Rosemary Focaccia

Drizzled with olive oil and sprinkled with sea salt, rosemary, and black pepper, this focaccia is irresistible.

5.0 from 1 reviews
Rosemary Focaccia
Yields: 2 (9-Inch) Rounds
  • 1 cup warm water (105° to 110°)
  • 2 tablespoons sugar
  • 1 (0.25-ounce) package active dry yeast
  • 2½ cups all-purpose flour
  • 1½ teaspoons kosher salt
  • 8 tablespoons olive oil, divided
  • ¼ cup chopped fresh rosemary, divided
  • Garnish: sea salt, ground black pepper
  1. In a medium bowl, stir together 1 cup warm water, sugar, and yeast. Let stand until mixture is foamy, about 5 minutes.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine flour and salt. With mixer on low speed, add yeast mixture and 2 tablespoons oil, beating just until combined. Switch to the dough hook attachment. Beat at medium speed until dough is smooth and elastic, about 7 minutes.
  3. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour.
  4. Drizzle 2 tablespoons oil each into 2 (9-inch) cast-iron skillets.
  5. Lightly punch down dough. Add 2 tablespoons rosemary, kneading until combined. Divide dough in half, and place in prepared skillets. Press dough into bottom of skillets. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 45 minutes.
  6. Preheat oven to 375°. Using your fingertips, press dough to create divots. Sprinkle with remaining 2 tablespoons rosemary, and drizzle with remaining 2 tablespoons oil.
  7. Bake until golden brown, about 20 minutes. Garnish with sea salt and pepper, if desired.



  1. This came out amazing. I kneeded by hand and could have used a little more flour, but I almost wouldn’t want to change a thing. I let my dough rise in the oven with a pan of hot water both times because the kitchen was cold and I was in a hurry, and it did the trick.


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