Saee's Rosemary Focaccia

Prep time: 30 minutes (including proofing time)

Cooking time: 25 minutes 

Serves: 4


  • 2 cups plain flour (maida)
  • 1 teaspoon fresh or fast acting dry yeast 
  • 1 teaspoon caster or powdered sugar 
  • 1 teaspoon salt 
  • ½ tablespoon olive oil for dough + ½ tablespoon for rosemary oil + 1 tablespoon olive oil for brushing and greasing 
  • 1 teaspoon SNAP!N Rosemary for dough + ½ teaspoon for topping 
  • 1 small red onion, sliced 
  • ½ teaspoon grain sugar 
  • ¼ teaspoon sea salt 
  • 1 cup lukewarm water (more or less as required) 


  • Assemble and weigh out the ingredients 
  • Place the yeast and sugar in a bowl of lukewarm water.  
  • Mix quickly and leave aside for 5-10 minutes. 
  • You will notice that the yeast begins to froth and float to the surface.
  • Add the bloomed yeast liquid to the plain flour. 
  • Bring the dough together. 
  • Knead until the dough is soft but quite rough in appearance. 
  • Mix the salt with ½ tablespoon olive oil. 
  • Add the salt and olive oil mix to the dough and knead again until soft and all the oil is absorbed. 
  • Cover the bowl with a kitchen towel and leave to rest for 15-20 minutes. 
  • Uncover the dough. It should have risen to almost double its volume by now. 
  • Add 1 teaspoon SNAP!N Rosemary to a small mixing bowl. 
  • To this, add ½ tablespoon olive oil and mix. 
  • Add this rosemary oil to the dough. Knead lightly to mix. 
  • Grease a baking tray liberally with ½ tablespoon olive oil.
  • Place the dough on the greased tray. 
  • Use your fingertips to spread the dough on the tray and make indentations. The dough should not be more than three quarters of an inch thick. 
  • Sprinkle with sea salt. 
  • Sprinkle sliced onions. 
  • Sprinkle SNAP!N Rosemary. 
  • Sprinkle grain sugar.
  • Leave to rest for 20-25 minutes. Preheat the oven to 200 degrees centigrade. 
  • Drizzle ½ tablespoon olive oil on the dough. Bake at 200 degrees centigrade for 15-20 minutes or until evenly golden brown. 
  • Brush with the remaining olive oil. 
  • Remove from the baking tray and leave to cool for 35-40 minutes. 
  • Cut into squares and serve. 


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