No ImageRosemary Focaccia

Did you make it? Rate it!

  1. John P.

    I didn’t use rosemary but I finely chopped green, black and kalamata olives and added some Italian seasoning. Otherwise, followed the recipe exactly including rise times. Turned out great. I used one larger Lasagna pan for one big flat loaf. Great recipe! Loved that it calls for proofing the yeast at the outset so you know it is viable.


  2. Sherron

    Do you know if the salt in the recipe can be reduced to something less than a tablespoon? My husband has heart failure and everything we eat needs to have minimal or no salt. I would love to be able to make him the focaccia.

  3. Julie Schindler

    Elise, I’ve made this bread numerous times to rave reviews! It’s always a hit. However, I’m now living at high altitude 9800 feet & tried making the bread…although it rose nicely it tasted dry. Any suggestions?

  4. Lee

    Everyone loved this recipe. I didn’t have time to let it rise a 3rd time, but it was still delicious. Will keep this recipe and make again. I split the recipe into 2 stone bakeware pans and cooked it about 25 minutes. It wasn’t as brown but was plenty crispy and soft on the inside. Yum!

  5. Jeani Coleman

    Mike – I’ve used this recipe several times with different flours. I grind my own grain so today I used Hard Winter Whole wheat grain which I mixed with Unbleached white. It was delish! I think whole wheat really adds to the richness of Focaccia.

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