The BEST focaccia EVER

I’ve been making this recipe for well over 4 years , it was one of the very first bread recipes I tried and and it’s absolutely my most favourite focaccia recipe.  My version is not your traditional focaccia, instead it’s a lot deeper and has a really soft texture. Trust me the taste is fantastic.

I found the original recipe in the Lakeland bread book. It’s very easy to make and perfect when you are just starting out.

The first few times I made it I followed the recipe from the book exactly. But, over the years, I’ve adapted it by changing the flour types and using a mix of 00 and strong white bread flour.  I’ve also added extra rosemary as I found with the quantities listed in the original recipe the taste of the rosemary did not come through enough for me.

When I make my version of this bread, we literally can’t get enough of it. So if you are slimming, this is not the recipe for you!

If you do make a batch and have some left over, try toasting it on a griddle pan. No need to add any oil, there’s already plenty in the bread.  Honestly, it’s fantastic.

Whether you eat it right out of the oven, or toast it the next day it’s fantastic with any pasta dish, or just on it’s own with some balsamic and olive oil.


Below is my recipe for a really tasty focaccia. For other recipes on my site please follow this link.

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Focaccia with rosemary

  • Servings: Makes 1 large loaf
  • Difficulty: easy
  • Print

This is my absolute favourite focaccia recipe. It's best served warm.

This recipe is adapted from a recipe in the  ‘Bread book from Lakeland‘.  You will need a 25cm cake tin which is about 4cm deep.  The Oven temp is 200 celcius or 180 fan.


    – For the dough
  • 250g of Strong white bread flour
  • 250g of 00 flour (sometimes called pasta flour)
  • 7g (about 1 tbsp) of fast-action yeast (if using fresh you’ll need 14g)
  • 4 medium sprigs of fresh rosemary stripped and chopped semi-fine
  • 1 Tbsp of sea salt (the crystal type)
  • 275 – 285ml of luke warm water
  • 2 tbsp of extra virgin olive oil
  • – For the topping
  • 1 sprig of rosemary stripped (for topping)
  • 1 tbsp sea salt
  • 1 tbsp extra virgin olive oil


  1. Pop all of the ingredients for the dough (except the water) into a mixing bowl and give them a little stir.
  2. Add 275ml of the water and bring the dough together with your hands keeping it in the bowl. If it feels dry then dribble in extra water until there is no flour left and the dough cleans the bowl.
  3. Tip out onto the work surface and knead for about 10 mins (it’s a sticky dough, so don’t panic, just work through it). At the end of the knead you should be left with a really nice shiny elastic dough.
  4. Make a ball with the dough and pop it back into the bowl. You can add a drop of oil at the bottom, but it’s really not necessary. Cover and leave to rise for 1 hour, or until doubled in size.
  5. After the dough has doubled in size, tip it back onto your work surface and knock back by repeatedly pressing the dough in on itself. Leave to rest for 10 minutes. Lightly oil your cake tin and press the dough into the tin. Don’t worry if it does not quite reach the edges, it will fill in. Cover and leave for another hour.
  6. When the hour is up, uncover and press with your fingers to make indents all over the dough. Re-cover and rest for about 30 minutes until it’s well risen. At this point you need to pre-heat your oven.
  7. Sprinkle the rosemary for the topping all over the dough, drizzle with the oil and then sprinkle on the salt. Place in the oven (in the centre) and bake for about 25 – 30 minutes until risen and golden. At the end of the bake remove from the oven and tin and cool on a wire rack.
  8. 9. Stand Mixer option – If using a stand mixer add all of the ingredients, including the 275ml of water and mix on slow for a few seconds. Increase the speed to about 4 and mix for about 5 minutes. Dribble in more water at the early stages of mixing if required. Once mixed follow from step 5 above.

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Bread, Baking and More

Lover of bread, baking and growing my own veg.

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