We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

A pair of focaccias

Tasty traditional rosemary and rock salt focaccia and tangy pesto and pepperdew focaccia

Like this? Share it with your friends.

Report abuse

Focaccias: Rock Salt & Rosemary; Pesto & Pepperdew (adapted from a R Bertinet recipe)
(2 slabs 20 cm square)
650g strong white flour (no I05)
100g course grain wholemeal (no 216)
30g coarse semolina
23g fresh yeast
15g salt
75g good quality extra virgin olive oil
480g water

Mix dry ingredients together and rub in yeast.
Add to tepid water and olive oil
Put in mixer and mix with dough hook until leaving sides of bowl
Turn out onto work surface and knead until dough is smooth and elastic
Put in a bowl and cover and prove for 1 hour

Meanwhile oil two square tins;

Turn tough onto work surface, divide in two and put half in each tin. Drizzle dough with oil then push and prod the dough to spread it from the centre of tin to edges. Cover with cloth and prove in a warm place for 45mins

Prod the dough again and rest for a further 30 mins; put oven on 250C
Remove half the pepperdews (80g) from a jar and tear into small pieces.

Rock salt & rosemary; take leaves off sprigs of rosemary and push evenly into dough. Sprinkle liberally with rock salt and immediately put in pre-heated oven. Turn oven down to 220C and bake for 25-30mins.
Remove from oven and brush with more oil while hot; cool on a wire rack

Pesto and pepperdew; spread 3 tablespoons of pesto onto the rested dough and work it evenly into the dough with your finger tips. Sprinkle the pepperdews on top and press gently into dough. Leave to prove in warm place for 45mins. Bake and finish as above


Add comment

Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Flour Direct Shop update

Good news, we are taking orders again, after clearing the initial backlog.

Levels of demand are still unbelievably high and we can only fulfil a finite number of orders each day. Please click here to find out more ...


Community bakeries and micro-bakeries can call us directly on 01666 505050 to place orders.

Keep safe and well

The Shipton Millers