Focaccia with salt (Focaccia al sale) from The River Cafe Classic Italian Cookbook by Rose Gray and Ruth (Ruthie) Rogers

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Soosie on May 14, 2026

    Very nice. I made the dough and left to double in size, then bunged it in the fridge as I didn’t have time to cook it. Next morning brought it back to room temperature and continued with the baking. I used bacon fat to smear over the top instead of olive oil and added rosemary sprigs and coarse sea salt. Threw over 50 ml water and into the oven it went for about 25 mins. Drenched it in olive oil while still hot. It was delicious, although I still prefer the nigella version.

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