Posts Tagged ‘ rosemary focaccia ’

If you want an aromatic and tasty focaccia you don’t have to leave your house because you can whip this up in no time!   Seriously.   No machine needed.   This takes about 10 minutes of prep time, 1 1/2 hours of rising time and 20 minutes of baking time – that’s it! 


  • 1 pkg active dry yeast
  • 1/2 tsp sugar
  • 1 1/2 cups warm water (110 degrees)
  • 4 cups all-purpose flour
  • 1 tsp salt
  • 4 tbsps fresh rosemary
  • 3 tbsps olive oil
  • sea salt, coarsely ground

Dissolve yeast and sugar in 1/2 cup warm water and let sit for 5 minutes until bubbly.

In a large bowl, combine flour, salt and 3 tbsps of the rosemary.  Add yeast mixture and remaining water.  Mix thoroughly with a wooden spoon and/or your hands.  Transfer to a floured cutting board and knead by hand for a few minutes until smooth. 

Lightly coat a large bowl with olive oil.  Place dough in bowl and cover with a towel.  Let rise for 1 1/2 hours in a warm place, until doubled.  (I put it on my dryer in the laundry room!)

Preheat oven to 425.

Once risen, punch down and place on an oiled baking sheet (I use my round pizza stone, but a cookie sheet is fine).  Press dough down with your hands into a circle, dimpling it with your fingertips.  Drizzle with the olive oil and sprinkle with coarse sea salt and remaining rosemary.

Bake for 20-25 minutes, until golden.  Serve warm or at room temperature.

Note:  The thinner you pat down the dough, the crisper the foccacia.  The thicker you leave it, the softer the bread.  Thick is great for making sandwiches.

Vatiations:  Use sage instead of rosemary.  Add sliced olives, red onions, or zucchini.  Cheeses of most any kind are terrific on it – parmesan, mozzarella, fontina, etc.

Here it is right before going into the oven:

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admin February 4th, 2009      No Comments »

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