Recipe Cheesy, Olive, Rosemary and Balsamic Focaccia

Cheesy, Olive, Rosemary and Balsamic Focaccia


  • 2 large rosemary springs
  • 2 tbsp extra virgin olive oil
  • 1 onion, peeled and finely sliced
  • 2 garlic cloves, peeled and finely chopped
  • 2 tbsp balsamic vinegar
  • 10 black olives, pitted and halved lengthways
  • 3 Tbsp grated parmesan


Cheesy, Olive, Rosemary and Balsamic Focaccia

  1. Finely chop a third of the rosemary leaves; keep one third whole and the other roughly chop, set aside for the topping.
  2. Heat the Olive oil in a fry pan; add finely chopped rosemary and onion gently cook for 10 minutes then add the garlic and balsamic vinegar. Cook till the mixture caramelises. Pour into a small bowl to cool.
  3. For the dough, dissolve the yeast and sugar in 225ml of warm water. Let it stand for about 10 minutes so the yeast will start working.
  4. In a large bowl add the yeast mixture to the flour, Italian seasoning, salt and olive oil. If you have a standard cake mixer use the dough hook or in a bowl bring together to form a dough. Knead for ten minutes or till smooth and silky.
  5. Add half of the rosemary and onion mixture into the dough and knead for another 10 minutes.
  6. Oil a large bowl, place the dough in the bowl, cover with a tea towel then set in a warm place for the dough to prove. The dough should double in size.
  7. Tip the dough out onto a lightly floured board and knead into a round ball.
  8. Take a large baking tray and oil well with olive oil, place the dough onto the tray, cover and let rest for 15 minutes.
  9. Flatten the dough with the palm of your hand into a 20cm round.
  10. Mix the rosemary leaves with the remaining rosemary and onion mixture, spread this over the dough, season well with pepper, cover and let prove for another 2 hours.