Italian Focaccia – World Cup Recipes


  • 1 cup warm water
  • 1 tsp dried yeast
  • 1 tbsp milk
  • 2 tbsp extra virgin olive oil
  • 3 cups plain flour sifted
  • salt
  • 2 tsp fresh rozmarin leaves
  • ¼ cup extra virgin olive oil extra
  • extra virgin olive oil for drizzling
  • coarse salt and freshly ground black pepper


  1. Place the warm water in a medium jug, add the dried yeast and combine with a fork until it dissolves. To this jug, add milk and 2tbsp olive oil.
  2. Place the flour and salt into the bowl of an electric mixer fitted with a dough hook attachment, start it on low and slowly add the liquid in the jug. Continue mixing on low until the dough starts to come together. Increase the speed to high and continue mixing for 10 minutes to knead the dough.
  3. Place the dough into a lightly oiled container, cover it with a tea towel and let it sit in a warm spot for 30 minutes.
  4. Preheat the oven to 400F and select a large heavy-based baking tray and line it with baking paper.
  5. Turn your dough onto the bench. With your oily hands, stretch the dough out into a nice rectangular shape until it’s about a nice even 5 cm thickness. Carefully lift the dough onto your baking tray. Then, using your fingertips only, gently prod all over the top of the dough, leaving lots of little indentations (you’ll notice that it springs back slightly). Drizzle over the top some more olive oil, rosemary and salt.
  6. Place the tray into the oven and bake for 25–35 minutes. Once it’s ready, pull it out and set aside to cool on a wire rack.