Caper, Rosemary & Sea Salt Focaccia


2.5h prep & proving; 30min baking

Serves 4-6



500g plain flour
400 ml water
2 tbsp olive oil
2 sachets of yeast
2 tsp Cornish Sea Salt Crystals
2 sprigs rosemary
2 tbsp capers
1 tsp pink peppercorns



Mix the yeast into warm water and leave for 3-4 minutes to activate and start fermenting. 

Mix the salt into the flour, then make a well and pour in the olive oil, water and yeast. Stir until the dough starts to come together and then turn out onto a floured surface and knead for 10 minutes until smooth and stretchy. 
Roll into a ball and return to an oiled bowl (to stop the dough from sticking). Cover with a clean tea-towel and leave somewhere warm to prove for 1-2 hours. 

When the dough has proved, knock it back and shape into an oiled baking tray. Use your fingers to make indentations in the top so you can spread out your capers and stick in sprigs of rosemary. Sprinkle with Cornish Sea Salt Crystals and pink peppercorns. Preheat your oven to 200˚C and leave for a second proving for 30-45 minutes. 

Bake for 25-30 minutes and serve warm.

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