Focaccia Bread, homemade with rosemary, olive oil and sea salt
Prep time
Cook time
Total time
Home baked focaccia bread with rosemary leafs, olive oil and sea salt flakes. Delicious on its own, but also nice as a sandwich or with some soup
Recipe type: Bread
Cuisine: Italian
Serves: 2
  • 500 gr. (Biological) Wheat flour
  • 20 gr. Semolina
  • 1 Sachet dried yeast
  • 10 gr. Salt
  • 2 Spoons fresh rosemary leafs
  • 100 ml Olive oil extra virgin
  • 250 – 300 ml Lukewarm water
  • Sea salt flakes
  • Mixing bowl or Bread baking machine (only to mix)
  • Plastic wrap and tea towel
  • Baking tray
  • Baking paper
  1. Combine the wheat flour with the Semolina in a mixing bowl. Mix this with the dried yeast and the 10 grams of salt.
  2. If you use a baking machine to mix, then put all the ingredients from the step before in the baking machine. On top of it put 2 spoons of olive oil and 250-300ml lukewarm water.
  3. If you’re mixing by hand, then mix slowly 2 spoons of olive oil and 250-300 ml lukewarm water with the mix from the first step. Keep mixing until your dough feels smooth and elastic.
  4. When everything is mixed in the baking machine, get it out and put it back in the mixing bowl.
  5. Cover the mixing bowl with plastic wrap and set it aside on a warm place for 1 hour. The dough will double it’s size.
  6. Put the baking paper on a Baking tray and then the dough on it. You can also oil the baking tray and put the dough on it, but with baking paper the bread is much easier to remove from the baking tray when baked. Sprinkle a little oil on the dough and push the dough over the baking plate until it has a size of around 30 x 40 cm (11,8 inch x 15,8 inch)
  7. With your finger you can press dimples into the dough. Leaf the dough under a tea towel for 1 hour to rise again.
  8. Preheat the oven to 220 °C. After an hour, sprinkle some oil over the dough, then the rosemary leafs and the sea salt flakes. Be careful with the salt, if you use to much, the bread will taste much to salt, which is not nice (and not healthy).
  9. Bake the focaccia in the middle of the oven in 20 – 25 minutes or until golden.
  10. Let the focaccia bread cool down on a wire rack outside the oven.
Recipe by Cakes and Pumps at