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Easy Rosemary Focaccia Bread

Helen Buxton
When you’re having the kind of meal that is crying out for bread to go alongside it, why not make your own? This no-knead rosemary focaccia bread takes just one hour to make from start to finish.


  • ½ teaspoon sugar
  • ¾ cup 175ml warm water
  • teaspoons rapid-rise / fast-acting yeast
  • cups about 240 grams strong bread flour
  • ½ teaspoon salt
  • 2 tablespoons olive oil plus extra for drizzling and dipping
  • about 2 tablespoons fresh rosemary chopped
  • balsamic vinegar optional – for dipping!


  • Preheat the oven to 205C / 400F
  • Pour the water on top of the sugar in a large bowl, then swirl to dissolve the sugar.
  • Add the yeast and swirl again, then leave for 5 minutes to dissolve.
  • Add one cup of the flour to the sugar/water/yeast, along with the olive oil, and stir with a wooden spoon until all the flour is combined.
  • Add the rest of the flour and stir vigorously until a ball of dough forms.
  • Add a tiny bit more flour if the dough is still really sticky. Then, with floured hands, turn out onto a well-floured board or clean work surface and fold in about half of the rosemary.
  • Press the dough into a pan or skillet (about 10 x 7 inches or equivalent, or 8 inches in diameter), pushing it right to the edges.
  • Push your thumb into the dough in a few places to make indentations, then sprinkle over the rest of the rosemary and drizzle over a bit more olive oil (roughly a tablespoon).
  • Bake for about 20 minutes or until the bread is golden and has pulled away from the sides of the pan.
  • Serve warm with a dish of olive oil and balsamic vinegar (optional but highly recommended!).