Rosemary Focaccia

A beautiful focaccia from the experts.


The act of eating focaccia is traditional and almost primal – tearing pieces from a large focaccia slab, dipping it into oil or gravy, and relishing the flavours both baked into the focaccia and those which adorn it at the table. For years our special family dinners included a large focaccia that sat in the centre of the large table, with family helping themselves during the meal. It is also great to take on picnics.

Similar recipes include Schiacciata with Cheese Topping.

You might like to browse our Bread recipes, and perhaps our Italian recipes. Find inspiration in our Late Summer dishes.


This recipe is from The Bread Bible, an amazingly accurate tome of bread and related recipes. The result is that the results are predictable, and very very good.

Rosemary Focaccia

source: The Bread Bible
cuisine: Italian
prep time: 5.5 hours including rising times
cooking time: 12 minutes
serves: 6 – 8 people, depending how you use it

2.75 cups flour
3/8 tspn yeast (1.2 grams) (!)
2 liquid cups minus 2 Tblspns slightly warm water (!)
0.75 tspn sugar
0.75 tspn salt
2 Tbslpn plus 2 tspn extra virgin olive oil
2 tspn fresh rosemary needles
0.25 tspn sea salt

In the mixer bowl, using a paddle or bread dough attachment, on low speed (#2) combine the yeast and the flour. Gradually add the water, mixing just till the dough comes together, about 3 minutes. It will be very soupy.

Increase the speed to medium (#4 speed) and beat until the dough is transformed into a smooth, shiny ball, about 20 minutes.

Add the sugar and salt, and beat until well combined, about 3 minutes.

The dough will look like melted mozzarella. Scrape it into a 2.5 litre bowl for rising, lightly greasing the top of the dough with oil. Cover with plastic wrap. Mark the side of the bowl at approx. twice the height of the dough (!!!) so you will know when the dough has risen sufficiently.

Allow to rise in a warm space for up to 4 hours.

Coat a sheet pan or oven tray with olive oil and some flour to avoid sticking. Pour the dough onto it. It will pour, but be very stretchy. Spread the dough as thin as possible without tearing (about 0.25″ – 0.5″). Let it relax for 10 minutes, then spread it to fill the tray. If it is still very elastic and not spreading, allow to rest for another 10 minutes.

When spread, cover with plastic wrap. Allow the dough to rise until it is doubled in bulk, about 1 hour.

Turn the oven on now, at 230 degrees C and heat for an hour with the rack at the lowest position. Use a baking stone if you have one. Heat for at least an hour.

Uncover the dough. Sprinkle olive oil evenly over the dough, sprinkle with rosemary salt or with crushed rosemary and sea salt.

Place it in the oven on the hot stone or on the lowest rack. Bake for 12 minutes or until the top is golden. Remove from the oven, drizzle some olive oil over if you desire, and serve immediately.

I slid it onto a large cutting board and took it to the table to cut.

recipe notes
Roast a whole head of garlic in the oven in the hour you are waiting for it to heat. Or cover the garlic with oil and confit in the oven. Use the garlic infused oil for the focaccia and the garlic cloves to stud the dough before baking.




6 thoughts on “Rosemary Focaccia”

  1. I love the photo!
    I love baking bread and I find that precision does make a difference to the end result. Cake and cookie recipes are more forgiving!
    Thanks for the comment and I feel very inspired to master ice cream making!

  2. As a bread lover (eating and baking) I say your focaccia looks good. I am not always very exact either. Intuition doesn’t always work, but most times it does.
    Actually, I started with precise measurements only after I started my blog!
    Also, best wishes for a Happy New Year.

  3. I can so relate to you regarding not sticking to exact measurements – i am a touch and feel eye-balling cook as well 🙂 I see that you have just mentioned flour, can I use any flour as in Whole Wheat (that is the only flour in my pantry now 🙂 )?

    Hi A-kay. Yes, touch, feel, see, smell. That is all that you need. Usually I use white flour to make focaccia, but you could try whole wheat. Maybe look at my quick no-knead focaccia that I posted the other day. I made this with a mix of rye and whole grain, and it was beautiful. It is here.

  4. I am with you on “exacting measure” – I believe that in cooking or even baking its not the perfect measure that matters – what matters is knowing your ingredients, being friendly with them and most importantly cooking and serving with love. I follow my mom’s idli recipe to the T – my idlis are never the same. It doesn’t take exacting measures to prepare great food – it takes a great deal of experience, love and happiness.

    Thank you. You are so right, it is about knowing your ingredients, about connecting with them, and a lot of love. That is why home cooking always tastes so good.

Welcome! I hope you are enjoying what you see here. Thank you so much for your comment and your thoughts.

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