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Cheat's focaccia

Cheat's focaccia

Total Time
25 min
10 min
15 min
This Italian-style bread is sprinkled fresh rosemary, olives and salt flakes. Use focaccia as a side for soups and salads, or slice the thin squares cut from the loaf horizontally and use for creating crisp panini sandwiches. Recipe featured in 'The 20-kilo challenge' cookbook.


White self-raising flour

162 g, (1 cup (150g) for dough, plus 1 tbs extra for kneading)

99% fat-free, plain or natural yoghurt, unsweetened

1 cup(s), (240g)

Olive oil

2 tsp

Fresh rosemary

1 tbs, sprigs

Black olives, drained

16 g, (8 pitted olives), sliced


½ tsp, flakes

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C. Lightly spray a baking tray with oil.
  2. Sift flour into a large bowl. Add yoghurt and a pinch of salt and mix with a flat-blade knife to form a soft dough. Knead dough on a lightly floured surface for 1 minute or until smooth.
  3. Using lightly floured hands, press out dough to form a 20 cm x 30 cm rectangle. Transfer to prepared tray.
  4. Make indents in dough with your fingertips. Brush top evenly with oil. Sprinkle with rosemary, olives and salt flakes. Bake for 15–20 minutes, until crisp and golden. Cut into pieces to serve.


TO STORE: Keep in an airtight, reusable container for up to 2 days. TO FREEZE: Store, as above, for up to 2 months. Thaw at room temperature or wrap in foil and heat in 160°C oven until warm.