Rosemary Focaccia


Preparation info

  • Difficulty


  • Makes About

    16 Pieces

Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Coarse cornmeal, 1 tablespoon
  • Yeast Dough, 1 ball, at room temperature
  • Olive oil, 2 tablespoons
  • Fresh rosemary, 2 teaspoons minced
  • Coarse sea salt


  • Shape the dough

    Sprinkle the cornmeal evenly over an 11-by-17-inch (28-by-43-cm) rimmed baking sheet. Place the dough on the prepared sheet. Press down on the center, and, working from the center outward, push and stretch the dough evenly to the edges of the pan. (If the dough is difficult to handle, set it aside, covered, for 10 minutes and try again.) Cover the flattened dough with a damp kitchen towel and let rise for 15 minutes.

  • Bake the focaccia

    Place a rack in the lower third of the oven and preheat to 450°F(230°C). Make dimples in the dough with your fingertips. Drizzle with the oil and sprinkle with the rosemary and a small amount of salt. Bake until golden brown, 15–18 minutes. Cut the focaccia into pieces and serve warm or at room temperature.