The Best Rosemary Focaccia Bread

Recipe by spatchcock
READY IN: 1hr 50mins
YIELD: 1 focaccia




  • Dissolve the yeast in 1/2 cup of the warm water, and let sit 10 minutes until bubbly.
  • In a large bowl, combine the flour, Ts. of salt, yeast mixture and remaining water.
  • Mix thoroughly with a wooden spoon and then your hands.
  • Transfer to a floured work surface and knead by hand for a few minutes or until smooth.
  • Place in a well oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 1/2 hours.
  • Punch down and place on an oiled baking sheet, forming into an oval or circle.
  • Dimple the top surface with your finger tips, and then drizzle with the oil and sprinkle with coarse salt and rosemary.
  • Preheat the oven to 425 degrees F. Bake about 20 minutes or until golden.
  • Serve warm or at room temperature.
  • Variations: Instead of the rosemary, you might add 2-3 tablespoons of fresh chopped sage to the dough with some Fresh Parmesan on top.
  • Other alternatives are sliced olives, thinly sliced zucchini or thinly sliced onions.
  • Such cheeses as grated Parmesan, Mozzarella, or Fontina are also good.