Focaccia Bread with Rosemary & Sea salt

Serves 12


  • 2 1/4 teaspoons active dry yeast
  • 1 cup water at room temperature
  • 7 tablespoons extra virgin olive oil, divided
  • 2 tablespoons rosemary, chopped, plus more for topping
  • 3 1/3 cups unbleached bread flour
  • 2 teaspoons course sea salt
  • Extra flour for dusting
  • Extra oil for greasing the bowl


  1. Dissolve yeast in water, add 3 tablespoons olive oil, salt & rosemary.
  2. Mix in half the flour (by hand or using a mixer with dough hook) until smooth. Mix in the remaining flour until you have a soft but not sticky dough. On a smooth lightly flour-dusted surface, knead dough for 10 minutes (or 5 minutes using a dough hook in a mixer).
  3. Place dough in a lightly oiled bowl and turn over so entire surface is coated, cover with a damp cloth. Let rise at room temperature until double the size (about 2 hours).
  4. Punch down the dough, turn out and shape into an 11 × 13 rectangular pan, press into the bottom of the pan pushing into the corners & patting out to make an even layer.
  5. Cover and let rise like before to double in size (another 1 1/2 hours to 2 hours).
  6. Preheat the oven to 425°F.
  7. Flour your fingertips and press into the risen dough to make dimples 1/2 inch deep.
  8. Sprinkle with the rest of the olive oil and rosemary needles. Poke the rosemary needles down into the dough and sprinkle with the sea salt.
  9. Bake in a preheated oven for 20 to 25 minutes, until golden brown.

This recipe was featured on Season 29 - Episode 2918.

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