Rosemary foccacia


The smell of the pizza dough raising, of the foccacia straight out of the oven… I love it but we rarely take time to do it from scratch. It is a shame because it is really quick and easy, the only bummer is the raising time but you can do it the morning for lunch or dinner. So today, I decided I’m doing it. Pizza dough from scratch and focaccia with fresh rosemary on top. YES.


I ate it dipped in hummus… But eat it as you like, plain or with a delicious dip. The rosemary is subtle but it gives it a nice little twist.


Rosemary foccacia :

  • 270g flour
  • 20g sugar
  • 5g dried yeast
  • 5g salt
  • 250ml lukewarm water
  • Fresh rosemary
  • Garlic powder
  • Olive oil

In a bowl, add flour, sugar, salt and yeast. Mix with a wooden spoon. Add water and continue to stir with the wooden spoon until you get a sticky dough ball.

Transfer on a floured surface and knead for 5 minutes until it is smooth and not sticky anymore (add more flour if needed). Put in a back in a bowl, oil the surface of the dough slightly. Cover with a were clothes and let it raison for 1 hour at least.

Preheat the oven at 240°C (460°F).

Get rid of the air in the dough by punching it. Transfer on a baking sheet with parchment paper. Flatten the dough with your finger until you get the shape and thickness you like. Add a good drizzle of olive oil on it, add finely chopped rosemary and garlic powder.

Add more holes in the dough with your fingers. Lower your oven temperature to 210°C (410°F) and bake for 30 minutes.

As soon as you take it out of the oven, drizzle some more olive oil on top.