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How To Bake Rosemary Bread

How To Bake Rosemary Bread

Rosemary and onion focaccia bread is delicious served with cold meats and cheeses, or eaten straight from the oven with an olive oil and balsamic vinegar dip. Joanna Smith, chef at the Kent Cookery School, shows you how to make it in this step by step guide.


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210° c  -  410° f


  • 350 g strong white bread flour
  • 7 g fast action yeast
  • 25 g sugar
  • 6 g salt
  • 220 ml warm water
  • 30 ml olive oil (for the dough)
  • 2 olive oil (to mix with the onion)
  • 1 small red onion, slices
  • 3 rosemary sprigs
  • 2 tsp sea salt (to sprinkle on top)


Mix the flour, the yeast, the sugar and 6 g of salt in the bowl of an electric mixer. Turn the mixer on and add the warm water and 30 ml of olive oil. Slowly increase the speed of the mixer until all the ingredients have combined into a smooth elastic ball; this should take about 10 minutes.

Scrape down the sides of the bowl and rub the dough in a little olive oil to stop it sticking as it rises, then cover with cling film and leave it in a warm place for about an hour until it has doubled in size and has a springy texture.

Scrape the dough out of the bowl onto a lined baking sheet, coat your hands in a little olive oil, then gently smooth the dough out. Leave the dough in a warm place for its second prove; it should double in size again.

Once it has had its second prove, prod it all over with outstretched finger. Mix the sliced onion, rosemary and 2 tbsp of olive oil; scatter the mixture over the dough and sprinkle with a 2 tsp of sea salt.

Bake in an oven pre-heated to 210 degrees Celsius for 10 minutes. Open the door after 10 minutes to let out the hot air, then turn it down to 180 degrees and cook it for a further 15 minutes.

Serve with an olive oil and vinegar dip, or with cold meats.