Category Archives: focaccia

Tomato and basil pizza (+ rosemary focaccia)


For 2 large pizzas (serves 2-4)

25o gm bread flour

8 gm dried yeast, mixed with a pinch of sugar and a little tepid water and left for 15 minutes in a warm place

2 tablespoons olive oil

1 teaspoon salt

2 onions, sliced and sautéed in olive until soft but not brown

1 clove garlic, finely chopped

6 tablespoons chopped, skinned tomatoes or passata (I used preserved tomatoes from our garden last summer but you can use tinned or fresh)

100 gm grated cheese (I used Cantal, but any hard cheese would work)

12 black olives

a sprig of thyme

a bunch of fresh basil leaves torn into small pieces

To make the bread base: Mix the flour, yeast mixture, salt and olive oil in a bowl and knead for 5 minutes.  Leave it to rise in a warm place for at least an hour.  Divide the risen dough into two and roll out into 2 large circles.  Place the bases on oiled baking trays.



Spread the onion slices, garlic, thyme and tomato over the dough, sprinkle the grate cheese over the top and decorate with the olives.  Brush the edges of the dough with a little olive oil.  Bake in a hot oven (180 – 200 C) for 20 minutes.  Sprinkle the basil leaves over the pizzas and serve with a green salad and a glass of red wine.



Rosemary focaccia


While we were making pizzas it was easy to make some bread as well.

For two loaves:

750 gm bread flour

16 gm dried yeast, mixed with a pinch of sugar and a little tepid water and left for 15 minutes in a warm place

2 sprigs of rosemary, one with leaves finely chopped

olive oil


Make the bread dough as for the pizza above, but adding the finely chopped rosemary leaves to the flour before mixing.


When risen, divide the bread dough into two pieces and flatten out onto two baking trays.  Make ‘dimples’ in the surface by pressing a finger into the dough, then sprinkle over the uncut rosemary and some more olive oil.  Bake in a hot oven (180 C) for 25 minutes.  Serve sliced or just torn, with salads.


>Focaccia or rosemary bread / Fougasse au romarin



250 gm flour / farine de blé

5 gm dried baking yeast / levure sechée

1 teaspoon salt / cuillerée à café de sel

1 tablespoon olive oil / grande cuillerée d’huile d’olive

1 sprig rosemary / brin de romarin

Warm water to mix / eau tiède pour mélanger

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Finely chop half of the rosemary leaves. / Emincer la moitiée des feuilles du romarin.

Mix the flour, yeast, salt and chopped rosemary leaves in a large bowl. / Mélanger la farine, la levure, le sel et les feuilles de romarin hachées dans un grand bol.

Add warm water and the olive oil slowly and mix to make a soft dough. / Ajouter l’eau tiède et l’huile d’olive lentement et mélanger pour faire une pâte douce.

Knead for 1 minute. / Pétrir pour 1 minute.

Leave to rise in a warm place for 20 minutes. / Laisser lever dans un endroit chaud pour 20 minutes.

Knead for 5 minutes. Leave to rise for 1 hour. / Pétrir pour 5 minutes. Laisser lever pour 1 heure.

Form into a round on an oiled baking tin. Make indentations on the surface. Sprinkle the rest of the rosemary leaves and olive oil over and leave to rest for 10 minutes. / Former la pâte en ronde sur un plat à four graissé. Faire des creux sur la surface. Saupoudrer les feuilles de romarin qui restent et verser de l’huile d’olive sur la surface et laisser reposer pour 10 minutes.

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Bake for 25 minutes at 200 degrees C. / Faire cuire au four pour 25 minutes à 200 degrées C.