River Cottage Australia



A delicious savoury bread perfect for sharing.


  • Dough

  • 450g stoneground bakers flour

  • 5g salt

  • 5g active dry yeast

  • 300ml warm water approx. 40-45°C

  • 125ml -150ml extra olive oil, extra

  • Topping

  • 4-6 young spring garlic, cut into half lengthways

  • 1/2 cup peeled fresh broad beans

  • Sprigs rosemary

  • Sea salt


  • 1.

    Place flour, salt, yeast into a large bowl and pour in the water, bring the dough together and knead for 5 minutes or until it is smooth and elastic. The dough should be soft, loose and sticky.

  • 2.

    Add 75-100ml of olive oil to the bowl, add the dough and knead the oil into the dough.

  • 3.

    Fold the outside edges of the dough into the centre, flip it over in the bowl and then cover every surface with olive oil.

  • 4.

    Cover and leave at room temperature for 2 hours.

  • 5.

    Brush a roasting tray generously with oil or line with baking paper.

  • 6.

    Fold the dough over again bringing the outside edges over. Lift the dough carefully out of the dough into the tray.

  • 7.

    Push your fingers into the dough to leave firm indentations in the dough. Put the dough out to fill the whole tray. Top with the sliced garlic, rosemary, and peeled broad beans.

  • 8.

    Brush or drizzle olive oil over the whole surface.

  • 9.

    Leave for 40 minutes or until risen. Sprinkle the salt over the top.

  • 10.

    Bake for 10 minutes then turn the tray and bake for another 10 minutes, if it is getting too dark reduce the oven temperature to 200°C.

  • 11.

    Remove from the oven and brush with olive oil. Focaccia is best served warm.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 477kj
  • Fat Total 20g
  • Saturated Fat 2g
  • Protein 9g
  • Carbohydrate 65g
  • Sugar 0g
  • Sodium 404mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Annie396Report
Loving your shows Paul and your recipes here in Bali. Problem getting some of the ingredients here but alway a Bali kitchen has garlic, shallots and pork; free range of course :)