This tasty and indulgent focaccia bread is perfect for sharing.

  • Serves: 2 people
  • Prep time: 110 minutes
  • Cooking time: 25 minutes
    • Italian
    • Dairy Free
    • Vegetarian

    Orange & Rosemary Focaccia

    Recipe Information

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    250g Strong White Flour

    7g Sachet Yeast

    12g Squeezy Honey

    1 x Orange

    18 x Olives of your choice

    1 tsp Genovese Pesto

    180ml Olive Oil

    1 tsp Salt

    3 Cloves Garlic, peeled and chopped

    5g Fresh Rosemary leaves, chopped

    Sea Salt

    Black Pepper

    32 x 17cm Baking Tray


    Place the yeast and the honey in a bowl and add 80ml warm water.

    Mix and allow to stand for 15 minutes for the yeast to work – it will start to look frothy.

    Put the flour and a teaspoon of salt into a bowl and whisk.

    Then add the yeast mix, 30ml olive oil and 100ml warm water.

    Using your hands, mix to form a dough.

    On a floured work surface knead the dough for 5 minutes until you have a smooth dough.

    Put into a bowl, cover with cling film and allow to prove in a warm place for an hour, until it is doubled in size.

    Lightly grease the tray, then press the dough into the tray.

    With your finger, press 18 holes in the dough – put an olive into each indentation.

    Grate the zest from the orange, mix with 70ml olive oil and the chopped garlic and rosemary.

    Pre-heat the oven to 200°C/400°F/Gas Mark 6.

    Brush this mix over the bread and put aside in a warm place for 30 minutes to prove.

    Sprinkle the dough with sea salt and bake for 20-25 minutes.

    Meanwhile, juice the orange, whisk with the pesto and the remaining oil, then season with black pepper.

    Serve alongside the baked bread.