Rosemary Focaccia

Focaccia is probably the best, most flavorful yeasted bread recipe I know. It’s so easy too. With a few pantry ingredients and the right technique(which there isn’t much of), you can produce a crispy, crackly focaccia with a pillow-like interior.

*recipe designed for a 7×13 baking mini baking sheet

Basic Proportions:

  • 100% flour
  • 78% water
  • 3% yeast
  • 4% salt
  • 2% sugar(optional)
  • 8% oil


  • 400 grams all purpose flour
  • 310 grams water(90-100 degrees F)
  • 12 grams yeast
  • 15 grams salt
  • 10 grams sugar
  • 30 grams olive oil + more for greasing


  • Add the water, yeast and sugar into the bowl of a stand mixer and mix
    • Let sit for 10 minutes or until yeast is bubbly
  • Add in the rest of ingredients and knead until tasky and smoothe. It will be very wet and only if you have to, add more flour. It will take 7-15 minutes, depending on the mixer. 
    • You should be able to stretch a piece without it tearing
  • Place in a large oiled bowl and let rise in a warm place for 1-2 hours or until tripled in volume
  • Liberally oil a 7×13 baking tray and season with bottom with salt and pepper
  • Knock out any extra oil and press the dough into the baking sheet until it fits snug into all sides
  • Poke many times, sprinkle on rosemary, cover and proof for another hour
  • Drizzle the top with more oil and bake at 400 degrees for 20-25 minutes or until the top is golden
  • Remove and cool on a cooling rack

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