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Rosemary Focaccia

Rosemary Focaccia Bread

An easy yeast free bread, this can be on the table within 40 minutes and makes a fantastic standby for the hungry hoards!
Course Baked Goods, Bread
Cuisine Irish
Keyword Focaccia bread, Irish Soda Bread, soda bread
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 246kcal


  • 1 lb 450g plain flour
  • 1 tsp salt
  • 1 level tsp bicarbonate of soda
  • 350 - 400 mls 12-14 fl oz buttermilk or soured milk
  • A few sprigs of rosemary
  • A good drizzle of olive oil
  • Flaked sea salt


  • Brush a baking tray generously with olive oil
  • Sieve the dry ingredients and make a well in the centre
  • Pour most of the milk in at once
  • Using one hand, mix in the flour from the sides of the bowl, adding more milk of necessary
  • The dough should be softish, not too wet and sticky
  • When it all comes together, turn it out onto a floured board and roll it out into a circle
  • Transfer it to the baking tray
  • Make dimples with the tips of your fingers to make little wells for the olive oil
  • Stick the rosemary pieces into the dimples
  • Drizzle generously with olive oil and sprinkle with sea salt, crushing it a bit as your sprinkle
  • Bake in a hot oven 230C450Fgas mark 8 for about 20-30 minutes until cooked. Check its bottom to be sure, it should be nice and golden


Calories: 246kcal