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Recipe by: Nikolaj Juel
Serves: 4


Mix water and yeast in a bowl. Add 500 g flour and stir well, using a whisk, to prevent lump formation. Cover the bowl with clingfilm and leave it in a warm place for 3-4 hours. The dough will begin to rise and bubble. When the dough begins to collapse, you will be ready for the next stage.

Add the remaining 500 g flour plus salt. Knead the dough in a mixer for 10-12 minutes – until you have a smooth and elastic dough.

Pour a little olive oil onto the dough. Put your hand under the dough. Lift the dough and stretch it without tearing it apart.

Leave the dough to rise till double its size. Once again, pour oil onto the dough and stretch as before.

Put a suitable portion of the dough onto a Morsø cast-iron baking plate and sprinkle with a little oil. Pres “holes” into the dough while gently stretching it. Leave the dough to rest for half an hour and repeat this process twice.

Sprinkle rosemary needles onto your focaccia and press one last time. Sprinkle with salt and drizzle with olive oil.

Bake the bread in your Morsø Forno Spin at a low temperature till golden and delicious.




  • 1000 g organic wheat flour (add in two rounds)
  • 750 g water
  • 25 g yeast
  • 20 g salt
  • Rosemary
  • Olive oil
  • Salt