Focaccia with olives, garlic & rosemary

by Mark Hix

A flavoursome loaf that is really impressive served at a summer lunch party.

Cooking Time 1h 30m
Bake Bake
Serves Serves 8-10


  • 500g Strong white bread flour
  • 1 x 7g Sachet dried yeast
  • 1tsp Sea salt
  • 350ml Luke warm water
  • 1tbs Clear honey
  • 12 olives
  • 12 cloves of garlic
  • Rosemary – a few sprigs with the leaves stripped
  • 1tbs Sea salt flakes
  • 8 tbs hillfarm rapeseed oil


  1. Use a food mixer with the dough hook to mix the flour, yeast, salt, water, 2 tablespoons of the hillfarm rapeseed oil and the honey on the lowest speed for 3-4 minutes to form an elastic dough.   If you don’t have a food mixer it’s fine to mix it by hand – it just takes a bit more work to achieve a good stretchy dough.
  2. Remove the dough hook from the machine, cover the bowl with cling film and leave to prove in a warm place for a few hours until it has doubled in size.
  3. Remove from the bowl and transfer to a lightly floured work surface and knock it back to its original size.
  4. Lightly oil a baking tray.
  5. Roll and stretch the dough into a rectangle, oval or circle that is between 1-2cm thick.
  6. Cover with a tea towel and leave to rise again for about an hour.
  7. Prod some holes randomly all over the dough with your fingers, push the olives and garlic cloves into the dough and scatter over the rosemary and sea salt. Spoon over the hillfarm rapeseed oil. Leave to rise for another 30 minutes.
  8. While it’s rising pre-heat the oven to 200°C/Gas mark 6.
  9. Place a little oven-proof dish of water at the bottom of the oven to create steam and bake the focaccia for 30 minutes until golden.
  10. Serve warm with a dash of extra hillfarm rapeseed oil for dipping.

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