Focaccia with Rosemary

Doreen Fish


Yesterday I posted a recipe for an easy artisan bread that you can keep in the fridge for 9 i used a 1/4 of the dough to make is delicious and super easy!! Enjoy!


★★★★★ 1 vote

45 Min
20 Min


  • 1/4
    recipe prepared easy artisan dough
  • 2 Tbsp
    olive oil, divided
  • 1/2 tsp
    kosher or sea salt
  • 1 Tbsp
  • 1 Tbsp
    fresh rosemary leaves or 1/2 tbsp dried
  • 2 c
    hot water for your pan

How to Make Focaccia with Rosemary


  1. Place your dough on a floured work surface and dust very lightly with flour. Don't forget to flour your hands!! Lightly flour any sticky places.
    Pour 1 tbsp of the olive oil into a8 inch square metal pan and brush the bottom and sides with the oil. Transfer the dough to the pan and pat to fit in.
  2. Mix together the 1 tbsp of oil with the salt a, add water and mix well. Brush the mixture over the bread, cover with a light towel and let sit for 40 mins.
  3. Put baking stone on the top rack and broiler pan on bottom rack. Preheat to 450 degrees. Just before putting bread into oven , using the handle of a wooden spoon dimple the bread at 2 inch intervals.Slide bread in pan onto baking stone. Quickly pull out bottom rack and add the hot water to pan. Close door and bake 20 - 27 mins until golden brown.
    *Your oven may vary from mine....25- 27 mins in some cases.

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About Focaccia with Rosemary

Course/Dish: Flatbreads
Other Tag: Quick & Easy

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