Rosemary Focaccia Bread

I love making bread for my family. Whenever I make any sort of bread, it usually is a bit hit at home.

This Rosemary Focaccia bread is surprisingly simple to make and so wonderfully tasty. It is soft and chewy at the same time. And the combination of the Olive oil and rosemary is just divine.

It is really easy to put together and requires just a handful of ingredients. The only thing that you need is a bit of patience as you wait for the yeast to work its magic through the dough.

The Olive oil infused through the dough and brushed on top before baking gives an amazing texture and flavour.

I made this using our outdoor pizza oven, but this can also be made with a regular oven.

You can use fresh or dried rosemary. I used dried rosemary this time. You can eat it straight up or make a sandwich or use it to soak up some yummy gravy. Feel free to add whatever herbs you prefer. No matter how you customize it I hope you give this simple but classic flatbread recipe a go.


Bread flour – 2 cups

Semolina – ¼ cup

Dry yeast – 7gms (1pkt)

Warm water – 1 ¼ cup

Sugar – 1 teaspoon

Olive oil – ¼ cup plus a little extra

Rosemary – fresh 2-3 sprigs,

         dried 2 teaspoons

Salt to taste


  1. In a bowl combine the yeast, sugar and warm water. Set aside and allow the yeast to bubble up.
  2. Measure out the bread flour and semolina in a large bowl and add salt.
  3. Once the yeast is ready, pour it into the bread flour and semolina mix, add most of the ¼ cup of olive oil and combine. I used my stand mixer for this, but this can also be done by hand.
  4. Once thoroughly incorporated (you might need to add some water at this stage), it should yield a soft and sticky dough mix.
  5. Coat the dough mix with a bit of olive oil and set aside in a warm place for about 30-45 mins, allowing the yeast to work and the batter to double in size.
  6. Turn the dough onto a lined baking tray and begin pressing it out with your fingers until evenly spread with the dough being about a centimetre thick.
  7. Let the dough rest for another 10 mins and then make dimples with your fingers all the way though the dough.
  8. Brush the remaining olive oil and sprinkle the rosemary on the top.
  9. Place in a preheated oven at 200 degrees Celsius for about 15-20 mins.
  10. If putting it in a pizza oven, it will take about 5 mins at a temperature of about 250 degrees Celsius.


23 thoughts on “Rosemary Focaccia Bread

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  1. Looks yummy! By the way, I was going to try making your Low Carb Almond Loaf. However, I couldn’t find Almond Meal in my grocery store, only Almond Flour. So I will try the health food store soon! 🍂🍁


    1. You can use Almond flour. Will paste a description below which explains that they are both pretty much the same thing.

      Almond meal and almond flour are both finely ground almonds and there is no official difference between the two products. The terms can be used interchangeably. … Almond meal can be blanched (skins removed) or unblanched, while most products labeled almond flour are blanched.

      Liked by 1 person

  2. I have some rosemary oil that my coworker brought back from Panama. I had plain bread, and dipped the bread in it. So I’m sure this taste great with the rosemary infused in.

    Liked by 1 person

  3. Fresh soft bread and rosemary, you hit my weaknesses. I liked the pictures and how few ingredients, I am not familiar with Semolina, and I’ve never tried to make bread except with a machine. I should try your recipe, I bet it will be wonderful with my wife’s homemade jams. Tiny spelling error in second sentence I hope you don’t mind me mentioning. Thanks also for visiting my blog. – Dave

    Liked by 1 person

    1. It is a really simple and easy recipe but so good. You should find semolina in a regular grocery store. I hope you do try it. Your wife’s homemade jams – sounds good.
      Thankyou for letting me know about the spell error. Much appreciated.

      Liked by 1 person

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