Rosemary Focaccia

Rosemary Focaccia

In Bread, Oven, Sides, Vegetarian by Mandi Flake1 Comment

Welcome to Fall! Officially, that is… My favorite part of fall every year is that it kicks off the mother of all baking seasons. From pumpkin to apple, pecan pie to cookies for santa, we are now in the time of year when you don’t cringe to turn on the oven, and the time to tap into our inner French pastry chef is here! So to kick us off in a fun, but not-to-intimidating way, I wanted to share with you another one of my favorite recipes from The Kinfolk Table : Recipes for Small Gatherings, an easy Rosemary Focaccia (to see my other favorite, check out the Chèvre & Arugula Pasta Salad). Now, you may possibly be wondering what in the world is Focaccia? Well, it’s a bread. It has yeast in it, but it’s not a massive loaf, instead it is a fairly flat small circle that can be cut in pizza slice shapes for dipping or squares for sandwiches. This is a great entry-level bread appropriate for any experience level.


I made this bread in my cast iron pan to make sure the shape was as round as possible (I am awful at shaping free-form loaves of bread). In the end it ended up being a good help at forming a nice crust on the bottom. In my recipe below I describe how I did it in my pan, but you could always skip the pan and bake it on a cookie sheet or directly on a pizza stone (check out this Baking Steel I spotted the other day – it looks super cool!).

Rosemary Focaccia

I really liked this recipe as a quick fresh baked bread option, and it makes a killer sandwich (I’ll be sharing a veggie sandwich I made with this bread soon!). If you’d rather serve this bread in a fancy-restaurant fashion, I’d suggest creating a dip bowl of quality olive oil with seasonings like rosemary, salt and pepper, maybe with a couple dots of balsamic vinegar.

Rosemary Focaccia

Rosemary Focaccia

Yields 2

An easy, tasty bread that can help make a fantastic sandwich.

1 hr, 10 Prep Time

15 minCook Time

1 hr, 25 Total Time

Save RecipeSave Recipe


  • 2 1/2 cups bread flour (plus more for dusting your work surface)
  • 1 teaspoon salt
  • 2 1/4 teaspoon instant yeast
  • 1 1/4 cup water (room temperature)
  • 1/3 cup plus 1 tablespoon olive oil
  • 1 small handful of roughly chopped fresh rosemary leaves
  • 2 pinches coarse sea salt


  1. In the bowl of a stand mixer, combine the flour, salt and yeast. Mix in the water until roughly incorporated (just 1-2 minutes).
  2. Continue to knead the dough with the mixer fitted with a dough hook and set to medium speed until the dough is elastic and somewhat sticky, about 6 minutes.
  3. Cover the bowl with plastic wrap or a damp dish towel, and allow the dough to double in size (should be 1 hour).
  4. Preheat the oven to 425 degrees Fahrenheit.
  5. Punch down the dough (I do this by folding the dough in half in both directions while still inside of the bowl).
  6. Dust a clean work surface lightly with flour, and turn out half of the dough on to the surface.
  7. Roll the dough into a circle that is roughly 2 inches thick.
  8. Brush your baking surface, whether a cast iron pan (mine was 12 inches in diameter) or a baking sheet or stone, with olive oil.
  9. Transfer the rolled out dough to the baking surface, indent it several times with your fingers, brush with olive oil and sprinkle with rosemary and sea salt.
  10. Repeat the rolling out and preparation with the second half of dough.
  11. Cover both loaves and allow them to rise another 15 minutes.
  12. Bake the bread at 425 degrees Fahrenheit for about 15 minutes, until the loaf is golden on top.
  13. Let the bread cool at least 10 minutes if you'd like to serve it immediately, or cool all the way before transferring to storage.
Recipe Type: Baked Goods



  1. Pingback: Veggie Sandwich on Focaccia - my cup is full

Share Your Thoughts!