Rosemary Focaccia

One other thing I got to try last weekend was Rosemary Focaccia.  Focaccia is an Italian oven-baked flat bread.  Why did I try to make this bread?  Well, when I read the recipe, I thought it was pretty simple, and just decided that I needed to try it.  That’s all.

The ingredients involved were really simple.  Water, honey, flour, egg, salt, yeast, and rosemary.  That’s it!

I boiled some water first for the rosemary water.  While the water was heating up, I chopped the rosemary.  I put about a teaspoon – two teaspoons of chopped rosemary into a mixing bowl.

Then I put in a tablespoon of honey.

And poured one and 1/4 cup of boiling water into the mixing bowl.

I stirred it around and made sure that the honey dissolved, and let it steep awhile.

Once the water cooled down a little bit (the temperature was about 110 degrees), I sprinkled the yeast on it.  I was short on time, so I put some water in the sink, threw a few ice cubes and put the mixing bowl in the sink for a few minutes.  It cooled down the water faster than if I let it sit on the counter top.

I let it sit for about five minutes until the yeast mixture bubbled like this.

Then I added a teaspoon of salt into the yeast mixture.

Two tablespoons of olive oil went into the mixture as well.

Then I poured the three and 1/4 cups of flour.

Using a wooden spoon, I stirred the flour mixture.

I stirred the flour mixture until it resembles many blobs.

Then I dumped the blobs on the counter.

I started to combine the blobs into a combined one mass of bigger blob named dough.

And then the dough was treated much better than the way my hubby treats me.  Ha ha.. just kidding!  It got kneaded and massaged for a good ten minutes!!  So good that it became pretty and had a somewhat smooth surface!

Now the pampering was done, the dough needed to be left alone.  So I sprayed PAM spray on the mixing bowl.

Dumped the dough in there.  Swirled it around so the surface of the dough was covered by oil.

And covered it.

And I put the mixing bowl into a cold oven.  However, I turned on the pilot light just to warm up the inside of the oven, and that would make the yeast go-go happy.  I left it alone in there for about 45 minutes.

After 45 minutes, the dough looked really happy and doubled in size.

Then, according to the recipe, make an indentation on the dough using your fingers.  So I did.

Then the recipe also said, if the indentation remains, the dough has risen enough.  Well, the two indentations from my fingers remained…

Then the recipe said, punch the dough, and I did!   Ha ha… It was somewhat of a stress reliever!  Try it!!

Then I sprayed my baking pan and was getting ready to shape and bake the dough.

I patted the dough and spread it around the baking pan.

I covered it with towel again, and let it sit for another 20 minutes.  This time I also hid it into the oven with the pilot light on.

While the dough was rising again, I prepared the egg wash.  I put one egg yolk into a small bowl, and added a tablespoon of olive oil to it.

Added a teaspoon of water…and stirred it.

Once the twenty minutes rising was done, I made some indentations on the dough by pushing my finger into the dough.

I made some more holes, until it covered the whole dough.

Then I brushed the egg wash on the dough…

Until the whole surface was covered by the eggwash.

I sprinkled the rest of the rosemary…

And sprinkled some kosher salt…

And the dough was ready to be baked.

Twenty five minutes later, I had made my first Rosemary Focaccia bread.

I let it cool on a wire rack.  It was kinda funny lifting this thin, wide bread with the spatula.  I rarely dealt with thin bread before…

Up close and personal, you can see the kosher salt on top of the bread.

Mmm… yummy…  You can taste and smell the aromatic rosemary.   You can eat this bread as is, or spread some butter on it…or eat it with a bread dip made out of olive oil and herbs.  We ate it with butter that day.  It was good! 🙂

Print recipe here.

Rosemary Focaccia

The rosemary steeps in boiling water; be sure to let it cool to 100° to 110° before adding the yeast so your dough will rise correctly. Sea salt and kosher salt have larger crystals than regular salt, so either adds a nice crunch to the top of the bread. But be sure to use regular salt in the dough for best results. You don’t need to use all of the egg and oil mixture on top of the dough; spread enough to coat the top, and discard any extra. Use remaining bread for sandwiches, or cut into 1/2-inch cubes and bake at 350° for 15 minutes (or until toasted) to make croutons for salads.

Yield: 14 servings


  • 1 1/4  cups  boiling water
  • 3  tablespoons  chopped fresh rosemary, divided
  • 1  tablespoon  honey
  • 1  package dry yeast (about 2 1/4 teaspoons)
  • 3 3/4  cups  all-purpose flour, divided
  • 1/4  cup  olive oil, divided
  • 1  teaspoon  salt
  • Cooking spray
  • 1  teaspoon  water
  • 1  large egg yolk
  • 1  teaspoon  sea salt or kosher salt


Combine boiling water, 1 teaspoon rosemary, and honey in a large bowl; cool to 100° to 110°. Sprinkle yeast over honey mixture; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 3 1/4 cups flour, 2 tablespoons oil, and 1 teaspoon salt to honey mixture, stirring to form a soft dough. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down. Pat dough into a 14 x 12-inch rectangle on a baking sheet coated with cooking spray. Cover and let rise 20 minutes or until doubled in size.

Preheat oven to 350º.

Uncover dough. Make indentations in top of dough using handle of a wooden spoon or your fingertips. Combine 1 tablespoon oil, 1 teaspoon water, and egg yolk; brush over dough. Drizzle with remaining 1 tablespoon oil; sprinkle with remaining rosemary and sea salt.

Bake at 350° for 25 minutes or until lightly browned. Remove from pan; cool on a wire rack.

This entry was posted in Bread, Food, Italian and tagged , , . Bookmark the permalink.

3 Responses to Rosemary Focaccia

  1. leashieloo says:

    You make it look so simple! The end result looks absolutely delicious!


    • axokuaci says:

      It was really simple. The only hard work was the kneading for 10 minutes. Boy, that was a work out! 😀 If you like rosemary, you should like this bread. I read that you can put other type of herbs too, so I might try different herbs next time. Thanks for stopping by again! 🙂


  2. Pingback: Croutons! | Anny's Blog

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