Rosemary Focaccia

Mediterranean aroma in my kitchen with another simple and delicious focaccia recipe. I added sea  salt of Guérande and a little rosemary to make it flavorful. Served with a bowl of extra virgin olive oil and some olives on the side.


  • 20g of fresh yeast
  • 250ml of lukewarm water (more or less depending of the quality of your flour)
  • 1 teaspoon of sugar
  • 500g of plain flour/all purpose flour
  • 3 tablespoons of extra virgin olive oil
  • A pinch of salt
  • Rosemary
  • Extra virgin olive oil
  • Sea salt (salt of Guerande)

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  1. In the mixing bowl of the stand mixer add the flour and the sugar.
  2. On one side add the fresh crumbled yeast, and on the other side add the salt (never add the yeast beside the salt).
  3. Start to mix the all the ingredients with the hook of your stand mixer on a medium speed .
  4. Pour the olive oil and mix.
  5. Add the water and mix on a high speed until the dough becomes soft and sticky.
  6. Transfer the dough into an oiled large bowl.
  7. Cover with a kitchen cloth and set aside for (1 hour for me).
  8. After 1 hour, punch down to deflate dough completely, then re-cover.
  9. Refrigerate the bowl into the refrigerator overnight.
  10. The following morning, remove the bowl from the refrigerator and transfer the dough into a greasy round cooking pan.
  11. Let the dough rise for 1 hour or 2 hours (depending of the room).
  12. After 1 hour, pour some extra virgin oil on the all surface of your Focaccia.
  13. With your fingers, poke all the surface.
  14. Sprinkle some rosemary and sea salt on the top of the dough.
  15. Bake for 45 minutes more or less depending of the oven or when the bottom is golden.
  16. Remove from the oven and drizzle more olive oil on the top.


Bonne degustation!

2 Comments Add yours

  1. Jhuls says:

    Looks perfect as always, Linda.🤤

    1. Thank you my Jhuls ❤

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