Herb Focaccia

Difficulty: Easy-Medium

Serves 6

I feel like focaccia has kind of dropped off the radar a bit since the nineties; when I was a kid, it was all the rage! It seems to have been replaced by turkish bread in recent years and I’m not entirely okay with that. While still tasty, turkish bread is a poor man’s focaccia and still relatively difficult to track down at a store. I decided to try my hand at it and it’s actually not too hard to make a really tasty, wonderfully textured loaf of focaccia!


  • 7 grams dry yeast
  • 1 1/3 cups warm water
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon mixed dried herbs
  • 1 teaspoon salt
  • 3 cups bread flour
  • 1 cup plain flour
  • 1 tablespoon olive oil
  • Fresh chopped rosemary


  1. In a large bowl, combine the yeast and warm water before adding the onion powder, garlic powder, mixed herbs and salt.
  2. Sift in the flours and knead well until combined before adding the oil and kneading some more.
  3. Remove from the bowl and knead on a clean surface for a few minutes before rolling into a ball.
  4. Place in a clean bowl and lightly cover with more olive oil. Roll the ball around and coat with oil before covering with cling wrap.
  5. After allowing to rise for one hour,remove from the bowl and knead on a clean surface for a few minutes.
  6. Preheat the oven to 250°C and grease an oven dish.
  7. Shape the dough into a rectangle, about 2-3cm high and place into the baking tray to rise for 10 minutes.
  8. Allow to cook for about 5 minutes before adding the rosemary and a little more salt.
  9. Place back in the oven for a further 10 minutes or until the dough has turned golden.
  10. Remove, slice and serve warm.