Calendula and Rosemary Focaccia

A simple savoury bread topped with rosemary and golden calendula.

Ingredients

• 300 g bread flour
• 7 g instant yeast
• 1 teaspoon salt
• 220 ml lukewarm water
• 2 tablespoons olive oil, plus extra for the tray
• 1 tablespoon dried Alpine Calendula petals
• 1 teaspoon dried rosemary
• Flaky salt, to finish

Method

1. Mix flour, yeast and salt. Add water and olive oil, then stir into a sticky dough.
2. Cover and leave in a warm place for about 1 hour, until doubled.
3. Oil a small baking tray, press in the dough and rest for 25 minutes while the oven heats to 210°C.
4. Dimple the dough with oiled fingers, scatter over calendula, rosemary and flaky salt, and drizzle with a little olive oil.
5. Bake for 20 to 25 minutes until golden and cooked through.

Shop Alpine Calendula Petals

Browse more calendula recipes