Rosemary and Olive Oil Focaccia

Preparation info

  • Makes


    10-by-15 inch focaccia
    • Difficulty


Appears in


By Joanne Chang

Published 2010

  • About

At Flour, we bake all the bread for our popular sandwiches, and this is the coveted recipe. It produces thick slices of focaccia that are soft and hearty at the same time. A table of a dozen or so regular customers (we affectionately call them “The Table” because they have occupied the same communal table every weekday morning since almost the day we opened) routinely orders slices of it toasted. We bake off dozens and dozens of these sheets throughout the day to sate The Table and the rest