Organic Tuscany Cookbook

Rustic Focaccia

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An easy but unusual focaccia recipe which makes a rustic-textured, half wholewheat bread. Ideal to eat with cheeses and salad.

Prep time: 20 mins | Total time: 1 hour 30 mins | Servings: 10


Makes 2 medium oven trays of foccaccia

  • 500 g (1 lb) all purpose (plain) flour
  • 500 g (1 lb) wholewheat flour
  • 20 g (2/3 oz) fresh yeast
  • 1 cup olive oil
  • salt
  • rosemary - 3 large sprigs worth, removed from stalks


  • Crumble the yeast into a large mixing bowl with the flour.
  • Add a good pinch of salt and drizzle in half the olive oil. Mix well.
  • Add warm water until you achieve a soft but not sticky mixture which you can work with your hands.
  • Knead well for 10-15 minutes.
  • Leave to rise in a warm place, covered, for an hour or two.
  • Brush olive oil onto your oven sheets, roll out the dough to about a 1 cm (half-inch) thickness and leave to rise again for an hour.
  • Make dimples in the dough with your fingertips.
  • Brush with the remaining oil and sprinkle with salt and the rosemary.
  • Bake in a preheated oven at 220°C/425°F for around 10-15 minutes until crusty outside, cooked through but still soft inside.


  • Instead of rosemary, use sliced onions or even very finely sliced potatoes and rosemary. Mmm!
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