Rosemary Focaccia

Rosemary Focaccia

Freshly baked focaccia with crumbled cheese and chopped rosemary gives an amazing Mediterranean flavour to the entire meal. Enjoy the bread as it is or with a dollop of butter.


Step 1
  • Heat the oven to 175°. Crumble the yeast into a bowl. Pour in the water and stir until the yeast dissolves.
Step 2
  • Add in sugar, salt and most of the flour. Put aside about 25 g of the flour for baking. Knead dough vigorously. Cover the dough and let it rest for about 30 minutes.
Step 3
  • Place the dough on the floured countertop and continue kneading. Roll the dough from the lightly floured countertop till about 30x35 cm in size.
Step 4
  • Crumble in the cheese. Spread cheese and chopped rosemary on half of the dough. Fold the other half of the dough over.
Step 5
  • Move the dough onto a sheet of baking paper. Place the dough with the baking paper on a bakingtray, about 30x35 cm in size. Let rest covered for about 1 hour.
Step 6
  • Poke some deep holes in the dough and drizzle some oil in them. Decorate with rosemary sprigs. Bake in the middle of the oven for about 25 minutes. Allow the bread to cool on the baking rack before cutting.


350 ml
25 g
Granulated sugar
1 tbsp
Coarse salt
¾ tbsp
Wheat flour
950 g
100 g
Olive oil
1 tbsp
Sprigs of Fresh rosemary