Freshly Baked Focaccia

September 10, 2018

Soft and chewy focaccia flavoured with wild rosemary and olive oil. The nice crispy crust gives an added crunchy bite.

  • Prep: 1 hr
  • Cook: 20 mins
  • Yields: Serves 10


500g Waitrose Duchy organic plain flour , plus extra for dusting

7g dried yeast

10g salt

5g sugar

300ml lukewarm water

75ml extra virgin olive oil

10g Waitrose Cooks’ ingredients Wild rosemary


1In a bowl, place sugar in water then add yeast and leave for a few mins.

2In another bowl, weigh the flour and add salt.

3Pour mixture into flour and work until dough comes together.

4Knead for about 5 mins until dough is a soft and springy.

5Transfer dough to an oiled bowl, cover with a tea towel and allow to prove for about 30 mins or until doubled in size.

6Meanwhile, preheat oven to 180°c and soak the rosemary in half the olive oil.

7Once the dough has risen, knead by hand for a min then place on a baking tray.

8By using the fingertips, slowly press down to create little wells and pour rosemary and olive oil mixture over dough.

9Bake for about 20 minutes until top is golden brown.

10Drizzle with remaining olive oil and serve.