The Ultimate Focaccia

The Ultimate Focaccia

Foccacia, or panis focacius, has its roots in Ancient Rome when a flatbread cooked on the hearth emerged as "focus" translates to "hearth, place for baking". Although it is now often associated with Ligurian cuisine, the foccacia can be found all over Italy and varies regionally. This recipe is for Foccacia al Rosmarino which is the most common and loved. Not only is Filippo Berio Extra Virgin Olive Oil drizzled over this iconic bread, but it forms part of the dough. Olive oil is essential in a foccacia recipe as it is what gives foccacia its distinctive taste and texture.

Categories: Breads, Pizza & Panini

Serves: 8 Preparation time: 25 mins Cooking time: 35 mins



  • 500g strong white flour
  • 1 1/2 tsp salt
  • 1 tsp caster sugar
  • 7g sachet quick action dried yeast
  • 4 tbsp Filippo Berio Extra Virgin Olive Oil, plus extra for brushing
  • 350ml warm water
  • 2 sprigs fresh rosemary, torn into small pieces
  • Sea salt flakes for sprinkling


  1. Put the flour into a large bowl, add the salt, sugar and yeast. Pour in the Filippo Berio Extra Virgin Olive Oil and water. Mix together to until the dough is smooth and soft.
  2. Turn onto a floured surface and knead for 10 minutes, stretching and kneading until smooth and elastic.
  3. Roll into a rectangle or oval to a depth of about 2cm (3/4”) and place on a greased shallow baking tray. Press lots of indentations into the top of the bread with your finger. Scatter over the rosemary and generously drizzle with Filippo Berio Extra Virgin Olive Oil.
  4. Cover loosely with oiled cling film and leave in a warm place until doubled in size, this will take about 30-40 minutes.
  5. Pre-heat the oven to 220C/425F/Gas Mark 7.
  6. Remove the clingfilm, reduce the oven temperature to 200C/400F/Gas Mark 6 and bake the foccacia for 35 minutes until golden. To test if it done, turn the bread over and tap the base, it should sound hallow.
  7. Scatter over flakes of salt and serve. Beautiful when dipped in Filippo Berio Extra Virgin Olive Oil & Filippo Berio Balsamic Vinegar.

Cooks tips

Add 175g mixed pitted olives, drained from olive oil and roughly chopped to the dough if wished.

Cook with:

Extra Virgin Olive Oil

Filippo Berio Extra Virgin Olive Oil has a unique rich fruity flavour and complements the fresh ingredients in all your recipes making it a perfect healthy condiment. This oil is ideal for sauces, marinades, drizzling and dipping.

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