Preparation: 10 minutes
Cooking time: 15/20 minutes at 210/225°C

INGREDIENTS for 4 people:

  • 500 g of Almaverde Bio organic soft wheat flour – type “2”
  • 150 ml of semi-skimmed milk
  • 150/200 ml water
  • 7 g of dried yeast (1 sachet) or ½ cube of fresh yeast
  • 3 tbsp extra-virgin olive oil
  • ½ teaspoon of salt
  • 1 small teaspoon of raw cane sugar


  • extra-virgin olive oil
  • rosemary
  • coarse salt


Knead the flour, sugar, milk and yeast by hand (or in a food processor), and then pour in the water little by little to help absorption. Finally, add the salt and oil. This should create a soft, smooth, elastic dough, with an optimal temperature of 24°/26°C. If the dough is too stiff, add more water, in moderation. Cover with a damp cloth and leave to rise in a bowl greased with oil, at a temperature of around 26° for around 90/120 minutes, or until it has doubled in volume. Divide the dough into two buns (for example: for baking trays of 32x32cm, the weight of the bun should be around 430 g), leave them to rest for 10/12 minutes, and then stretch them (to a thickness of around 5 mm, or more if you like a thick focaccia) onto baking trays greased with extra-virgin olive oil. Cover the dough with a damp cloth and leave to rest for 60/90 minutes until it has doubled in volume. Season as desired, with extra-virgin olive oil, rosemary and coarse salt, and then cook at 210/225°C for 15/25 minutes, depending of the thickness of the dough. Add olives, onions, cherry tomatoes, or whatever you like best. Once removed from the oven, serve in pieces to accompany a meal, or enjoy with cold meats and cheese.

    Soft focaccia with rosemary and coarse salt recipes