Rosemary Focaccia Bread

Recipe by Kim D.
READY IN: 2hrs 15mins
YIELD: 2 loafs




  • In a large mixing bowl, combine flour, yeast, 1 tablespoon rosemary and 1 1/2 teaspoons salt.
  • With a wooden spoon, stir in water and 3 tablespoons olive oil; beat mixture vigorously for 5 minutes.
  • Cover bowl with a clean towel and let dough rise in a warm place, away from drafts, until doubled in size (about 40 minutes).
  • Turn dough onto a floured surface and gently knead for one minute.
  • Lightly oil two large baking sheets (I use baking stones).
  • Divide dough in half, placing one half on each baking sheet.
  • Press or roll out each to a 10-inch round.
  • Cover rounds with clean towels and let rise until doubled in size (about 30 minutes).
  • Preheat oven to 400°F.
  • With finger tips, make indentions all over surface of focaccia and brush each round with 1/2 tablespoon remaining olive oil.
  • Sprinkle rounds with remaining rosemary and sea salt.
  • Bake 15 minutes or until golden.
  • Cut in wedges and serve warm.