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[Recipe] Rosemary Garlic Focaccia

Reflecting on this week's lockdown cooking series, I'm definitely most proud of my Rosemary, Thyme & Garlic Focaccia topped with cherry tomatoes. It came out crispy on the outside and super fluffy on the inside without being too dense, and with a lovely infusion of flavor from top-notch extra virgin olive oil flavored with garlic and herbs. The recipe is super easy, and takes around 2 hours to complete (including 1 hour for the dough to rise).


-100-120ml extra virgin olive oil

-3 garlic cloves (finely minced)

-1 tbsp fresh rosemary (chopped)

-1 tbsp fresh thyme

-1/2 tsp ground black pepper

-2 and 1/4 tsp active dry yeast

-1 cup warm water

-1 tsp honey

-2 and 1/2 cup pizza flour (or all purpose flour)

-2 tsp sea salt

-Cherry tomato halves (optional) for garnish


  1. In a small pan, combined chopped rosemary, thyme, minced garlic & olive oil. Turn heat on low, stirring occasionally until fragrant (around 6-8 min).

  2. In a medium bowl, add warm water, active dry yeast & honey. Stir 3 times then let sit for 5 mins.

  3. Add 1 cup flour & 1/3 cup of the olive oil infusion. Mix until flour is wet. Let sit for 5 mins.

  4. Stir in remaining 1.5 cups of flour and salt, mix, then transfer to floured surface. Knead until smooth.

  5. Transfer to a bowl slick with olive oil, and cover with damp cloth. Let it rise for 1 hour.

  6. Preheat oven to 225 degrees Celsius (with fan).

  7. Generously oil up the bottom + sides of the tray or casserole dish you're using with some of the olive oil mixture. Make sure there's some left to drizzle on top later.

  8. Place risen dough into baking tray or casserole dish. I used a 9x8 inch dish for a thicker and floofier focaccia. Flatten out and use knuckles to punch in the dimpled texture.

  9. Drizzle or brush on the remainder of chunky olive oil infusion on top.

  10. Garnish with whatever you want - I used fresh rosemary & cherry tomato halves.

  11. Bake for 18-20 minutes. Take out, leave to cool for 15 mins, and enjoy!

Hope you love the focaccia as much as I do! Dip in olive oil and balsamico, or eat with creamy soups or pastas to your heart's content xx


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