Focaccia (Mountain bread) Recipe

“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight.” —M.F.K. Fisher

There is an abundance of fresh herbs growing in the mountains of Spain, the main one being beautiful bushes of rosemary all over the hills which scream out Focaccia bread! So here goes…


  • 3 cups all-purpose flour (with a little extra for kneading)
  • 1tsp white sugar
  • 1tsp salt
  • 1tbs active dry yeast (7g packs work really well)
  • 1 cup water
  • 2tbs veg oil
  • 1 egg
  • 2tbs olive oil
  • 1 good  handful of rosmary  chopped super fine


Mix your 3 cups of flour, salt and yeast in a bowl and set aside. In a small saucepan heat the veg oil and the water until warm then add to your yeast mixture with the egg and rosemary  ( this will activate the yeast), mix with hands until the dough is coming together into a ball and comes away from the sides of the bowl.

Now for the best part, kneading the dough…. I love kneading I find is so relaxing and the longer you knead the better the bread. Place the dough on a floured surface and work the dough for about 10 mins, basically you are putting air back into the mixture, then place in a bowl and cover with a clean tea towel or clingfilm and place the blow in a warm place. Here in Spain we just place it in the sun for an hour, what your looking for is it to double in size.

Once risen, cut out a pice of grease proof paper to fit an 11 inch (28 cm) round tin place the dough on top and poke holes with a handle end of a spoon into the top of the dough and rub with the olive oil and sprinkle with the salt.

Bake at 400 degrees F (205 degrees C) for 30 mins, until golden brown, I would give it a check at 25 mins to be safe.

Eat warm and experience heaven 😉


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