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Rosemary Focaccia Bread

Makes one pan of Focaccia Bread
 1 ¾ cups Warm Water
 1 Package Active Dry Yeast
 1 tbsp Sugar
 5 cups All-Purpose Flour, plus additional for kneading
 1 tbsp Kosher Salt
 ½ cup Olive Crush Farms' Extra Virgin Olive Oil
Topped with
 ½ cup Olive Crush Farms' Extra Virgin Olive Oil
 1 tbsp Fresh Rosemary
 2 Cloves Minced Garlic
 ½ tbsp Kosher Salt

In a small bowl dissolve yeast and sugar in the warm water. Then place the bowl in a warm place until the yeast is bubbling. This process takes at least 15 minutes.


Then in your stand mixer fitted with a dough hook, combine the 5 cups of flour, 1 tablespoon of kosher salt, 1/2 cup of olive oil, and the yeast mixture on low. Once the dough comes together raise the speed to medium and proceed to knead for about 5 or 6 minutes until soft and smooth. (If the dough is really sticky give it a sprinkle of flour)


Now it's time to move the dough to a clean, lightly floured surface. Then knead by hand 1 or 2 times; if your dough is really tacky give it another sprinkle of flour.


Lightly coat the inside of the mixer bowl with olive oil and return the dough to the bowl. Using plastic wrap, cover dough, place a towel over the bowl, and put it in a warm place the dough doubles in size (takes at least an hour).


Coat a 12x16" baking pan with 1/4 cup of olive oil and put dough into baking pan. Then start pressing dough out and stretching the dough to fit evenly in pan. Now spread out your fingers and make finger holes all the way through the dough. Now, drizzle with the remaining 1/4 cup of olive oil.


Move to a warm place for about an hour (until the dough has doubled in size). While the dough is finishing rising for the second time, preheat oven to 425°F.


Before baking lightly drizzle with olive oil and sprinkle with minced garlic, fresh rosemary, and kosher salt.


It's now time to pop it in the oven and bake for 25-30 minutes until the top of the loaf is golden brown. Once golden brown, remove from oven and let cool before cutting and serving.