Rustic Focaccia

Rating: 3.9/5. From 13 votes.
Please wait...

Rustic Focaccia

An easy but unusual focaccia recipe which makes a rustic-textured, half wholewheat bread. Ideal to eat with cheeses and salad.

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 1 hour 30 minutes
  • Yield: 10
  • Category: Appetizers


Makes 1 medium oven tray of foccaccia

  • 250 g (1/2 lb) all purpose (plain) flour
  • 150 g (1/3 lb) wholewheat flour
  • 250 ml (1 cup) of water
  • 10 g (2/3 oz) fresh yeast
  • 1 cup olive oil
  • salt
  • rosemary – 3 large sprigs worth, removed from stalks


  1. In a large bawl crumble the yeast into the water and stir till the yeast si completly melted.
  2. Add the flour.
  3. Add a good pinch of salt and mix well until you achieve a soft but not sticky mixture which you can work with your hands.
  4. Knead well for 10-15 minutes.
  5. Leave to rise in a warm place, covered, for an hour or two.
  6. Brush olive oil onto your oven sheets, roll out the dough to about a 1 cm (half-inch) thickness and leave to rise again for an hour.
  7. Make dimples in the dough with your fingertips.
  8. Brush with the remaining oil and sprinkle with salt and the rosemary.
  9. Bake in a preheated oven at 220°C/425°F for around 10-15 minutes until crusty outside, cooked through but still soft inside.


Instead of rosemary, use sliced onions or even very finely sliced potatoes and rosemary. Mmm!

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!