Homemade Rosemary and Sea Salt Focaccia Bread!

I use this recipe from Chef John at FoodWishes with a few twists.

  • 1 package (.25 oz) active dry yeast
  • 1 cup warm water (105 F.)
  • 2 tbsp extra virgin olive oil
  • 3/4 tsp salt
  • 1/4 cup semolina flour
  • 2 tsp minced fresh rosemary
  • 2 3/4 cups *bread flour (don’t mix in all the flour in this step; reserve about 1/4 cup for the kneading)

Mix warm water and yeast together, let it sit for five minutes. Add olive oil, salt, and rosemary.

Slowly mix in the semolina flour, stir together, slowly start adding bread flour. Fold in more olive oil, about a half teaspoon at a time, every time you add more flour.

Knead in the rest of the flour slowly, alternating flour and olive oil every minute or two. I knead for about 10-12 minutes.

Form dough into ball, coat with olive oil, place into olive oiled bowl, cover, and let rise. I typically use a turned off oven and let it rise for 75 minutes or so.

Take it out, flatten it on an olive oiled pan, shape it, cover it, let it sit for about 20-30 minutes.

Then, brush with more oil, add a pinch of salt, poke through the dough with your fingers, and let it rise again. I usually go for another hour.

Then, brush it with oil again, and bake at 475F for about 14-15 minutes. Right out of the oven, brush with more oil and add another pinch of salt. Let cool for 5 minutes, and eat.


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