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Rosemary Garlic Focaccia

Course Appetizer, Snack
Prep Time 4 hours
Cook Time 20 minutes
Total Time 4 hours 20 minutes
Servings 1 pan


Garlic Rosemary oil

  • 1/4 cup olive oil
  • 1/8 cup fresh rosemary chopped
  • 1 tbsp garlic minced


  • 2 1/4 tsp active dry yeast
  • 2 cups warm water 100-110 degrees
  • 5 1/2 cups bread flour
  • 2 tbsp olive oil
  • 1 1/2 tsp salt
  • 1/4 tsp sea salt for topping


garlic rosemary oil

  • Chop rosemary and garlic and add to oil


  • Put water into the bowl of a stand mixer with a dough hook. Sprinkle yeast into the warm water and let set for 10 minutes.
  • Add flour, salt and oil to the yeast mixture and mix on low until flour is incorporated. Increase the speed to medium and mix for 3-5 minutes. Add extra four or water if needed.
  • Once mixed, lightly oil a surface and pat out the dough into a large rectangle. Rest for 5 minutes. After resting, pull the dough from each side (like taffy pulling) and fold in like an envelope. Cover and rest for 30 minutes. Repeat this process 2 more times.
  • Line a sheet pan with parchment and spray. Place the dough on the sheet pan and cover with rosemary oil. Begin pressing the dough with your fingertips, shaping it toward the edges of the pan, creating little dimples. Dough does not have to fill the pan, it will expand when proofing and cooking. Cover the dough and proof for two hours
  • Preheat an oven to 500 degrees. Sprinkle the sea salt on the dough and place in the oven. Turn the oven down to 450 degrees and cook for 10-15 minutes. Turn the pan and cook for an additional 10-15 minutes. Cool before slicing.