Focaccia with Olives, Sundried Tomato and Rosemary

Serves 8 - 10

  • 500 grams Plain flour
  • 1 teaspoon salt flakes
  • 1½ cups warm water
  • 1½ teaspoons dried yeast
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons rosemary
  • 10 pitted olives, coarsely chopped
  • 20 grams parmesan, grated
  • freshly ground pepper


1. Preheat the oven to 180ºC (350ºF/Gas 4). 

2. Place the warm water and yeast in a small bowl and whisk gently until yeast is dissolved. Let it stand for a few minutes to activate.

3. Sift in the flour and salt into a large bowl. In a small jug combine yeast with warm water.

4. Make a well in the centre of flour and pour in 1/3 of the water/yeast mixture. Use a spatular to carefully mix until ingredients are combined. Pour in remaining liquid and form mix into a dough.

5. Turn dough out onto a clean bench and knead until dough smooth and elastic (ten minutes). It will be a little sticky but this is good - resist the urge to add more flour!!! 

6. Place dough into a lightly oiled a bowl and cover with plastic wrap - Rest in a warm spot until it's doubled in size - around 45 minutes to an hour.

7. Meanwhile chop semi dried tomatoes, rosemary and halve/chop olives. Grate a little parmesan cheese.

8. Turn the dough out onto an oiled, flat baking tray and scatter over toppings. Bake for 20-25 minutes until golden around edges. Serve warm!   


Foccacia with Olives, Sundried Tomato and Rosemary

Focaccia is really easy to make and I love to play around with different herbs and flavours. A good focaccia dough should be sticky before cooking. It also needs time to prove in a warm spot and be sure you oil the bowl and tray before baking.  

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