Strawberry and rosemary focaccia

RECIPES0 comments

 This focaccia is bursting with flavour and makes the perfect addition to a breakfast or brunch table.  The flavour of sweet, fragrant strawberries shine when cooked alongside fresh rosemary.  Cooking the focaccia in a cast iron pan allows the bottom of the bread to take on a golden crust that is addictive.  Serve along side some whipped cream cheese and you will have an easy and unique way to brighten up your table.

Serves 6-8


1 750g pizza dough

2 tbsp canola oil

10 strawberries halved and stems removed

2 tbsp chopped fresh rosemary

1 tbsp granulated sugar

1/8th tsp salt

Preheat oven 400F


  1. Coat a 10” cast iron pan with 1 tbsp of canola oil and place the dough in the pan.  Dust your hands lightly with flour and press the dough to the edges of the pan.

  2. Scatter the chopped rosemary over the surface of the dough then place the halved strawberries on top of the dough.  Drizzle with remaining 1 tbsp of canola oil and sprinkle with the sugar and salt.

  3. Cook for 25-30min or until the dough has turn golden brown.

Serving suggestions: Serve with whipped cream cheese.

For a printable version of this recipe click here.



  1. Strawberries 101 - Andrea Buckett - […] Strawberry and rosemary focaccia […]

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