Garlic and Rosemary Focaccia

Who doesn't love the smell of fresh garlic bread baking at home?


7 gms active dry yeast

1.5 tps sugar

4 cups plain flour

1/2 tps salt

3 tbsp Pukara Estate Garlic Extra Virgin Olive Oil

1.5 tbsp dried rosemary

3 finely minced cloves of garlic

1.5 tsp of your favourite Pukara Estate Salt Flakes


In a bowl combine yeast, sugar and 1 1/2 cups of lukewarm water. Prove yeast for 10-15 minutes. Add 4 cups of flour, 1 tbsp of Garlic Oil and the salt and stir through, adding more flour if necessary. The consistency should be soft and sticky.

Place in a lightly oiled bowl and turn to coat lightly with oil. Cover and place in a warm spot for an hour to rise or double in size.

Knead dough again and place in well oiled 38 x 26 x 3 cm pan. Cover loosely and allow to rise for 30 minutes.

Mark dough with fingers and drizzle remaining olive oil, rosemary and salt on top. Place on the centre rack of a preheated (200C degrees) oven.

Cook for 35 - 40 minutes or until golden brown.

Let stand for 10 minutes before slicing.