Rosemary Focaccia

Bread is my worst enemy. But a delicious one.


I remember always going to my favorite Italian deli during high school and getting focaccia bread. It was fluffy, chewy, and had a variety of toppings. My favorite was olives and tomatoes.


Homemade ravioli is on the menu tonight, so I thought it was a perfect opportunity to make this bread on a rainy Sunday. We have an abundance (I mean TONS) of rosemary growing outside so I took advantage.



1.5 cups hot water
3 teaspoons salt
1 teaspoon extra virgin olive oil
1 teaspoon honey
1 packet yeast
2+ cups flour
1 large sprig of rosemary

1. Refer to my bagel recipe for the dough: Keep in mind, I swapped out the bread flour for all purpose flour and molasses for honey. Molasses and honey can be interchanged with my bread recipes.
2. When your dough is done rising, have your oven heated up to 500 degrees F with your cast iron pan inside (or pizza stone).
3. Flip your dough onto a large piece of parchment paper dusted with flour. Do NOT knead the dough again.
4. I keep my dough round but you can shape it to be rectangular at this point.
5. With your thumbs, begin making dents throughout the dough.
6. Drizzle extra virgin olive oil and sprinkle your chopped rosemary onto the dough.
7. Bake for 12 minutes or until golden brown. 1 2




Enjoy with pasta! Or with any leftover focaccia, make sandwiches!


3 thoughts on “Rosemary Focaccia

  1. Pingback: Margherita Pizza | Kimchi and Kogi

  2. Pingback: Three Flatbreads | Kimchi and Kogi

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