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Effortless Focaccia



For 8-10 servings

  • 500 g  (3¾ cups) all purpose flour or bread flour

  • 10 g / 1 very full tablespoon instant yeast or quick rise yeast 

  • 2 tsp salt

  • 1 tablespoon olive oil 

  • 450 mls (1¾ cup) COLD water

  • 3 tablespoons good olive oil for drizzling Just drizzle as much as you feel comfortable with on top

  • 2 tablespoons fresh rosemary

  • sea salt flakes or crystals for scattering 



  1. In a large mixing bowl combine the flour, yeast and salt then add 1 tablespoon of olive oil.

  2. Add the water and mix well until you can see no more dry flour and you have a wet, slightly lumpy looking mess.

  3. Cover with cling wrap or lid and leave on the kitchen counter for a minimum of 7 hours and a maximum of 9 hours. Do not refrigerate and do not leave anywhere really warm

  4. When the dough is ready preheat your oven to 200 degrees (C) fan-force and line a cake pan or brownie pan with parchment paper. (any pan from 8 x 8 inch to 8 x 12 is fine. 

  5. When the oven is at temperature, scrape the dough out of the bowl and into the pan. It will be clingy and sticky but that is normal.

  6. Once it's all in the pan, flatten it out so it's as even as you can get it all over, then using fingers dipped in olive oil, make dimples all over the top.

  7. Drizzle over the olive oil (be as generous as you feel comfortable with) and sprinkle on the rosemary and salt.

  8. Place in the preheated oven and bake for about 37 - 40 minutes.

  9. When done it will be starting to go golden brown in places on the top. 

  10. Remove from the oven, lift out using the paper as handles and place on a cooling rack.

  11. Leave to cool for at least 15 minutes before cutting.

NOTE: If you are using block yeast (not dry), dissolve it in the water first and than add your olive oil, salt and flour!

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