Rosemary Focaccia

Rosemary Focaccia

It’s both one of the easiest to make and the most delicious breads out there! If you love the smell of freshly baked bread, well now you really have no excuse not to bake one this weekend!


Yield: 12 servings

Prep time: 15 minutes

Resting time: 1 hour and 30 minutes

Baking time: 20 minutes


  • 350 ml. warm water 
  • 1 tbsp. sugar 
  • 7g. active dry yeast 
  • 500 g. flour (all-purpose or bread flour) 
  • 1 tsp. salt 
  • olive oil 
  • 1/4 cup polenta 
  • Few sprigs of rosemary
  • Few sun-dried tomatoes


  • Start by activating the yeast in the water and the sugar. Make sure that the water is warm, but not hot. 
  • Once the yeast has been activated, pour it in the flour and salt mixture. 
  • Add few tablespoon of olive oil and start mixing the dough with a fork. 
  • When it gets too difficult to mix with a fork, transfer the dough on a floured surface and knead for about ten minutes. The dough will be soft and elastic. 
  • Transfer the dough in a well-oiled bowl, cover and let it prove for about 45 minutes in a warm place. 
  • In the meantime sprinkle the bottom of your baking tin with a generous handful of polenta to make sure the bread will come out of the tin easily after baking. 
  • Once the dough is well risen, transfer the soft dough in the baking tin and spread it with your hands. 
  • Pour on top of the dough a few splashes of olive oil and with your fingers make holes in the dough. Put your toppings in the holes. I used sun-dried tomatoes and rosemary. 
  • Cover and let the dough rise again for another 45 minutes, than bake it in a preheated oven on 200C for about 20 minutes or until golden on top.

For more details on how to make this recipe, check the video recipe below.

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