Rosemary Focaccia Bread

Originally posted 9/20/17

Ingredients (Yield: 1 sheet pan)

1 cup of Very Warm water

2 and 1/4 teaspoons of yeast

2 teaspoons of sugar

1-2 teaspoons of fresh rosemary, lightly chopped

1/2 teaspoon of salt, plus extra

Black pepper

1 tablespoon of extra virgin olive oil, plus extra

2 and 1/2 cups of flour


Step 1: Combine your Very Warm water (warm to the touch, but not hot enough to burn you), yeast, and sugar in a mixing bowl. Let sit for 5 minutes, or until the yeast “blooms”.

Step 2: Add your rosemary, olive oil, and salt.

Step 3: Add your flour 1 cup at a time, until a dough is formed. Knead the dough until it is smooth and elastic. Shape your dough into a ball.

Step 4: Scrape out the mixing bowl you were just using, then place a small amount of olive oil into it. Place your dough ball into the oiled bowl and turn so that all sides are coated lightly in oil. Cover the bowl with plastic wrap.

Step 5: Allow your dough to sit undisturbed in a warm place for 1 hour, or until it has doubled in size. My favorite spots to rise dough in are on top of the stove while stove is off, or in the microwave, without using the microwave.

Step 6: Dump your bread dough onto a greased cookie sheet and flatten it out. This is a lot of dough, so you’ll likely fill up the whole sheet. Let it sit undisturbed for 20 minutes.

Step 7: Using your fingers, make many indents in top the dough.

Step 8: Brush the top of the bread with olive oil and sprinkle with salt and pepper.

Step 9: Bake for 20 minutes, or until golden brown.

Step 10: Eat the bread hot or store in an airtight container.

Minnesota-based grad student, future RD, educator, content creator, and mac and cheese expert! Natalie is currently a Masters of Public Health student and dietetic intern at the University of Minnesota, and is on-track to becoming a registered dietitian-nutritionist. She earned her bachelor's degree in Dietetics in 2019 from St. Catherine University.