Rosemary, black olive and garlic focaccia

Homemade focaccia is impressive and easy to make! Nici Wickes' focaccia recipe is fantastic sliced and shared as a gourmet starter, or as a delicious accompaniment to a midweek family meal

By Nici Wickes
  • 3 hrs cooking
  • Makes 1
  • Print


  • 500 millilitre warm water
  • 1 1/2 tablespoon Edmonds active yeast
  • 1 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 570 gram high grade flour
  • rosemary sprigs
  • black olives, chopped
  • garlic, thinly sliced
  • olive oil and flaky salt


  • 1
    Put the water, yeast, salt, sugar and 1 tbsp of the flour into a large mixing bowl, stir together, cover and leave for 10 minutes.
  • 2
    Add the remaining flour, rosemary, olives and garlic, mixing until smooth. Cover the bowl with a damp cloth and set aside for at least 45 minutes or even up to 2½ hours to rise (see recipe tip below for fast-rising).
  • 3
    Preheat oven to 220ºC. Oil a large, shallow roasting dish.
  • 4
    Scrape the risen dough into the oiled dish and with oiled hands, spread it out evenly. Dimple the top with your fingers and sprinkle with salt.
  • 5
    Bake for 15 minutes or until risen and golden brown. Brush with more oil if you wish and serve warm.


  • This is a no-knead method for baking bread which makes it super-fast to make! - A fast way to rise dough in a hurry (30-45 mins to double in size) is in a warm car or in an oven preheated to 50ºC. Place the bowl on a folded tea towel on a rack and leave the oven door open.

read more from