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Native rosemary and parmesan focaccia

Coastal rosemary (Olearia axillaris)
“Also known as sea rosemary or wild rosemary, coastal rosemary is typically found along the coastal areas of NSW, Victoria, South Australia, Western Australia and Tasmania. This often rugged looking silvery green shrub is beautiful to cook with – its strong aromatic quality lends itself to cooking with roast vegetables, meats and as a flavouring for bread, like this soft, salty focaccia.” – Mindy Woods. (Please see notes for advice about sourcing coastal rosemary and substituting if you are unable to find it.)

8 Ingredients


  • 1 1/2 tsp caster sugar

  • 7g (2 tsp) dried yeast

  • 185ml (3/4 cup) lukewarm water

  • 250g (1 2/3 cups) bread flour, plus extra to dust

  • 1 tsp sea salt flakes, extra pinch to sprinkle

  • 2 tbsp extra virgin olive oil

  • 15g fresh coastal rosemary fronds, leaves picked

  • 30g parmesan cheese, finely grated

8 Method Steps


  • Step 1

    Stir sugar

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    (1 1/2 tsp caster sugar), yeast (7g (2 tsp) dried yeast) and water (185ml (3/4 cup) lukewarm water) in a small jug. Set aside for 5 minutes to activate the yeast.


  • Step 2

    Sift flour (250g (1 2/3 cups) bread flour, plus extra to dust) into a medium bowl, add salt (1 tsp sea salt flakes, extra pinch to sprinkle) and pour in yeast mixture. Using hands, mix into a slightly sticky dough.

  • Step 3

    Dust a clean work surface with extra flour and knead dough for 8-10 minutes or until smooth and elastic, dusting with more flour as necessary. This will help develop the gluten and incorporate the ingredients. The dough should firm to the point where you can drop it from a height onto the bench it will hold its form.

  • Step 4

    Place dough into a large oiled bowl and cover with plastic wrap. Stand dough in a warm place for 1½ hours or until dough has doubled in size. Near an oven or in non-direct sunlight is a good place to start.

  • Step 5

    Preheat oven to 200˚C/180˚C fan-forced. Grease and line a baking tray with baking paper.

  • Step 6

    Punch dough down and place on prepared tray. Press down with fingertips to dimple the surface and help the dough move gently towards the edges of the tray.

  • Step 7

    Drizzle with oil (2 tbsp extra virgin olive oil), rosemary (15g fresh coastal rosemary fronds, leaves picked), parmesan (30g parmesan cheese, finely grated) and extra pinch of salt. Bake for 25-30 minutes or until golden brown and fluffy.

  • Step 8

    Transfer to a wire rack to cool slightly. Serve warm or at room temperature.
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Recipe Notes

You can find native rosemary from Creative Native foods or Playing with Fire online. Many local nurseries with also sell native rosemary, if you prefer to grow your own at home!

If you cannot source native rosemary, substitute with regular rosemary.

Please allow for standing, proving and cooling time when prepping this recipe.

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