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


  1. Mix water and yeast in bowl, let sit one minute then add oil and honey. Mixture begins to get frothy.

  2. Put into mixing bowl and add salt.

  3. Add flour a little at a time until well mixed. This should be a soft dough, not dry. Be careful to not overmix.

  4. Add rosemary.

  5. You may need to add flour or water, dough should be soft and flexible, not sticky.

  6. Place dough in an oiled pot, brush top with oil.

  7. Cover with plastic wrap and place in a warm spot.

  8. Let dough rise twice its size.

  9. Take dough out of the bowl place on a floured work surface.

  10. Cut into one-pound pieces.

  11. Roll out each piece and then roll up like a log and pinch ends.

  12. Make slits in the top of the loaf and return to warm spot.

  13. Let dough rise again and then bake in 350-degree oven until golden brown.

Recipe Notes

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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