Rosemary and garlic/ feta and olive focaccia

Focaccia is a type Italian yeast bread baked in flat sheet pans, flavoured with olive oil and traditionally topped with herbs.

Note: With this recipe you can decide what toppings work best for you. It is always nice to add some lemon zest for extra flavour.


  1. Dissolve the yeast in 400g warm water and wait about 5 minutes.
  2. In a medium size mixing bowl, combine the Eureka White Bread and Whole Meal flour. Add the yeast mixture in 1/2. Pulse until a rough ball of dough forms, moist but not too sticky.
  3. Let the dough rest for 10 minutes. Add the 12g salt and 2 tbsp olive oil.
  4. Fold the dough for about 8 minutes to combine the salt and olive oil and into the dough and until soft and smooth.
  5. Rub some olive oil over the dough. Cover the dough with a damp cloth and leave in a warm place for 30 minutes.
  6. While waiting for the dough to rise pre-heat the oven to 190 °C. Cover the bottom of your flat sheet baking pan with baking paper.
  7. Punch down. After 30 minutes gently fold the dough from side to side to let some air out. (Only fold once on each side!)
  8. Using your fingertips coax and stretch the dough to cover the bottom of the pan; it may not reach all the way to the edges. Cover with a damp cloth and let it rise for 20 minutes in a warm place.
  9. When the focaccia has puffed up a little in the pan, sprinkle the rosemary evenly over the surface. Using your fingertips, dimple the surface of the focaccia all over. Drizzle the garlic and 2 tbsp olive oil over the surface. Sprinkle the loaf with 3 pinches of flaky salt.
  10. Place the focaccia in the oven and bake for 25 minutes checking after 15 minutes or until golden brown.
  11. Using a spatula, remove the bread from the baking sheet and place on a cooling rack to cool slightly. Focaccia is best eaten when warm, but it is also perfectly fine at room temperature.
  12. Serve with some fresh olive oil on the side!


  • 450 g Eureka Mills White Bread Flour
  • 400 – 430 g Luke Warm Water
  • 60 g Eureka Mills Whole Meal Flour
  • 12 g Salt
  • 2 tbsp Fresh Rosemary
  • 1 tsp Flaky Salt
  • 2 tsp Crushed Garlic
  • 5 tbsp Olive Oil
  • 10 g Yeast

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