Rosemary Focaccia

Rosemary Focaccia

I have been in the mood for Italian food lately and this fun recipe for Rosemary Focaccia is the perfect companion. It’s tasty and easy to do. This recipe is fairly simple but does require time to let the dough rise. The outcome is the most amazing crisp crust and soft bread inside. You could serve this with dinner, or make pretty epic sandwiches with it! You can find more fun Italian recipes here and here!


1 envelope of active dry yeast (make sure it is not expired)

2 teaspoons of honey

5 cups of all purpose flour

5 teaspoons of table salt

6 tablespoons of extra virgin olive oil

2 tablespoons of fresh rosemary leaves

Butter for the pan

Maldon sea salt


In a medium glass bowl, whisk together the envelope of yeast, honey, and 2 1/2 cups of warm water. The mixture should become foamy. Let it sit for 5 minutes.

Add the flour and the salt. Mix the ingredients until the dough forms and there are no dry streaks.

In another bowl, pour in 4 tablspoons of the olive oil. Use a spatula to transfer the dough to this bowl and coat the dough with olive oil.

Cover the bowl with plastic wrap and chill the dough for 8 to 24 hours. It should have doubled in size.

When the dough is ready, set the oven to 450 degrees.

Butter a 9×13 baking pan generously.

Knead the dough gently and transfer it to the prepared pan.

Let the dough rise for 90 minutes on top of the pre-heating oven.

When the dough is ready, dimple the focaccia by deeply indenting it with your fingers.

Drizzle the dough with the remaining olive oil.

Finish it with Maldon sea salt and rosemary.

Bake the focaccia for 25 to 30 minutes, until it is puffy and golden brown.