Breads and stuff Breakfast Comfort Food Italy Lunch

Rosemary focaccia


Rosemary focaccia is my favorite home made focaccia. Fluffy and soft inside with a little bit crispy skin. And the rosemary aroma is just intoxicating.
When I bake it, my mind always go to the small Italian bakery. I feel warm sun on my skin, smell the fresh roasted coffee and bread.  I picture myself in a cafe with a cup of coffee or a glas of white wine, reading or just relaxing. I miss summer so much, but the taste of rosemary focaccia helps a little bit.

rosemary focaccia

rosemary focaccia

Based on the recipe from a cookbook “Vegetables from an Italian garden”



2 tbsp olive oil
15 G fresh yeast or 2 tsp dried ones
250ML warm soy milk
1 tsp sugar
400G bread flour
2 tsp salt
2 sprigs rosemary

more olive oil for brushing
few more rosemary leaves
croase sea salt



  1. If using fresh yeast, dissolve them in the warm milk. Set aside for 10-15 minutes.
  2. If using dried yeast, dissolve the sugar in the warm milk. Sprinkle yeast on the milk and set aside for 10-15 min. Then stir to combine.
  3. In a largo bowl mix flour and salt. Add yeast, sugar (if using fresh yeast), chopped rosemary and olive oil.
  4. Mix well and transfer the dough on the slightly floured counter. Knead until soft and elastic (about 10 minutes).
  5. Prepare a baking tray- coat it with olive oil or put parchment paper on it.
  6. Roll the dough into round shape (23 cm in diameter). Carefully place the dough on the baking sheet. C
  7. Brush the dough with oil. Using fingertips make about 10 dimples. Place 2-3 grains of sea salt in each dimple. Sprinkle few more rosemary leaves.
  8. Put the dough in a warm place for about 1 hour.
  9. Preheat the oven to 200°C. Bake focaccia for 25-30 minutes, until golden brown. Remove from the oven, let it cool a bit. Serve warm.

rosemary focaccia