Rosemary Focaccia

Rosemary Focaccia

Servings 3 loaves


  • 3 1/2 lbs flour
  • 1 1/2 oz salt
  • 1 oz yeast
  • 3 cups warm water
  • 1/2 cup  honey
  • 1/2 cup  olive oil
  • 1 1/3 cup   fine chopped rosemary


  • Mix water and yeast in bowl, let sit one minute then add oil and honey. Mixture begins to get frothy.
  • Put into mixing bowl and add salt.
  • Add flour a little at a time until well mixed. This should be a soft dough, not dry. Be careful to not overmix.
  • Add rosemary.
  • You may need to add flour or water, dough should be soft and flexible, not sticky.
  • Place dough in an oiled pot, brush top with oil.
  • Cover with plastic wrap and place in a warm spot.
  • Let dough rise twice its size.
  • Take dough out of the bowl place on a floured work surface.
  • Cut into one-pound pieces.
  • Roll out each piece and then roll up like a log and pinch ends.
  • Make slits in the top of the loaf and return to warm spot.
  • Let dough rise again and then bake in 350-degree oven until golden brown.


I found this recipe in my files. It was a favorite recipe from the kitchen of Messina Hof Vintage House many years ago.

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