Rosemary Focaccia



I love how some of the simplest breads have the fanciest names. This pillowy loaf was the perfect centerpiece for a Saturday morning! Week 46: Rosemary Focaccia


You know those food memories that stick with you for years and years? There used to be an Italian restaurant in Berkeley that I would go to with my family named Giovanni’s which had the most heavenly focaccia. It was always served warm, in huge triangle slices with tons of butter on the side. It was delicious enough to skip the entree and just have more bread!


It’s usually a thick, fluffy bread that has the consistency of pizza dough before it’s baked. I chose rosemary as my topping, but I’m strongly considering parmesan and garlic for the next one. Or maybe a cinnamon-sugar topping for a sweet version! So much flavor potential.


It was a super easy process – just requires patience while it’s rising. I recommend watching West Wing episodes to pass the time. I managed to get through one and a half before it was the perfect height. Just make sure you don’t get too distracted and forget to bake it!



The three musketeers of yummy Italian breads – flaky sea salt, olive oil and fresh herbs.




I went foraging in my mom’s back yard for rosemary. Wild, I know. Her tiny rosemary plant turned into a monstrous hedge and smells amazing. I didn’t use the flowers at all, but aren’t they cute?




Yeast – sometimes a friend, sometimes a foe. In this case, it worked! That reminds me – does anyone know the correct pronunciation of focaccia? I say it: foe – caw – sha, but a lot of people pronounce it fah – caw – shia. What do you think?




Captain Dough Hook, reporting for duty.



Post-rise in a oiled bowl with a damp towel on top. It poofed up twice it’s size!




As you’ll see from my next picture, shaping it on a board before transferring it to a baking sheet is a bad idea. I’m planning to shape it and let it rise a second time on the actual baking sheet so no movement is involved once it’s stretched out. It’s a super stretchy dough and it doesn’t contract back together like other ones.




It folds up on itself. Aw well. It has lots of personality.




Post-sauna. I chose to make mine a thinner loaf, but it can be made really thick as well! This thickness is perfect in my humble opinion – you get more slices and it’s still pillowy and yummy. Oh and you should knock on the crust and if it makes a hollow sound, then it’s cooked all the way through.




It goes well with everything. It’s the Miss Congeniality of breads. Happy Munching!


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