Focaccia with Roasted Garlic and Rosemary


This is a really simple focaccia recipe, packed full of flavour with a lovely texture.  It’s a great way to use my Roasted garlic purée.

This bread carries flavour really well, so use your favourite herbs and toppings.  It’s also a great bread to bake on the BBQ or wood fired oven.


400g Strong white bread flour

100g Fine semolina or bread flour

tsp Fine sea salt

7g Dried yeast

1/2 tbsp Caster sugar

300ml lukewarm water

Olive oil

A few sprigs of fresh rosemary

2 heaped tsp roasted garlic purée

Maldon sea salt flakes


Place the flour and fine sea salt into a large mixing bowl and make a well in the centre.  In a jug, mix the water, yeast and sugar together and leave for a few minutes until it becomes ‘foamy’.

Slowly pour the contents of the jug into the well you made in the flour, and slowly combine by bringing in the rest of the flour with a fork.  Once the flour and liquid are combined begin to knead vigorously for about 5 minutes until the dough is smooth.

Place the dough in a lightly oiled bowl, sprinkle with a little flour, cover with a damp tea towel or cling film and leave it somewhere warm (you kitchen counter is fine) to double in size.  This should take between 30 – 45 minutes.  As long as you use fresh yeast, there should be no problem in getting your dough to rise.

Knock the air out of the dough and then press it into a lightly oiled baking tray measuring roughly 9″ x 12″ so that the base is completely covered.  Now generously drizzle olive oil all over the surface of the dough and add little dots of the roasted garlic purée.  Sprinkle over the rosemary and then, with the tips of your fingers, make lots of little dimples all over the surface, working all the flavours into the dough.


Cover with cling film and leave to prove for a further 20 minutes.  Preheat your oven to 220˚C so you’re ready to bake as soon as the dough is ready.

Sprinkle the dough with sea salt flakes and bake for 20 minutes.  Slide the bread onto a cooling rack and, while still warm, drizzle with a little more olive oil.  Allow to cool for a few minutes.  It’s fabulous eaten warm, dipped in olive oil and balsamic vinegar, or sliced to accompany a favourite pasta dish.


K x

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