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Rosemary garlic focaccia

Rosemary Garlic Focaccia

Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Servings 12 large squares


  • 3 cups bread flour
  • 1 pinch sugar
  • 1 teaspoon salt full
  • 3 teaspoons Dry Active Yeast
  • 1 1/2 cups +/- water just until dough is smooth
  • 5 teaspoons quality olive oil divided
  • 1 tablespoon fresh rosemary coarsely chopped
  • 1 large garlic finely diced
  • 2 small pinches coarse kosher salt


  • Brush 1 teaspoon of olive oil on the bottom of a 9 x 13-inch sheet pan or cake pan.
  • Using your fingers, gently spread the prepared pizza dough to fit the bottom of the pan, working to keep the dough thickness even throughout.
  • Brush the dough with another teaspoon of olive oil, cover, and allow to rise for about 30 minutes, or until double in size.
  • Mix together the remaining 3 teaspoons of olive oil, the diced garlic and the fresh chopped rosemary. Set aside until the dough is ready.
  • Drizzle the rosemary garlic and oil mixture onto the risen dough. Use a pastry brush to gently spread the oil and seasonings so the dough is evenly and fully covered.
  • Using both hands, push your fingertips into the dough to create indentations throughout.
  • Bake for 30 minutes or until the focaccia is golden brown, but not too crusted.
  • Cut and serve warm or at room temperature.


This recipe assumes the pizza dough is prepared and has gone through the first proof.
You can substitute frozen pizza dough for this recipe. If making dough from scratch, allow 1 1/2 hours more.