Rosemary Focaccia
A thick, dimpled, olive-oil-rich bread studded with fresh rosemary and flaky salt. The dough is wet and requires no kneading — just patience while it rises and develops flavor. Baking it in a sheet pan with a generous pour of olive oil creates a bottom crust that shatters when you tear it.
Ingredients
🌱 From Your Homestead
- fresh rosemary (2 tbsp, leaves stripped from stems)
🛒 From the Store
- bread flour (3.5 cups)
- active dry yeast (1 packet)
- warm water (1.5 cups)
- olive oil (6 tbsp, divided)
- sugar (1 tsp)
- salt (1.5 tsp)
- flaky sea salt (for topping)
How to Make It
- Gather your ingredients: fresh rosemary (2 tbsp, leaves stripped from stems), bread flour (3.5 cups), active dry yeast (1 packet), warm water (1.5 cups), olive oil (6 tbsp, divided), and the rest.
- Prep your homestead ingredients — wash, chop, and measure: fresh rosemary (2 tbsp, leaves stripped from stems).
- Oil your hands and dimple the dough aggressively — push your fingertips all the way to the bottom of the pan. The dimples create pools where olive oil collects and crisps. If you're gentle, the dough puffs up evenly and you miss the best part: those crunchy, oily craters.
- Cook for approximately 2 hr 30 min (including rise). Adjust to taste and serve 8 portions.
- Plate, enjoy, and share with your household!
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