fresh

3 cloves garlic, chopped finely

METHOD

Place the flour, yeast, salt and olive oil in the bowl of a stand mixer fitted with the dough hook attachment.
Add the water and mix until all the ingredients are combined.
Set a timer for 10 minutes and keep mixing on a medium speed. It will look very wet but this is how it should look. Do not add any more flour.
After 10 minutes the dough will be coming away from the sides of the bowl but still wet.
Transfer the dough, using a dough scraper, to a large oiled bowl and cover with clingfilm.
Leave to prove for about 2 hours or until doubled in size.
Once proved take a baking tin roughly 20cm x 23cm and add 2 tbsp of olive oil and brush this all over the bottom and sides of the tin.
Transfer the dough into the tin and with your fingers spread the dough to the edges of the tin.
Cover with cling film and leave to prove for another 45 minutes.
Pre-heat the oven to 220°C (200°C fan).
Brush 1 tbsp of olive oil over the surface of the bread and using your fingers make deep dimples all over the surface. Make sure they are deep and reach the the base of the tin.
Sprinkle the sea salt, rosemary and garlic all over the top of the dough.
Bake for 30 minutes until golden brown then brush the top with 1 tbsp olive oil.