Saffron Rosemary Focaccia

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Bread Recipe
Technique: Bake Recipe
Difficulty: Medium

Take a look at more Bread Recipes. You may also want to try British Cheese and Onion Bread, Fiesta Cheese Bread, Gakhar (Baked Parathas), Cheese and Spinach Quesadillas

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  • 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

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