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Rosemary and Raisin Focaccia
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We use this dough every day in the restaurant and shop in one form or another. Heavily doused in olive oil and studded with rosemary sprigs, this focaccia is perfect with a ploughman’s lunch – the raisins are lovely with a good Montgomery Cheddar or Lincolnshire Poacher. Alternatively, try slicing and grilling the bread, and serve it with cream of onion soup.
Assuming you’ve made this as part of a posh ploughman’s lunch with Cheddar, sliced onion and pickle, match it with a classic English ale.
Typical values per serving:
This recipe was first published in March 2008.