Rosemary faux foccacia

Foccacia is a yummy, almost moist bread with a “springy” texture when done right. I swear I followed a standard recipe, but mine turned into something closer to a normal bread.

I’m guessing I kneaded it too much but the result was very tasty so I’ve left the longer kneading time below (usually it’s 1 minute).


  • 1 (.25 ounce) package active dry yeast
  • 3 tablespoons honey
  • 1/3 cup warm water
  • 2 cups all-purpose flour
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon artisan salt
  • 1-2 teaspoons dried rosemary


  1. Combine water, yeast and honey in a mixing bowl, stir slightly and leave till yeast dissolves (5 minutes).
  2. Add flour, salt and 2 tablespoons of olive oil to the yeast and stir until it begins to take shape.
  3. Knead the dough for 5 minutes, lightly oil the bowl and turn the dough to coat it.
  4. Leave to rise in a warm place until doubled, 30 to 60 minutes.
  5. Preheat oven to 500 degrees F.
  6. Knead the dough briefly then cut in half and form square shapes.
  7. Sprinkle with artisan salt and dried rosemary.
  8. Bake until golden, usually 10-15 minutes.

Best eaten hot from the oven. Slather with fresh butter or dip in olive oil and vinegar.


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