Easy Rosemary Focaccia (Mia, New York)

I’m not an experienced baker, but this recipe is easy to do. It’s just about mixing the ingredients, leaving the dough to rise, and baking – then you have fresh, hot homemade bread!


  • 1 ⅓ cup warm water
  • 2 teaspoons honey
  • 0.25 oz active dry yeast
  • 3 ½ cups all purpose flour
  • ¼ cup extra virgin olive oil +  more for drizzling
  • 2 teaspoons chunky sea salt
  • 2 sprigs fresh rosemary


  1. Put yeast in warm water and honey.
  2. Gradually add in the flour, olive oil and salt. Then knead for 5 minutes by hand.
  3. First dough rise: Shape the dough into a ball and place it in a greased mixing bowl, and cover with a damp towel.  Let the dough rest in a warm location for 45-60 minutes, or until it has doubled in size.
  4. Second dough rise: Shape the dough into a large circle or rectangle until that the dough is about 1/2-inch thick*.  Cover and let the dough continue to rise for another 20 minutes.
  5. Heat oven to 400°F.
  6. Transfer the dough to a large parchment-covered baking sheet. Make deep dents with your fingers all over the surface of the dough.  Then drizzle a little olive oil evenly over the top. Sprinkle with fresh rosemary and sea salt.
  7. Bake for 20 minutes, or until the dough is slightly golden and cooked through.
  8. Remove from the oven. Drizzle more olive oil as desired.

Another variation:  instead of rosemary, use caramelized onions.


  • 1 loaf  

Posted By:  Mia / Content / New York

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