Focaccia with Rosemary

Rosmarinus officinalis

I have a rather old rosemary plant with no space to repot and overwinter it. Last year I risked leaving it outdoors and took cuttings. It survived the mild winter, but has lost a lot of needles this summer and has barely put on new growth. So I have been harvesting a lot, and a new smaller plant is on my list for spring. So, what can I do with all my rosemary?

My trusty calendar for October had the answer:



Rosemary Focaccia


  • 5oog (1 lb) strong white flour
  • 10g (1 tbsp) dried instant yeast
  • 1 tsp salt
  • 1 tsp sugar
  • 2 tbsps olive oil
  • 325ml (1 1/3 cups) warm water

Mix all the ingredients well and knead for 5 – 10 minutes until you have a smooth and elastic dough. Place in a clean bowl and brush with oil. Cover and leave in a warm place to rise for an hour or two.

Divide into two, or if you like you could make up to 6 mini foccaccia. Flatten slightly and place on a lightly floured baking tray. Cover with a tea towel and leave in a warm place for a further twenty minutes. Preheat your oven to 250Β°C/475Β°F.


  • 3 or 4 cloves of garlic, crushed and mixed into 5 tbsps olive oil
  • 100g (3 1/2 oz) feta cheese, crumbled into large chunks
  • about 10 cherry tomatoes, halved or quartered
  • sea salt, freshly ground black pepper
  • 6 sprigs of rosemary

After the dough has rested a second time, use your knuckles to make little dimples in the top. Place the feta and tomatoes in and around these dimples and then brush the garlic oil all over – nice and generously! Sprinkle with sea salt, pepper and the rosemary sprigs, which you can break up a little.


Bake for 20-30 minutes until firm in the centre and golden and crispy on the outside.

Enjoy while still warm!


(Tip: leftovers can be warmed in the microwave the next day and taste just as good!)

Have you ever made Focaccia?

56 thoughts on “Focaccia with Rosemary

    • If I buy a smaller plant in the spring I’ll have room to bring it indoors over winter for a couple of years. They are tough, but permafrost just finishes them off, even in the ground!

  1. Rosemary has such a nice aroma. Looks like a tasty supper Cathy! I’m a fan of foccacia, but have made it only once and recipe called for a lot more olive oil. Just go home from a “Farm To Fork” presentation and sampled 5-6 dishes made with special olive oils and balsamic vinegars. Will have to visit the speaker’s store soon–fortunately it’s local.

    • It’s worth using a really good quality oil for something like this, so maybe you could try it if you make some purchases! πŸ˜‰ I have also seen recipes with a lot more oil, but I found this to be plenty. The outside was lovely and crispy!

  2. Looks delicious Cathy, I’m surprised you can’t overwinter rosemary in the ground, I never had a problem in England and you can’t be much further north than where I lived. Maybe in a pot the roots freeze? I make focaccia quite often, I might make some today after reading this!

    • I have tried it in the ground, but it either freezes to death or rots, as we often get such damp foggy weather in winter that even my rockery is too wet for it. And several weeks of permafrost like we had in the winter of 2011/2012 are deadly! We don’t have the mild Atlantic air coming our way here! The pot was the alternative attempt and has worked for as long as I could bring it indoors.
      If you do make focaccia, enjoy it Christina!

  3. Cathy this looks delicious and I love the photo of your Rosemary, It can be cold here so grow mine in a raised bed all through the year but do take cuttings now and then as they root very well.

    • I took cuttings last year too, and they rooted nicely – one will come indoors and one is in the ground so I can compare how they get through the winter!

  4. Mmmmmm – that looks good.I’ve never tried to make focaccia Cathy but I am rather partial to it : ) That must be down to my Italian genes. I noticed that my rosemary at the allotment had started to flower when I visited earlier this week. It overwinters here but it must get so much colder with you.

    • Our regional gardening programme told us yesterday to dig it out and pot it up for winter as it is only hardy to about -12 degrees. We don’t always get such cold temperatures, but if we do they are likely to stick around for a few days at least.

  5. I love foccacia, and rosemary with garlic is one of my favourite toppings – I tend to leave the cheese for eating alongside it though. Great use of your rosemary. I am planning to use some of mine with a shoulder of lamb, slow roasted.

    • I will definitely be trying it without the cheese too this month (as November is World Vegan Month!), so good to know you like it that way. Rosemary and garlic do go so well together.

  6. You’ve given me such a good idea. I have a lot of rosemary and I do make a nice rosemary bread, but I haven’t made focaccia, and yours looks so delicious. I might make some tomorrow–I have all the ingredients and I’m home all day–an unusual circumstance. LOL! I am sorry your plant may survive, but it looks to me like it made a valiant contribution that will take you through until spring. πŸ™‚

  7. Great idea! I think I’ll harvest some rosemary sprigs today. We’re finally supposed to get a freeze in the next week or so. It’s been weirdly (enjoyable but weird) mild all October.

  8. Love focaccia with rosemary but have not added the other ingredients…thanks for the inspiration. Our weather here in New England is far too cold for my rosemary to live. I have to replant it each year but all my other herbs come back on a regular basis as soon as the snow melts. πŸ™‚

    • I shall look for some smaller plants next spring that I can hopefully find room for over winter for a year or two. Nothing beats that aroma! πŸ™‚

  9. I just brought my old and too-large plant around to the garage for the winter…. and too bad I didn’t have this recipe when I was at a loss for cherry tomato recipes!

  10. Oh yum! My mouth is watering looking at your fabulous creation. They look delicious. I used to grow rosemary, but discovered after pruning it that my eyes swelled and watered for hours afterword. I’ve never had a plant reaction before in all my years of gardening, but rosemary needs to sit it out in my garden. It’s a great flavor isn’t it and a pretty flower, too. Best of luck with your plant next year.

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