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Rosemary Focaccia Recipe

An easy, but impressive starter, this focaccia is perfect with our Honey & Mustard Dressing. Recipe created by Alison Henderson.


550g strong white bread flour
10g fine salt
5g sugar
300g warm water
7g sachet of dried yeast or 10g fresh
200ml Black & Gold original rapeseed oil


Stir together the flour, salt, sugar and yeast in a bowl and then add the warm water with 50ml oil.

Mix for 10 mins until you get a smooth dough.

Cover with cling film and put in a warm place to rise for 2 hours or until it reaches double the original size.

Put 50ml oil in a baking tray and put the dough in covering it with a wet tea towel. Leave to rest for half an hour in a warm place.

Put the oven on at 190°C while the dough is resting.

Now pour the dough over the tray about 1 cm high and make holes with your fingers. 

Pour the left over oil with some water in the holes, sprinkle the salt flakes and the rosemary on top and bake for 20 mins.

Tips: Definitely grow your own Rosemary. We have one in the garden which is almost like a tree; a great addition to potatoes, or leek and potato soup. You can freeze the bread-just re-heat with a splash of oil on the top. If the Rosemary crisps or browns a little, just remove and pop fresh in for a lovely display.