Go Back

Rosemary Garlic Focaccia


  • 1 3/4 cups lukewarm water
  • 1/4 ounce active dry yeast one envelope
  • 1 1/2 teaspoons sugar
  • 4 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 3 Tablespoons olive oil
  • 1 1/2 Tablespoons dried rosemary crumbled
  • 3 -5 garlic cloves minced very fine (depending on how garlicky you want it)
  • 1 1/2 teaspoons kosher salt


  • In a bowl, stir together yeast, sugar and water and proof yeast for 10-15 minutes, or until foamy.
  • Stir in 4 cup of flour, 1 Tbsp of the olive oil and the salt, adding as much of the remaining flour as necessary to form a soft and slightly sticky dough.
  • Transfer to a lightly-oiled bowl, turn to coat, and let rise, covered, in a warm place for 1 hour, or until double in size. Knead dough down and press with lightly-oiled hands into a well-oiled 15 ½ x 10 ½ inch jelly-roll pan and let it rise, covered loosely, for 30 minutes.
  • Preheat oven to 375 degrees F. Set rack in center of oven.
  • Dimple dough with your fingers in places, drizzle 2 Tbsp olive oil over and spread over dough; sprinkle with rosemary, garlic and sea salt.
  • Bake for 35-40 minutes or until pale golden. Let cool for 10 minutes before cutting. Serve warm or at room temperature.