Rosemary Focaccia

Rosemary focaccia, from Italy, is one of my favorite breads in the world, and the hardest part of this recipe is waiting for the dough to rise.

Yield 1 loaf – 6 to 8 servings
Time at least 3 hours
  • 2 large bowls
  • wooden spoon
  • thermometer
  • kitchen towel
  • baking sheet
  • 2 T rosemary, minced
  • 1 c boiling water
  • 1 package yeast (1 T)
  • 1 t sugar
  • 1 t salt
  • about 4 T olive oil
  • 1½ c wheat flour
  • 1 to 1½ c white flour
  • 1 t coarse salt
Directions Combine rosemary and water in bowl, then let cool to 110 degrees. Add yeast and sugar and let sit for 5 minutes. When yeast is nice and bubbly, add salt and 1 T oil, then stir in wheat flour. Begin adding white flour, stirring constantly, only until the dough begins to pull away from the side of the bowl.

Turn dough out onto floured counter and knead for 5-10 minutes, until smooth and elastic. If the dough seems sticky you can add a bit more flour.

Oil the other bowl and place the dough in it. Turn the dough so that the entire surface is lightly oiled. Cover with damp cloth, set in a warm spot, and let rise about 1½ hours, until doubled.

Punch down dough and knead for 2 minutes. Oil baking sheet, place dough on top, and stretch to form a 12 by 12 inch square. Cover with towel and let rise for 45 minutes.

Preheat over to 375. Press down slightly on the dough every two inches or so, so that the top is dimpled. Sprinkle with salt and additional rosemary, if available. Drizzle with 2 T oil and bake until golden brown, about 25 minutes. Serve immediately, with a dish of your best olive oil and maybe some balsamic vinegar drizzled in it.

Notes You can use dried rosemary, but fresh is easy to come by and tastes so much better.

Adapted from The Moosewood Collective’s Sundays at Moosewood Restaurant: Ethnic and regional recipes from the cooks at the legendary restaurant.

Buy it: |

  Key to abbreviations and conversions