Rosemary and Sea Salt Focaccia

Every now and then at Pebble Soup HQ, one of us bakes a new bread recipe. None of the conventional loafs something a little different. Previously he cooked an Injera, so I answered with another flat bread, an Italian one this time: Focaccia.

Focaccia is very similar to pizza dough. Its aspect is created via a technique called dotting, bakers use two fingers to create holes in the dough.  It contains olive oil, is topped with salt and herbs usually rosemary. I picked focaccia for three reasons:
  1. In a attempt to create a kitchen garden, I planted some herbs, Rosemary is one of them
  2. Concomitantly, we had a family commemoration during which I couldn't help thinking about  rosemary, the emblem of remembrance, a symbol of love and fidelity. Anne of Cleves is said to have worn some in a wreath when she married  Henry VIII.
  3. Jeanne at Cooksister! wrote this wonderful post about remembrance and rosemary.
Focaccia is rather easy to bake, though mine was a disaster as I left it too long in the oven and forgot to add oil to the dough. If it is really true that rosemary helps remembering, I think that the plant in the garden is indeed far too small, it will definitely be put to got use.

Rosemary and Sea Salt Foccicia

  • 500g/1lb 2oz strong white bread flour, plus extra for dusting
  • 2 tsp salt
  • 10 black olives
  • 4 garlic gloves finely chopped
  • 1 x 7g/⅛oz sachet fast-action dried yeast
  • 80ml/3fl oz olive oil plus extra for drizzling
  • 150-250ml/5-9fl oz warm water
  • 1 bunch fresh rosemary
  • large pinch sea salt


1 Mix together the flour, salt, yeast, garlic, then add the olive oil, plus enough warm water to make a soft but not sticky dough. The dough should feel quite loose and not tight and difficult to knead
2 Work the dough for 10-15 minutes and leave  in a bowl covered in a warm place to rise for 45 minutes
3 Thin the daough and kned lightly again, Roll out to an oval shape
4 Place on greased baking sheet cover and leave to rise for another 30 minutes.
5 Preheat the oven to 200C. Make indentations with your fingertips all over the top. Drizzle oil on the top, sprinkle with rock salt and rosemary.
6 Bake for 25 minutes until golden. 



Karen S Booth said...

This is a PERFECT recipe for me Solange and I LOVE the addition of herbs in it! Thanks so much for entering this recipe into Herbs on Saturday! Karen

Solange Berchemin of Pebble Soup said...

I'll certainly cook this again, it is great if you have a few or more people around. Thank you for leaving a comment



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