Back to Recipe Menu



  • Mix the dried yeast with 2 tbsp finely chopped rosemary in a large bowl.  Then add the tepid water, 3 tbsp oil and 2 tspn salt. Mix well and add 250 gm flour. Mix again and add enough of the remaining flour until a smooth, soft, pliable dough is formed, kneading with the palm of your hand between each addition.
  • Place the dough in a lightly oiled large bowl. Cover with plastic wrap (or a damp tea towel) and leave in a warm spot for about 2 hours until doubled in size.
  • Then knock back the dough on a lightly floured surface and put in an oiled baking tray. Press the dough into the corners, loosely cover with plastic wrap and set aside to double in size again.
  • Preheat oven to 200°C fan forced (220°C normal) oven.
  • When ready, flour one of your fingers and make dimples (holes) in the dough. Put rosemary sprigs in each hole with a little oil and sprinkle all over with a generous amount of sea salt. Then cook in the oven for 20-30 mins until golden. Allow to cool on a rack and serve on the same day.


  • 7 gm dried yeast
  • fresh rosemary sprigs
  • 280 ml tepid water
  • olive oil
  • sea salt
  • 500+ gm strong unbleached bread flour
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm