Honey and rosemary focaccia works best when honey plays two small roles: a little in the dough and a light brush after baking. That gives the bread gentle sweetness without making the surface burn.
Estimated makes: one 23 x 33 cm tray Estimated time: about 3 hours including proving
Recipe overview
This honey focaccia uses a small amount of honey in the dough and another light application after baking. Rosemary keeps the bread savoury, making the combination a honey-and-rosemary focaccia rather than a sweet bread. A hot-honey finish can be tried as an optional variation without changing the base dough. The final honey brush makes the flavour easier to notice while reducing the risk of scorching during the bake. Proving time varies with dough temperature and kitchen conditions.
Ingredients
- 500 g strong bread flour
- 7 g instant dried yeast
- 10 g fine salt
- 1 tablespoon honey
- 350 mL lukewarm water
- 3 tablespoons extra-virgin olive oil, plus more for the tray and top
- 2 rosemary sprigs, leaves picked
- Flaky salt
- 1–2 teaspoons honey mixed with 1 teaspoon warm water, for brushing after baking
Method
- Mix flour, yeast and salt in a large bowl.
- Stir the tablespoon of honey into the water, then add with the olive oil.
- Mix to a sticky dough. Knead by hand or mixer until elastic, or use a series of stretch-and-folds.
- Cover and leave to rise until roughly doubled.
- Oil a tray generously. Transfer the dough, stretch gently toward the corners and leave to prove again until puffy.
- Heat the oven to 220°C conventional (200°C fan-forced).
- Dimple the dough with oiled fingers. Drizzle with olive oil and scatter over rosemary and flaky salt.
- Bake for 20–25 minutes until deeply golden.
- Brush very lightly with diluted honey while warm.
Does honey kill yeast?
Not in the small amount used here. Yeast activity is affected by temperature, salt concentration and very high sugar concentrations, but a tablespoon of honey in this dough is compatible with normal bread making.
Can I make it overnight?
A slower refrigerator prove may be possible, but dough rise varies with temperature and yeast. Bring the dough back towards room temperature before the final tray prove.
Can I use plain flour?
You can, but the bread may be less chewy and may need a small water adjustment. Bread flour is the starting point for this recipe.
Why add honey after baking?
A fresh post-bake brush keeps some aroma at the surface and reduces the risk of the honey scorching in a hot oven.
For broader baking adjustments, see Baking With Honey, Honey Measurements and Honey vs Sugar.
Allergen note: contains gluten.
Recipe note: This recipe has been developed for home cooking but has not yet been independently kitchen-tested by Australian Honey Company. Results may vary with ingredients, equipment and cooking conditions.