Pickled Rosemary Focaccia Bread

Pickled Rosemary Focaccia Bread

A modern twist on Italian bread, where CEREN Pickled Rosemary adds tangy herbal notes.

Ingredients

  • 500 g all-purpose flour
  • 1 packet instant yeast (7 g)
  • 1 ½ cups warm water
  • 3 tablespoons olive oil
  • 1 tablespoon salt
  • 2 tablespoons CEREN Pickled Rosemary, drained and chopped
  • Sea salt flakes for topping

Instructions

Make dough: Mix flour, yeast, warm water, olive oil, and salt into a soft dough. Knead for 8–10 minutes.

First rise: Place dough in an oiled bowl, cover, and let rise for 1 hour.

Shape: Spread dough onto a greased baking tray. Press fingertips into dough to create dimples.

Top: Brush with olive oil. Sprinkle CEREN Pickled Rosemary and sea salt flakes on top.

Bake: Bake at 200°C (400°F) for 20–25 minutes until golden.

Serve: Slice warm — delicious as a snack or with soups and salads.