Focaccia Recipe

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Cathy Gillespie


Great for sandwiches.

☆☆☆☆☆ 0 votes


9 Tbsp
olive oil
3 c
all-purpose flour
3/4 c
semolina flour
1/2 tsp
1 1/2 Tbsp
quick rising dry yeast
1 1/2 c
hot milk
1 Tbsp
fresh rosemary leaves


1Pour a scant TBS of the olive oil into 9" square cake pan; spread evenly to cover bottom and sides. Place flours, 2 TBS olive oil, 1/4 tsp salt, & all the yeast in a bowl of mixer fitted with dough hook. Blend on medium speed. Reduce speed to low; slowly add hot milk. Raise the speed to medium and continue beating 5 minutes. Knead 8-10 minutes.
2Sprinkle bottom of the cake pan with a little flour. Remove dough from bowl and spread out evenly in pan. Cover with a towel and let rest 30 minutes.
3Preheat oven 400.
4Remove towel. Brush dough with 1-2 TBS olive oil. Sprinkle top with remaining salt and rosemary. Bake 20 minutes.
5Remove from oven and drizzle with remaining oil.

About this Recipe

Course/Dish: Flatbreads
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy