Italian Focaccia

Italian Focaccia

This is a great recipe to serve your guests and it’s really easy. It’s made with a basic bread recipe and then left to prove in a shallow pan. You can then top it with whatever you fancy from a really simple rosemary and salt focaccia, to one with cherry tomatoes, olives or even roasted peppers. 

Cooking surfaces

BBQ Temperature


  • 1/2 of a batch of the basic bread recipe
  • 5 or 6 tbsp olive oil
  • 2 tbsp coarsely chopped rosemary
  • 1 to 2 tsp Maldon salt


  1. Prepare the basic bread dough and knock back.
  2. Cut into two pieces and stretch each piece to fit into a small non-stick baking tray (30x20cm). Alternatively leave as one piece and put into a bigger baking tray.
  3. Cover with a tea towel and leave to prove until doubled in size.
  4. Prod dimples into the dough with your finger tips (optional).
  5. Sprinkle on the rosemary and sea salt and then drizzle with the olive oil. The olive oil will pool in the dimples.
  6. Place into a preheated oven at 200C or a Big Green Egg at 220C for about 13 minutes or until the top is a lovely golden colour and the bottom crisp but not burnt.
  7. Remove from the oven and leave to cool on a cooling rack.

Now rip or slice it and serve. If you feel like it drizzle with some more oil or serve with a balsamic and oil dip. 

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