Rosemary Focaccia
Drizzled with olive oil and sprinkled with sea salt, rosemary, and black pepper, this focaccia is irresistible.
Rosemary Focaccia
Makes 2 (9-inch) skillets
Ingredients
- Master Dough (recipe precedes), olive oil substituted for melted butter
- 6 tablespoons olive oil, divided
- ¼ cup chopped fresh rosemary, divided
- Garnish: sea salt, ground black pepper
Instructions
- Prepare Master Dough, substituting 2 tablespoons olive oil for melted butter, and let rise as directed.
- Drizzle 2 tablespoons oil into 2 (9-inch) cast-iron skillets.
- Lightly punch down dough. Add 2 tablespoons rosemary, kneading until combined. Divide dough in half, and place in prepared skillets. Press dough into bottom of skillets. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 45 minutes.
- Preheat oven to 375°. Using your fingertips, press dough to create divots. Sprinkle with remaining 2 tablespoons rosemary, and drizzle with remaining 2 tablespoons oil.
- Bake, uncovered, until golden brown, about 20 minutes. Garnish with sea salt and pepper, if desired.
I think somebody bumped their noggin. Rosemary? Garnish with sea salt and pepper? For
Hi Jeff! That recipe is correct. The rosemary gives the bread amazing flavor! It’s one of my personal favorite recipes—my family adores it.
I am looking at the recipe in the taste of the south fall baking magazine. The directions are not the same as they are on this page. The ingredients are correct but the directions are not. There is no olive oil or rosemary for this recipe, and no mention of sea salt and pepper for garnish. I think someone had mixed up 2 different bread recipes.
Hi Stephanie! I think the recipe you’re looking at is for our Rosemary Focaccia. This is a list post that contains multiple bread recipes all using the same master dough. If you click the third page, you’ll find the Pumpkin Twist recipe. Hope this helps!