Rosemary and Thyme Focaccia

Last week, we went for lunch at Benugo in the BFI. I had a very nice veal burger but I couldn’t finish it. Why? Because of the lovely focaccia bread I filled up on before the mains arrived. Shame on me so I decided to make some myself the next day. Here’s what I came up with.

Recipe: Rosemary and Thyme Focaccia


  • 160 ml water
  • 2 tbs (7 g) dry yeast
  • 500 g strong white flour
  • 2 tsb salt
  • 80 ml olive oil (plus extra for coating after baking)
  • 80 ml white wine
  • 2 tbsp chopped rosemary
  • 1 tbsp thyme leaves
  • flaky sea salt


  1. Whisk yeast into about 100 ml of the water and let it stand for 5 minutes
  2. Mix the flour and salt in a large bowl, make a well in the middle
  3. Pour yeast/water mix in the well and with a spoon stir it until enough flour is pulled in to form soft paste
  4. Let it stand for 20 minutes, this starts the yeast
  5. Add wine, olive oil and 2/3 of rosemary and thyme, mix until you have a nice sticky dough. Add more water if necessary
  6. Either knead for 10-15 minutes or mix using a food processor with dough hook for 5 minutes. When using a processor, I then finish it by kneading another 3 minutes.
  7. Leave the dough in a large bowl to rise for an hour or until at least doubled in size.
  8. Knock it back and place into a cake tin so it covers the base all the way to the edges. I use one that’s 24 cm in diameter.
  9. Let it prove for about 1 1/2 – 2 hours
  10. Sprinkle the remaining rosemary and thyme on top with some flaky sea salt
  11. Bake in 200°C for 30 minutes
  12. Straight after the bread comes out, sprinkle it with plenty of olive oil and let it cool down.

Preparation time: 30 minute(s)

Cooking time: 30 minute(s)