Olive & Rosemary Focaccia

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Prep 25min (+ 1hr 30min proving time)Bake 25minMakes 8-10 serves

Predecessor to the modern pizza, focaccia is a simple Italian flatbread that was associated with Christmas Eve and Epiphany for many centuries. This savoury version, studded with fragrant rosemary and mixed olives, makes a fabulous accompaniment to a cheese board, picnic spread or soup.


  • 600g (4 cups) strong bread or pizza flour, plus extra to dust
  • 3 teaspoons instant dried yeast
  • 2 teaspoons salt
  • 330ml (1⅓ cups) luke warm water
  • 2 tablespoons olive oil, plus extra to grease and 2 tbsp to drizzle
  • 150g mixed olives
  • 2 tablespoons fresh rosemary leaves
  • sea salt flakes, to sprinkle


  1. To make the dough, combine the flour, yeast and salt in a large bowl and make a well in the centre. Combine the water and oil, add to the flour mixture and use a wooden spoon and then your hands to mix to a soft dough.
  2. Turn the dough onto a lightly floured surface and knead for 5-8 minutes or until it is smooth and elastic and springs back when you push your finger into it. Place the dough in an oiled bowl, turning it to coat lightly with the oil. Cover with plastic wrap and place in a warm, draught-free place for 1 hour or until doubled in size.
  3. Line a large baking tray with baking paper.
  4. Knock back the dough by punching it in the centre with your fist. Turn the dough onto the lined tray and use your hands to press down on it, and to pull and stretch it to form a rough rectangle about 20 cm x 30 cm and 1.5 cm thick. Use your fingertips to press into the surface of the dough to form dimples.
  5. Press the olives and rosemary into the surface flatbread. Drizzle with the extra olive oil and then sprinkle with the salt.
  6. Set aside in a warm draught-free place for 30 minutes or until risen slightly.
  7. Preheat the oven to 220°C (200°C fan-forced).
  8. Bake in the centre of the preheated oven for 25 minutes or until golden and cooked through. Serve warm or at room temperature.

Baker's Tips

  • This focaccia is best eaten the day it is baked.

This recipe is from Anneka's SBS Food online column, Bakeproof: Yeast-leavened FlatbreadsCLICK HERE for more Bakeproof recipes.

Photography by Alan Benson.