Wattleseed Focaccia

Wattleseed Focaccia

Serves: 4  |  Prep Time: 10 Minutes  |  Baking Time: 20 Minutes


  • 650g plain flour
  • 4 tbsp Roogenic Wattleseed
  • 7g dried yeast (2 ¼ tsp)
  • 1 tsp caster sugar
  • 2 tsp salt
  • 2 tbsp olive oil
  • 500ml warm water



  1. Get a big bowl, put in the flour, Roogenic Wattleseed, yeast, sugar, salt, oil then add the water. It must be body temperature (37 degrees).
  2. Mix with a wooden spoon until it is a smooth dough. Set aside dough to rise for at least 20 mins for it to prove and double in size in a warm place. Grease a flat tray/tin with olive oil and then sprinkle with flour. Once the dough has proved, re-mix it and put on the tray, sprinkle with a little flour and pat down in to a dollop shape then gently rub with olive oil, flaky salt and other Roogenic herbs and spices.
  3. Leave to rise again for another 20 mins and bake in the oven at 190ºC for 20 minutes or until golden brown on top.

TIP: This dish is great served with Roogenic Lemon Myrtle & Pepperberry Infused Olive Oil to give a real Australian culinary experience.



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