Food Storage Friday: Focaccia

Here's a recipe from Brittany!

I'm not normally a huge rosemary fan, but I adore focaccia. It's a delicious fancy but easy bread to make for company and a good way to use up that rosemary if you happen to grow it.

This recipe is taken from my old but reliable Betty Crocker cookbook.

Ingredients: white flour (I used bread but you can use all-purpose), rosemary, salt, sugar, very warm water, yeast (not pictured), olive oil.


Mix 1 c. of flour plus salt, sugar, yeast, and rosemary in bowl.


Add 3 T. olive oil plus 1 c. warm water and knead for 3 minutes. Then add more flour as needed (up to 3 cups total) to create a soft but not too sticky dough. Knead for at least 5 more minutes until the dough is smooth.


Let rise in greased bowl for 30 minutes or until almost double.

Turn out on greased cookie sheets and roll/spread into a thin rectangle/oval/whatever floats your boat.

Cover loosely with greased plastic wrap and let rise for an additional 30 minutes or so.


Place indentations 1-2 inches apart--I used the opposite end of a wooden spoon as my fingers stuck to the dough too much. Brush gently with 2 T. olive oil. If you're rotating, you can add 1/4 c. finely grated parmesan cheese.

Bake at 400 for 15-20 minutes or until golden brown.

This wasn't in the recipe, but after I take the pans out of the oven I immediately use the spatula to lift the bread off the pan because I've learned from sad experience that it is difficult to pry it off the pan if it's stayed on there awhile.


Admire your creation, let it cool, then tear it up into manageable pieces and place in a serving basket.

Sorry I don't have a beautiful final picture. Or a picture of me scarfing down five pieces immediately afterward.

Hope you think it tastes just as yummy!

Focaccia from Betty Crocker

2 1/2 - 3 c. all-purpose or bread flour
2 T. fresh or 1 T. dried rosemary, crushed
1 T. sugar
1 t. salt
2 1/4. t. yeast (1 pkg)
1 c. water
3 T. olive or vegetable oil

2 T. olive oil (for brushing on)
1/4 c. finely grated parmesan cheese

1. Mix 1 c. of flour plus salt, sugar, yeast, and rosemary in bowl.
2. Add 3 T. olive oil plus 1 c. warm water and knead for 3 minutes. Then add more flour as needed (up to 3 cups total) to create a soft but not too sticky dough. Knead for at least 5 more minutes.
3. Let rise in greased bowl for 30 minutes or until almost double.
4. Turn out on greased cookie sheets and roll/spread into a thin rectangle/oval/whatever floats your boat.
5. Cover loosely with greased plastic wrap and let rise for an additional 30 minutes or so.
6. Place indentations 1-2 inches apart. Brush with 2 T. olive oil. If you're rotating, you can add 1/4 c. finely grated parmesan cheese.
7. Bake at 400 for 15-20 minutes or until golden brown.
8. Use spatula to lift bread off of pan.
9. Serve warm or cool after tearing into pieces.