Rosemary Olive Oil Focaccia Bread


Recipe: Rosemary Olive Oil Focaccia Bread

Summary: This recipe is one of my favorite yeasted bread recipes. It’s easy and uses an unexpected ingredient to give the bread a delicious crumb. Luckily we didn’t eat the whole thing and I used the leftovers the next day to make sandwiches for our lunches. This bread really does make the perfect sandwich. Unlike some regular white breads it has lots of flavor which goes great with just about any lunch meat or cheese you can find.


  • yields 10″ x 15″ loaf or 2 8″ round loaves
  • Dough
  • 1 medium baking potato (8-10 oz)
  • 1 1/2 t. rapid-rise yeast
  • 3 1/2 cups unbleached, all-purpose flour
  • 1 cup warm water (105-115 degrees)
  • 1/4 cup olive oil
  • 1 1/2 t. sea salt
  • Topping
  • 2 T. olive oil
  • 2 T. fresh rosemary, chopped
  • 3/4 t. sea salt

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