Rosemary Focaccia Bread
A Kitchen Muse: 
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
An all purpose bread that can be used as a side for soups, toasted for breakfast, sandwich bread or used as croutons or breadcrumbs.
  • 2 pkgs. active dry yeast
  • 1¾ cups warm water
  • 1 tsp. sugar
  • ¾ cup virgin olive oil
  • 5 cups all purpose flour
  • 1 tsp. fine sea salt
  • 2 sprigs fresh rosemary
  • 1 tbs. coarse sea salt
  1. Dissolve yeast and sugar in warm water in the bottom of the bowl of a stand mixer for 5 minutes until foamy.
  2. Add ½ cup olive oil, flour and sea salt.
  3. Mix using dough hook on low speed for 5-7 minutes until dough is elastic and smooth.
  4. You can add up to ½ cup additional flour if needed to prevent dough from sticking.
  5. Remove dough from bowl.
  6. Form bowl into a ball and place in a lightly oiled bowl covered by plastic wrap.
  7. Let raise until double in size for 1 - 1½ hours.
  8. After dough is raised, punch dough and prepare pan for baking.
  9. Pre-heat oven to 450 degrees and position rack in the bottom third of the oven.
  10. Prepare a sheet pan by pouring ¼ cup olive oil over the bottom of the pan.
  11. Turn dough into pan and gently nudge the dough to the edges. (If dough doesn't cooperate, give the dough 5 minutes to relax)
  12. Once formed, cover the dough with a dish towel - place in warm place and let rise for about an hour.
  13. After an hour, gently rub the top of the bread with olive oil.
  14. Sprinkle with fresh rosemary and coarse sea salt.
  15. Bake the focaccia until golden brown or around 20-30 minutes.
  16. Remove from oven.
  17. Let cool and cut into squares.
  18. Store tightly wrapped in aluminum foil at room temperature for up to a day.
  19. Freeze up to 2 weeks.
  20. Reheat at 375 degrees for 10 minutes.
Recipe by A Muse in My Kitchen at