Rosemary Focaccia Bread


Makes 2 – 9”x13” loaves.
Prep Time: 15 Minutes
Total Time: 3 Hours


  • 1 pkg. (2¼ tsp.) dry active yeast
  • 1 ¾ cup warm water
  • 3 ½ cups all-purpose flour
  • ½ cup whole wheat flour
  • 2 tsp. kosher salt
  • 5 Tbsp. extra virgin olive oil, divided
  • 1 Tbsp. chopped rosemary
  • flaky sea salt


  1. In a small bowl, combine the yeast, warm water and 2 Tbs. olive oil. Stir to dissolve. Allow mixture to sit a few minutes and to foam up before proceeding.
  2. In the bowl of a stand mixer fitted with a hook, mix together both the flours and the salt. Add the yeast mixture and mix on medium-speed for 5-8 minutes, or until the dough has become smooth and elastic. (Dough can be mixed by hand in a large bowl with a wooden spoon until smooth. Knead by hand on a floured surface until smooth and elastic, 8-10 minutes.)
  3. Pour 2 Tsp. olive oil in a large bowl. Place dough into the bowl and turn to coat with oil. Cover with a towel, place in a warm place and allow to double in size, about 2 hours.
    Rosemary Focaccia Dough
  4. Rub 1 Tsp. olive oil over the bottom and sides of a sheet pan. Punch the dough down and place on the prepared pan, stretch out the dough with your fingers to cover the bottom of the pan. Cover with a towel, place in a warm place and allow to rise 30-40 minutes.
  5. Preheat oven to 450℉ / 230℃. Place an oven rack in the middle of the oven.
  6. Remove towel from the dough and sprinkle with the chopped rosemary.
  7. Poke the dough down to make indentations all over the puffed focaccia dough. Drizzle 4 Tsp. olive oil over the dough and sprinkle generously with the sea salt.
  8. Place dough in the preheated oven. Reduce heat to 375℉ / 190℃. Bake 20 – 25 minutes or until golden brown. Remove bread from sheet pan and allow to cool slightly on a wire rack. Serve warm.