Rosemary Focaccia

Rosemary Focaccia, adapted from

Focaccia is great if you want to make a bread you don’t have to fuss over.  The dough just needs a quick rise, and you don’t need to proof the formed loaf–meaning you can make the dough in a bread machine, slop it on a pan, and have hot bread out of the oven 20 minutes later.

This is a solid focaccia recipe that I would recommend as a base if the urge ever strikes you to try your hand at some fancy variety.  I substituted half of the white flour for white-whole wheat (I love King Arthur Flour’s variety–it really is as fine and silky as white flour!), added a bit more salt to the dough, and sprinkled sea salt and finely shredded Parmesan on top. I’m thinking next time I’ll add roasted peppers, tomatoes and onions on top…

Serve with olive oil and Parmesan!



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