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Rosemary focaccia

Rosemary focaccia

Rosemary focaccia


Our rosemary focaccia has a light texture and is perfect to enjoy as part of a meal, to dip into olive oil and balsamic vinegar or even split and toast it like a panini.  It’s made from our very own focaccia flour mix, lots of olive oil & sea salt.

We bake it in it's own little wooden tray, which makes it so easy to refresh.

Place it on a baking tray and give it a good splash of water and pop it in a hot oven (180 - 200C)  for 10 – 15 minutes.  Do keep an eye on it though as all ovens vary.  It should be moist and soft inside with a crusty exterior.  

There's no need to re-heat all of it at once though - you can of course portion it and re- heat it too.

It also freezes really well - up to 3 months.


Rice flour, potato flour, tapioca flour, psyllium, yeast, olive oil, milk, eggs, rosemary, salt.


Egg, milk

Please note: shape my vary