Rosemary Focaccia

    1 hour 15 minutes

    It's incredibly easy to make your own focaccia and well worth it! It tastes amazing right out of the oven. A perfect accompaniment to pasta.

    153 people made this

    Serves: 12 

    • 3 1/2 cups (400g) plain flour
    • 1 teaspoon white sugar
    • 1 teaspoon salt
    • 1 tablespoon active dry yeast
    • 1 cup (250ml) water
    • 2 tablespoons vegetable oil
    • 1 egg
    • 3 tablespoons olive oil
    • 1 teaspoon dried rosemary, crushed

    Preparation:20min  ›  Cook:25min  ›  Extra time:30min rising  ›  Ready in:1hour15min 

    1. Combine 1 cup flour, sugar, salt and yeast. Mix well. Heat water and vegetable oil until warm and add to yeast mixture along with the egg. Blend with an electric mixer at low speed until moistened. Beat for 2 additional minutes. Stir in 1 3/4 cup flour while beating until dough pulls away from side of bowl.
    2. Knead in 3/4 cup flour on floured surface. Cover dough with a bowl and let sit for 5 minutes. Place dough on a greased baking tray. Roll out to 25cm circle. Cover with greased cling wrap and a cloth towel. Place in a warm place for 30 minutes.
    3. Uncover dough and poke holes in it with a spoon handle at 3cm intervals. Drizzle olive oil on dough and sprinkle with crushed rosemary.
    4. Bake at 200 degrees C for 17 to 27 minutes until just golden. Remove from baking tray and cool on rack.

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    Reviews in English (128)


    I have made a lowfat version of this bread, and we love it. I use only 1 tablespoon of vegetable oil in the dough and 1 tablespoon of olive oil on the top. I add 1 minced clove of garlic to the olive oil for the top (in addition to the rosemary), bake the bread for 15 to 16 minutes, and cover the warm bread with a dishtowel once I move it to a wire rack to cool. This makes the top soft, since using less oil dries it out. I serve it for sandwiches made with garlic-roasted veggies, pesto, and freshly grated parmesan. Yum Yum!  -  18 Jul 2000  (Review from Allrecipes USA and Canada)


    This was my first attempt at making Focaccia and it turned out very well. I didn't proof the yeast the first time and it still rose nicely, but I always proof it first now. This is a very easy recipe to make. I only have a hand mixer and can still pull it off. The batter sticks to the beaters a little bit but I just pull it off-no problem. I dont always use all of the additional 3/4 cup of flour. It depends how the initial batter turns out. I am not a big fan of rosemary so I use italian seasoning, garlic powder and a little kosher salt. Delicious!  -  19 Nov 2005  (Review from Allrecipes USA and Canada)


    The bread has a nice taste, however, it doesn't seem to have the true focaccia consistency.  -  18 Jan 2002  (Review from Allrecipes USA and Canada)