Botanical Name: Rosmarinus officinalis
Rosemary is an easy to grow, drought tolerant and pest resistant perennial originating from the Mediterranean. The highly aromatic leaves are used in traditional Italian cuisine, particularly in vegetable dishes such as roasted potatoes. Excellent for flavouring barbecued foods.
How To Grow
Sow seeds 5 mm (¼in) deep in seed trays or punnets. Cover lightly with fine soil. Firm gently and keep moist. Seedlings will appear in 21-28 days. Transplant to permanent position in full sun when large enough to handle, spacing plants 60cm (2ft) apart. Harvest: Pick leaves and the tender shoots all year as required.
When To Plant
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Focaccia with Olive & Rosemary
- 1 ¼ cups warm water
- 2 tsp dried yeast
- 2 tsp caster sugar
- 2 tbs olive oil
- 3 cups plain flour
- 2 tsp sea salt
- 2 tbs fresh rosemary leaves
- 20 Kalamata olives, pitted
- 1 punnet cherry tomatoes, halved
- Extra olive oil to brush
- Whisk together the water, yeast, sugar and olive oil in a small bowl. Set aside in a warm spot for 5 minutes.
- Place flour and half of the sea salt in a bowl. Pour in yeast mixture and stir to combine, then bring the dough together with your hands. Lift onto a lightly floured surface and knead till smooth and stretchy.
- Place dough in an oil brushed bowl and cover with a damp tea towel. Set aside in a warm place for 45 minutes or until doubled in size.
- Preheat oven to 200°C and brush a tray with oil.
- Knead dough for a couple minutes then press into the pan. Cover with a damp tea towel and allow to prove for 20 minutes.
- Press dimples into the dough with your finger. Brush with remaining oil, then sprinkle olives, tomato and rosemary, pressing them into the dough. Season with salt.
- Bake for 25-30 minutes until golden.