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Saffron Rosemary Focaccia Recipe

Saffron Rosemary Focaccia is a popular Continental Bread
Author :
On :
Wednesday, 2 August, 2017
Category :
Kid-Friendly Recipe
Course :
Bread Recipe
Cuisine :
Continental Recipe
Technique :
Bake Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • 2 cups - all - purpose flour (maida) or bread flour
  • 1/2 tsp - salt
  • 3/4 cups + 2 tbsp - water
  • A pinch of Saffron threads
  • 1 tsp - rapid-rise Yeast
  • 1 tbsp - Olive oil
  • For the topping:
  • 2 - Garlic cloves, thinly sliced (or more if you like)
  • 1 - red onion, cut into thin wedges
  • Rosemary sprigs
  • 12 - black olives, pitted and chopped
  • 1 tbsp - Olive oil
  • How to Make Saffron Rosemary Focaccia:

    1. Infuse the saffron in the boiling water. Let it sit until cooled to lukewarm (same temp. as recommended by your rapid rise yeast packet).
    2. Place the flour, salt, yeast and olive oil together in a bowl.
    3. If you have a food processor use that.
    4. Turn on the processor and gradually add the saffron and its liquid until the dough forms into a ball.
    5. Mix them well with your hand into a pliable dough.
    6. Transfer to a floured board and knead it for few more minutes - approx. 10-15 mins.
    7. Place it in a lightly greased bowl, cover and let it rise for 30-40 minutes, until doubles in size.
    8. Punch down the risen dough on a floured surface and roll it out into an oval shape 1/2 inch thick.
    9. Place on a lightly greased baking sheet and let rise for 20-30 minutes.
    10. Preheat oven to 400 degrees F.
    11. Use your fingers to press small indentations in the dough and coat it very lightly with olive oil.
    12. Cover with topping ingredients and bake for 15-20 minutes or until the focaccia sounds hollow when tapped on the bottom.
    13. Cool and serve.
    14. Recipe courtesy:


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