Rosemary Olive Oil Focaccia
This Rosemary Olive Oil Focaccia is a rustic, golden flatbread with a tender crumb, crispy edges, and fragrant garlic-rosemary topping. Adapted from a family recipe written over 20 years ago, it's as versatile as it is beloved — perfect for serving with soups, slicing into sandwiches, or enjoying warm from the oven.
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Servings
8 servings
Ingredients
dough
- 1 package active dry yeast (2 1/4 teaspoons)
- 1 cupwarm water (115–120ºF)
- 1 tablespoonsugar
- 1/4 cupvegetable oil
- 2 tablespoonsolive oil
- 1/2 teaspoonKosher salt
- 2 3/4 cupswhole grain flour
topping
- 2 clovesgarlic (finely chopped or grated)
- 3 tablespoonsolive oil
- Fresh rosemary leaves (coarsely chopped)
- Maldon or coarse sea salt
Nutrition Facts
Per Serving (serves 8 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
In a small bowl, dissolve the yeast in warm water (115–120ºF). Let sit for 3 to until a thin layer of bubbles forms on the surface.
- 2
In the bowl of a stand mixer fitted with the dough hook, combine the sugar, vegetable oil, olive oil, salt, and flour. Add the activated yeast mixture. Mix on low speed until a dough forms, then increase to medium-high speed and knead for , until the dough is smooth.
- 3
Remove the dough and lightly oil the bowl. Return the dough, turning to coat in oil. Cover with plastic wrap and let rise until almost doubled in size.
- 4
Punch down the dough. Cover and let it rise again until nearly doubled.
- 5
Grate the garlic into the 3 tablespoons of olive oil and stir to combine.
- 6
Transfer the dough to a lightly oiled 1/4-sheet pan and press it evenly into the corners. For a round focaccia, use a 1/2-sheet pan and press into a 12-inch circle. Let rise for .
- 7
add toppings:
- 8
Use your fingers to dimple the surface of the dough. Spoon the garlic oil evenly over the top. Scatter rosemary leaves across the surface and sprinkle with Maldon or coarse sea salt.
- 9
Let the dough rest for .
- 10
Bake for , turning the pan halfway through baking, until golden brown on top.
Chef's Notes
This focaccia is best served warm, but it also toasts beautifully the next day. Leftovers can be stored at room temperature in a sealed container for up to two days or frozen for longer storage. Toasts beautifully the next day” is a great detail that elevates the practical appeal.