Rustic Focaccia

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Rustic Focaccia

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 10

Rustic Focaccia

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


    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


  1. Crumble the yeast into a large mixing bowl with the flour.
  2. Add a good pinch of salt and drizzle in half the olive oil. Mix well.
  3. Add warm water until you achieve a soft but not sticky mixture which you can work with your hands.
  4. Knead well for 10-15 minutes.
  5. Leave to rise in a warm place, covered, for an hour or two.
  6. 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.
  7. Make dimples in the dough with your fingertips.
  8. Brush with the remaining oil and sprinkle with salt and the rosemary.
  9. 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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