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Rosemary Focaccia Bread

 Rosemary Focaccia Bread
This herbed bread is great for dipping or serving with soup. The dough is very easy to work with.—Tina Repeak, Johnstown, Pennsylvania
6-8 ServingsPrep: 30 min. + rising Bake: 15 min.


  • 2 cups all-purpose flour
  • 1 package (1/4 ounce) quick-rise yeast
  • 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 3/4 cup warm water (120° to 130°)
  • 1 tablespoon olive oil
  • 1 to 2 tablespoons grated Parmesan cheese
  • Salt and pepper to taste


  • In a large bowl, combine the first five ingredients; stir in water.
  • Turn onto a floured surface; knead until smooth and elastic, about 5
  • minutes. Cover and let rest for 10-15 minutes.
  • Press dough into a greased 13-in. x 9-in. baking pan. Cover and let
  • rise in a warm place until doubled, about 40 minutes.
  • Using the end of a wooden spoon handle, make several indentions 1/4
  • in. deep over surface of dough. Brush with oil; sprinkle with
  • cheese, salt and pepper.
  • Bake at 400° for 15-20 minutes or until golden brown. Cool for 5
  • minutes. Cut into strips or squares; serve warm. Yield: 6-8
  • servings.

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Rosemary Focaccia Bread (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.