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    Rosemary and Raisin Focaccia

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    Rosemary and Raisin Focaccia

    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.

    • Preparation time: 20 minutes, plus 1 hour 15–1 hour 30 minutes rising
    • Cooking time: 20 minutes to 25 minutes
    • Total time: 1 hour 35 minutes to 1 hour 55 minutes 60 minutes 55 minutes

    Serves: 4


    • 200g Strong white bread flour
    • 7g Dried active yeast
    • 50ml Olive oil, plus extra for drizzling
    • 1 tsp Chopped fresh rosemary, plus a few extra sprigs
    • 50g Raisins
    • Sea salt


    1. Put the flour and a pinch of salt in a large mixing bowl. Blend the yeast with 100ml warm water, mixing together until smooth, then add to the flour. Mix in 50ml olive oil to produce a soft dough. Add the chopped rosemary and raisins; gently knead them into the dough until smooth.
    2. Remove the dough from the bowl and knead for 10 minutes until smooth. Shape into a smooth ball and place in a clean bowl; cover and leave to rise in a warm place for 1 hour or until doubled in size. Lightly flour the work surface and rolling pin, then roll the dough into a disc about 1cm thick.
    3. Place on a well-oiled baking sheet, drizzle with olive oil, cover with clingfilm and leave in a warm, draught-free place to rise for 15-30 minutes or until puffed up.
    4. Preheat the oven to 200°C/gas 6. Press your fingertips into the dough to create dimples. Scatter with sprigs of rosemary and the sea salt. Bake for 20–25 minutes until risen and golden. Remove from the oven and drizzle with a little extra olive oil.

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    Drinks recommendation

    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.


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