Foccacia Rosemary Recipe

Proof yeast

In a small bowl, combine warm water (approx. 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.

Mix dough

In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine flour and sea salt. Add the yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms, then knead by hand on a lightly floured surface for 6–8 minutes or with the mixer on medium for 4–6 minutes until smooth and slightly tacky.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 1 to 1.5 hours.

Prepare pan

Generously oil a 9x13-inch (or similar) rimmed baking sheet with 1 tablespoon olive oil to prevent sticking and to crisp the underside.

Stretch and rest

Turn the risen dough out onto the oiled baking sheet. Using oiled fingers, gently stretch and press the dough to the edges of the pan without tearing; if it resists, let it rest 10 minutes and continue. Aim for an even thickness about 1/2 to 3/4 inch.

Dimple the dough

Cover the pan loosely and let the dough rest for 20–30 minutes to puff. Then, using your fingertips, press to create deep dimples across the surface, pushing down to just above the pan so oil pools collect in the dimples.

Make garlic herb oil

Combine 6 tablespoons extra-virgin olive oil, minced garlic, and 2 tablespoons chopped fresh rosemary in a small bowl. Stir and let sit 5–10 minutes to marry flavors (do not heat).

Brush and season

Using a pastry brush or spoon, drizzle and brush about half of the garlic herb oil over the dough, working it into the dimples so oil pools form. Sprinkle the surface evenly with kosher or flaky sea salt (about 1 tsp) and freshly ground black pepper.

Add cheese and rosemary

Evenly scatter the shredded or sliced mozzarella (8 oz) across the dough, leaving small gaps so the dough can crisp. If using, sprinkle 2 tablespoons grated Parmesan. Scatter the remaining chopped rosemary and tuck a few whole rosemary sprigs on top for aroma.

Bake

Preheat the oven to 450°F (230°C). Place the prepared pan on the middle rack and bake 15–20 minutes until the crust is golden-brown, cheese is melted and slightly bubbling, and edges are deeply golden.

Finish

Remove the focaccia from the oven. Immediately brush the top lightly with the remaining garlic herb oil (or the optional 1 tsp olive oil) to add gloss and flavor. Sprinkle the coarse sea salt (1/2 tsp) over the surface. Let rest in the pan 5–10 minutes.

Slice and serve

Transfer focaccia to a cutting board. Remove whole rosemary sprigs if desired. Slice into portions and serve warm or at room temperature.