rosemary focaccia

rosemary focaccia

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  • Prep Time


  • Total Time


  • Servings



  • 2

    tbsp rosemary, minced

  • 1

    c boiling water

  • 1

    package yeast (1 tbsp)

  • 1

    tsp sugar

  • 1

    tsp salt

  • 4

    tbsp evoo

  • c wheat flour

  • 1 to 1½

    c white flour

  • 1

    tsp coarse salt


combine rosemary and water in bowel, then let cool to 110 degrees. add yeast and sugar and let sit for 5 minutes. when yeast is nice and bubbly, add salt and 1 tbsp oil, then sitr in wheat flour. begin adding white flour, stirring constantly, only until the dough begins to pull away from the side of the bowl. turn dough out onto floured counter and knead for 5-10 minutes, until smooth and elastic. if the dough seems sticky you can add a bit more flour. oil the other bowl and place the dough in it. turn the dough so that the entire surface is lightly oiled. cover with damp cloth, set in warm spot and let rise about 1 1/2 hours until doubled. punch down dough and knead for 2 minutes. oil baking sheet, place dough on top, and stretch to form a 12 by 12 inch square. cover with towel and let rise for 45 minutes. preheat oven 375. press down slightly on the dough every two inches or so, so that the top is dimpled. sprinkle with salt and additional rosemary, if available. drizzle with 2 tbsp evoo and bake until golden brown, about 25 minutes. serve immediately, with a dish of your best olive oil and maybe some balsamic vinegar drizzled in it.


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