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Delicious Rosemary Focaccia Bread

How To Make Easy Rosemary Focaccia

Makes one Jelly Roll Pan sized focaccia


2 1/4 teaspoons active dry yeast aka 1 packet
1 1/2 Cups warm water
4 1/2 Cups bread flour
2 teaspoons salt
3/4 Cup extra virgin olive oil, divided
1 bunch Fresh Rosemary
Sea Salt

Add yeast to the warm water and stir. Let sit for 5 minutes. I add mine to my kitchenaid mixer bowl so that I can just add the flour in slowly and only use one bowl.
In mixer or with hands, add flour and salt slowly while mixing until it’s all well mixed

Rosemary leaves can be disconcerting to bite into so I like to heat up 1/2 Cup of the oil in a pan or skillet and add the fresh rosemary to it so that the rosemary essence gets extracted. Plus there’s no need to cut off all those darn leaves and mince them up. Heat the oil and rosemary until the oil is warm, on low heat, for about 7 minutes.

Slowly add this oil to your dough and mix until blended.

Let the dough rise in a warm place for 2 hours.

Coat the bottom of the jelly roll pan with 1/4 Cup olive oil

Add dough and spread out with hands. Press holes into the dough once it’s all spread out – the holes should go all the way through!

Drizzle 1/4 Cup olive oil over the top.

Sprinkle sea salt over the top to evenly distribute the salt. This bread needs salt.

Cover and let rise in a warm place for an hour.

Bake at 400f or 200C for 35 minutes, checking after 25 minutes.

Serve with your favorite dip or spread.


Takes about 3 hours to make.

Great with the Homemade Tapenade recipe here: Homemade Tapenade Recipe


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