Rosemary Focaccia

• Yield: 8 servings
• Total time: ~2 hours (plus rise)
• Cuisine: Italian
• Course: Appetizer, Bread, Side Dish, Snacks
• Est. cost: ~$4–$7 CAD (at time of writing)

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Pantry

• [ ] 625 g all-purpose flour
• [ ] 2 ¼ tsp quick-rise yeast
• [ ] 1 tbsp kosher salt
• [ ] 2 tsp honey
• [ ] coarse salt (topping)

Produce

• [ ] fresh rosemary

Oils & Fats

• [ ] 4 tbsp olive oil
• [ ] 2–3 tbsp butter

Liquids

• [ ] 2½ cups warm water

Mise It

Dough Bowl

• 625 g flour
• 2 ¼ tsp yeast
• 1 tbsp kosher salt

Liquid Mix

• 2½ cups warm water
• 2 tsp honey

Oil Bowl

• 4 tbsp olive oil

Pan Prep

• 2–3 tbsp butter

Topping Bowl

• rosemary
• coarse salt

Make It

1. Mix flour, yeast and salt.
2. Mix warm water and honey.
3. Stir liquids into flour mixture to form dough.
4. Add olive oil.
5. Let dough rise until doubled.
6. Butter baking pan.
7. Spread dough in pan.
8. Dimple dough.
9. Add rosemary and coarse salt.
10. Second rise.
11. Bake at 425°F.
12. Bake until golden.
13. Cool slightly.
14. SERVE!

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