Rosemary Focaccia Bread

Rosemary, garlic, and bread. And a ton of olive oil….how can you go wrong with that? Focaccia is the simplest bread to make – it’s essentially pizza dough, with extra oil and seasonings. It is good plain, but even better with a generous Tablespoon of rough chopped rosemary and thinly sliced garlic.

garlic and rosemaryAlthough I sometimes like to be a hero and mix my bread dough by hand, I typically let the KitchenAid mixer do the heavy work. There is nothing meditative or relaxing about kneading dough while contending with a very busy 3 year old. So the next step is to get out your stand mixer (or bowl and wooden spoon, if you don’t have a toddler) and add in your flour, yeast, salt and oil.

dry ingredients

With the dough hook, mix the ingredients for a minute or two, then add in the water. Turn the mixer up to medium low, and find something else productive to do for 5 to 7 minutes.


Expect this dough to be sticky – that’s ok. Your dough isn’t really sticky? That’s ok too! There is an inconsistency when using volume (instead of weight) to measure flour. In most cases, this causes problems (this is why recipes call for inexact cups of flour, instead of an exact amount). But no worries here – as long as the dough is not overly dry (think crumbles), the finished result will be good. 
Oil a 9 inch baking pan with about 1 Tablespoon of olive oil. Dump the sticky dough into the pan, and then use wet fingers to press the dough into a disk. Water or oil on your fingertips works well for this. Tightly cover with Stretch-Tite (because it’s the only brand of plastic wrap that actually works…) and allow to rise for about an hour. 
pokeWhen the dough has risen, take off the plastic wrap and give it a good poke. About a dozen or so, with your finger or the handle of a wooden spoon. At this point, you should go ahead and preheat your oven to 425F. You should also douse your bread in olive oil….or drizzle….whatever fat level you prefer. I use about a Tablespoon – but a little more, is good too. You can also sprinkle the bread with salt, pepper, dried Italian seasoning, parmesan cheese, etc. 
oiledWhen the oven is ready, give the pan a good swirl – to dislodge some of the oil from the holes. Then bake until golden brown, and everyone in the house is drooling. Let it cool on a wire rack for at least 20 minutes before you cut and serve.
finished loaf
  • 2 Cups flour (unbleached all-purpose)
  • 1 Cup warm water
  • 1 teaspoon active dry yeast
  • 1/4 teaspoon salt
  • 1 Tablespoon oil
  • 1 Tablespoon rosemary
  • 1 Tablespoon chopped garlic
  • olive oil, salt, pepper, Italian seasonings to top
Combine flour, yeast, salt and oil in the bowl of a stand mixer. Add water and mix/knead until combined. Add garlic and rosemary. Mix for 5-7 minutes, until dough is well-kneaded. The dough will be sticky.
Pour 1 Tablespoon of oil into a 9 inch cake pan. Dump dough into pan, and press out into a disc. Cover with plastic wrap, and allow to rise for 1 hour.
10 minutes before baking, use you finger to make indentations into the dough. Drizzle with 1-2 Tablespoons of olive oil. Sprinkle with sea salt, cracked pepper and/or dried Italian seasoning.
Bake at 425F for 20-25 minutes, until golden brown.