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Rosemary Focaccia Bread

Active Time: 30 minutes

Total Time: 3 hours

Serves: 12 servings


Rosemary Focaccia Bread


  • In small bowl, combine 1/3 cup warm water and yeast; let stand 10 minutes. In medium bowl, combine sifted flour, 1 tablespoon rosemary and salt; set aside.
  • In large bowl, combine remaining 1 cup warm water and 2 tablespoons olive oil; add yeast. Stir in 3 cups flour mixture, 1 cup at a time. Begin kneading dough in bowl, until all flour from bowl has been incorporated.
  • Turn dough out onto a floured work surface. Continue kneading, adding additional ½ cup flour as needed, until smooth and elastic (about 8 minutes). Place 1 tablespoon oil in large bowl; transfer dough to bowl and turn to coat with oil. Cover; let rise until doubled in size (about 1-1½ hours). Punch dough down.
  • Coat large baking sheet with ½ tablespoon olive oil. Press dough into a rectangle until about ½-inch thick. Brush dough with additional ½ tablespoon olive oil. Press thumb into dough, creating dimples, ever inch or so. Sprinkle with remaining ½ tablespoon rosemary and sea salt. Let rise 30 minutes.
  • Bake in a preheated 400°F oven 25 minutes or until lightly browned. Remove from oven; let stand 2 minutes. Transfer to a cooling rack; cool 10 minutes before serving.