This scrumptious Rosemary Focaccia Bread formula is anything but difficult to make, and tastes so rich and great with the expansion of new rosemary, olive oil and chipped ocean salt.

Anyway, get the job done it to state, it was one more important night on account of our bold coordinator. Furthermore, it additionally wound up being an awesome dinner, because of this ultra-simple soup formula, my most loved Costco kale serving of mixed greens, huge amounts of scrumptious ALDI cheddar and wafers, and this ultra-encouraging rosemary focaccia bread formula, which I can't quit making of late.

That is to say, we should be genuine, I everlastingly and consistently love pretty much any bread that is taught warm and crisp a thing or two out of the stove. Be that as it may, there's bonus mystical about warm, encouraging, wanton focaccia bread. Particularly this formula, which is kicked up a noteworthy indent with heaps of crisp rosemary, additional showers of olive oil, and a liberal sprinkle of chipped ocean salt. Goodness my sky, it genuinely is the majority of my bread dreams work out.




  • 1 1/3 cup warm water (about 110°F*)
  • 2 teaspoons sugar or honey
  • 1 (0.25 ounce) package active-dry yeast
  • 3 1/2 cups all purpose flour
  • 1/4 cup extra virgin olive oil, plus more for drizzling
  • 2 teaspoons flaked sea salt
  • 2 sprigs fresh rosemary
  • flaked sea salt


  1. Add warm water (*about 110°F, which you can measure with a thermometer if you want to be sure it’s the right temp) and sugar to the bowl of a stand mixer with the dough attachment, and stir to combine.  Sprinkle the yeast on top of the water.  Give the yeast a quick stir to mix it in with the water.  Then let it sit for 5-10 minute until the yeast is foamy.
  2. Turn the mixer onto low speed, and add gradually flour, olive oil and salt.  Increase speed to medium-low, and continue mixing the dough for 5 minutes.  (If the dough is too sticky and isn’t pulling away from the sides of the bowl, add in an extra 1/4 cup flour while it is mixing.)
  3. Remove dough from the mixing bowl, and use your hands to shape it into a ball.  Grease the mixing bowl (or a separate bowl) with olive oil or cooking spray, then place the dough ball back in the bowl and cover it with a damp towel.  Place in a warm location (I set mine by the window) and let it rise for 45-60 minutes, or until the dough has nearly doubled in size.
  4. Preheat oven to 400°F.  Turn the dough onto a floured surface, and roll it out into a large circle or rectangle until that the dough is about 1/2-inch thick*.  Cover the dough with a greased piece of plastic wrap, and let the dough continue to rise for another 20 minutes.
  5. Remove the plastic wrap, and transfer the dough to a large baking sheet.  Use your fingers to poke deep dents (seriously, poke all the way down to the baking sheet!) all over the surface of the dough.  Then drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with the fresh rosemary needles and sea salt.
  6. Bake for 20 minutes, or until the dough is slightly golden and cooked through.  Remove from the oven, and drizzle with a little more olive oil if desired.
  7. Slice, and serve warm.

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