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Taze Biberiyeli Focaccia Ekmeği -

Rosemary Focaccia Bread



500 gr flour

10 gr BiSALT Aegean Sea SaltFine grain

30 gr fresh yeast

375 gr water

25 gr olive oil

2 fresh rosemary sprigs

100 gr pitted olives

50 gr chopped dried tomatoes

For garnishing: BiSALT Sea Salt Flakes


1. Mix 10 grams of water and fresh yeast. 

2. In a separate bowl, mix flour and BiSALT Aegean Sea salt. 

3. Add in yeast + water mix, remaining water and olive oil and start kneading. 

4. Add finely chopped rosemary sprigs, olives, and dried tomatoes.

5. Place the dough in a greased oven dish. After greasing your fingers with olive oil, spread the dough into the baking dish. 

6. Garnish it with more rosemary and cover it with a damp towel. 

7. Let the dough rest in a warm location for 30 minutes, until it doubles in size. 

8. Heat your oven to 180 degrees and bake the bread until it is slightly golden and cooked through.

9. Remove it from the oven and drizzle a little olive oil.

10. Garnish the focaccia bread with BiSALT Sea Salt Flakes. 

Chef - Dilek Yetkiner 👩‍🍳

Photo - Ozan Çelik 📷

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