Rosemary Focaccia

February 2, 2016

Delicious light and crispy focaccia bread is easy to make. With a little planning focaccia a nice substitute for the usual lunch time sandwich bread or crackers. Hot out of the oven it's a welcoming after school snack. Rosemary and sea salt are a classic choice, but feel free to top it with your favorite herbs or grated cheeses.


1Using standing mixer (using dough hook attachment): Mix flour and salt in mixing bowl. In a separate bowl or measuring cup add dry yeast to warm water and stir well until dissolved. Add water with yeast to flour mixture slowly, add in olive oil, then remaining water with mixer on low speed. Continue to add a little flour and water as needed until the ingredients have come together to make a nice smooth dough (not too wet, sticky or dry). You may have to raise the mixing arm and adjust the dough a few times to get it to knead the dough well. This all takes less than 5 min. On a clean floured surface knead your dough into a ball and place into a floured bowl and wrap the bowl with plastic wrap. Place the bowl in a warm place.

2Without a mixer: The process is the same as above but rather than using the mixing bowl, place the flour on a clean surface and made a well in the middle. Add ingredients slowly and use your hands to work them into a smooth dough.

3Rolling out the dough: Use a lightly floured surface and don't over work the dough. Roll gently and use your hands to stretch the dough to the desired shape and size. A very light coating of vegetable shortening will help you stretch the dough in the pan to make it as thin or thick as you like.

4Preheat oven to 450F. Brush with olive oil, sprinkle sea salt to taste and rosemary. Poke dough with a fork a few inches apart throughout. Cook 10 min or until lightly golden brown.

Tip: Use "fast rising yeast" if you want to make the pizza in the next 3 hours. Wrap the bowl in a fleece blanket to keep it warm. You will know your dough is ready when it has risen to fill the bowl and has formed bubbles.


4 cup Flour

1 packet of dry yeast

1 1/2 cups warm water

2 tbsp extra virgin olive oil

1 tbsp salt

rosemary & sea salt to season