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Focaccia Bread with Rosemary

What you need: 

1/2 teaspoon dry yeast
1 cup lukewarm water, divided
3 tablespoons olive oil
1/2 teaspoon sea salt
2 cups spelt, whole wheat or unbleached wheat flour Topping:
2 tablespoons olive oil
1 tablespoon crushed fresh rosemary leaves
1 teaspoon coarse sea salt

What you do: 

1. Place yeast in a bowl with 1/2 cup of the lukewarm water and stir until dissolved. Add remaining water, oil, salt and flour and mix well. Cover bowl and let rise in warm place until doubled in size.
2. Oil 1 9" cake pan. Knead dough on floured surface, adding more flour if needed to make a shiny and elastic dough.
3. Place dough in prepared pan. Press dough into pan and let rise again for at least 1/2 hour. Preheat oven to 425 degrees F. Mix topping ingredients.
4. When risen, make many deep holes in dough with finger and brush on topping. Bake for 20-30 minutes.'

Preparation Time: 
Cooking Time: 
Recipe Category: 


i only had white pastry flour, and had to use a tonne more, but it worked out in the end,  only cakier, almost scone texture-- would be nice with olive tapenade -- i'll try it again with normal flour for sure, and will try the variations suggested above.
came out of the pan real clean, by the way! i was afraid it might stick...


Yum! I made this bread using half whole wheat flour and half all-purpose flour. I ended up adding about 1/2 cup of extra flour when kneading it. I also used dried oregano and basil, fresh basil leaves, artichoke hearts, and sun-dried tomatoes for the topping instead of rosemary. It came out perfect! Delicious!


This bread really is amazing. I know I've already posted that, but tonight's baking warrented another. It's so good! I experimented a bit and I used 3/4 tsp yeast and 1/2 cup AP flour with 1 1/2 c. whole wheat flour. It was fantastic :).


this is an outstanding bread! i added sun dried tomatoes and a little bit of spinach and red onion. out of this world!


I've been making this bread for years and I love it. This bread is amazing.


This bread is amazing. My whole family loved it.


This is a super successful bread! I bake it once a week now, very presentable and delicious, it stays soft overnight as well, not sure about any longer as its gone after that... I usually put a ring of either black or stuff sliced olives round the top before the rosemary goes on.  Thanks so much for a fantastic recipe...


after letting the dough rise the first time, i threw 8 - 10 sun dried tomatoes (chopped) and 15 black olives (whole) in there.. oh man. it makes for a lumpy, scary-looking bread, but it tasted great!



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