Make our Salty Rosemary Focaccia

Something Jason loves to bake is bread. He really enjoys experimenting with yeast and proving, and is a bit of a master at it. He makes all different kinds of bread and last week he made his Salty Rosemary Focaccia. Lots of you were asking for his recipe when I shared the process on Instagram, which we were both pleasantly surprised by! Not only is his focaccia recipe easy to make, it tastes so delicious. There is just something so special about the combination of fresh rosemary, sea salt flakes and lashings of olive oil... Read on for the ingredients and steps.


Smor Store Salty Rosemary Focaccia Recipe



  • 3 1/2 Cups of all purpose flour 
  • 1 sachet of active-dry yeast (7 grams)
  • 1 1/3 Cup of warm water 
  • 1/4 Cup extra virgin olive oil, plus more for drizzling
  • Sea salt (we love Maldon Sea Salt)
  • Fresh sprigs of rosemary



1 hour and 40 mins

- Prep takes 1 hour 20 mins and cook time is 20 mins



4 people



  1. In a bowl add the warm water (you don't need a thermometer - just make sure it's not hot or cold), sprinkle the yeast on top and give it a quick stir to mix it in with the water. Let the yeast sit for 5 to 15 minutes until you can see the yeast activate and bubble in the water. It's so beautiful to watch!
  2. Using a mixer, set it to a low speed and gradually add the flour, olive oil and 2 tablespoons of sea salt. It's really important you use natural flaked sea salt for maximum flavour. Continue mixing for approximately 5 minutes until the dough is pulling away from the sides. If the dough is still sticky, don't be afraid to add in an extra 1/4 cup of flour whilst it's mixing. 
  3. Once you're happy with the consistency of the dough, remove it from the mixing bowl and shape it into a ball using your hands. In a separate bowl, grease the sides with a splash or spray of olive oil, then place the dough into the bowl and cover with a damp bowl. Jason also likes to cover the dough with a thin layer of olive oil to stop a crust forming while it's proving. Place the bowl in a warm location (such as a window or a laundry) and let it rise until it's doubled in size. This proving process can take anywhere between 45 to 60 minutes depending on how warm a day it is. If it's a cooler day, you may need longer proving time. 
  4. Whilst the dough is proving, preheat your oven to 200° Celsius.
  5. Once the dough has risen, place it onto a floured surface and roll it out into a large rectangle or circle until you've reached your desired thickness. Some people like their focaccia thin, others like theirs thick. Jason is somewhere in the middle - about an inch and a half. Cover the dough again and let it rise again for another 20 minutes or so.
  6. Once the second proving is done, transfer the dough onto a lined baking tray or a seasoned skillet. Jason likes to add lashings of olive oil onto the baking sheet so the bottom of the focaccia is crunchy and oily - so yum.
  7. Use your fingers to poke deep dents into the dough all over the surface of the dough.
  8. Drizzle lots of olive oil onto the surface making sure it gets into all of the holes, then sprinkle the dough with fresh rosemary needles and generously season with flaked sea salt. And add extra lashings of olive oil for good measure. It's essential!
  9. Bake for 20 minutes in the oven, or until the dough is slightly golden and cooked through. We actually love ours a little crunchier on the top.
  10. Slice and absolutely serve warm! This is a bread which only lasts a couple of days or so, so get in there and devour it all up. Enjoy!


Ps. If you make Jasons focaccia recipe, remember to tag us on Instagram @smorkitchen #smorkitchen. We love seeing you make our recipes. It makes us incredibly happy!

    Smor Store Salty Rosemary Focaccia Recipe

    Smor Store Salty Rosemary Focaccia Recipe

    Smor Store Salty Rosemary Focaccia Recipe

    Smor Store Salty Rosemary Focaccia Recipe

    Smor Store Salty Rosemary Focaccia Recipe







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