Total Recipe Yield: One large focaccia
Portion Size: 15 inch by 10 inch pan of focaccia
Vegan: If desired
LO Vegetarian: If desired
Contains Pork: No
Contains Alcohol: No


  • 1 1/2 cups warm water
  • 1 package active dry yeast
  • 1 teaspoon sugar
  • 4 cups all-purpose flour
  • 7 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • Sea salt to taste
  • Rosemary
  • Whatever you want to top with


  • Combine warm water, yeast and sugar in a large bowl. Let stand around 5 minutes until it looks bubbly.
  • Add 3 1/2 cups of flour, 3 tablespoons of the olive oil and salt to the mixture. Stir until a soft dough forms.
  • Turn dough out onto a lightly floured surface.
  • Knead for about 5 minutes, until the dough is soft and elastic. Add remaining flour as necessary to prevent sticking.
  • Shape dough into a ball and place in a bowl lightly greased with olive oil. Turn the dough over so that the top is greased.
  • Cover with a towel and allow to rise for around an hour. It should be doubled in bulk.
  • Brush 15 inch by 10 inch jelly roll pan with 1 tablespoon of olive oil.
  • Punch down dough and place onto lightly floured surface.
  • Roll dough to approximate size of pan and transfer to pan, gently pressing the dough to its edges.
  • Poke the surface of the dough with the end of a wooden spoon (an index finger knuckle works, too), making indents every 1 to 2 inches.
  • Brush dough with remaining olive oil.
  • Sprinkle with sea salt and rosemary.
  • If desired, add parmesan, or olives, tomatoes, peppers (the possibilities are endless).
  • Cover with towel and let rise for another half hour.
  • Preheat oven to 450 degrees.
  • Bake for 12 to 15 minutes until the dough is golden brown.
  • Cut into squares and enjoy! It tastes best served warm.