Rosemary & Salt Focaccia Bread

Our recipe pick this week is from Belinda Barber, one of our very own Superette customers. There’s nothing like fresh hot bread out of the oven – and this one is definitely worth trying! For more recipes from Belinda, follow her dedicated baking page on Instagram: @bakingwithbjb


  • 350gm warm water
  • 2 tsp dried instant yeast
  • 1 tbsp extra virgin olive oil
  • 500g bakers or high grade flour
  • 1 tsp Flaky sea salt plus extra for sprinkling
  • Sprigs of fresh rosemary


  • Add the yeast to the warm water and mix until fully dissolved. Set aside
  • In a large bowl add the flour and sea salt and mix. Add the olive oil and yeast mix and combine well. The mixture will be very sticky
  • Place onto a well floured surface and knead for a few minutes
  • Transfer the dough into a large greased bowl, loosely cover with greased plastic wrap and a tea towel. Leave to prove in a warm place until double in size (approx. 1 hour)
  • Knock down dough then transfer onto a prepared baking tray (I line mine with baking paper) and form into desired shape
  • Leave to prove for another 30 minutes in a warm place with just the tea towel on top
  • Preheat oven to 200°C
  • Poke indents randomly over the dough and stick small sprigs of the fresh rosemary in them. Drizzle with oil (and lightly brush entire surface to coat dough so it browns) and sprinkle with as much or as little flaky sea salt as you desire!
  • Bake for 20-30 minutes until golden brown
  • Allow to cool for 5 minutes then transfer to a wire rack
  • Serve warm or allow to cool completely

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